Mornings can be such a busy chaotic blur some days, or maybe it feels like every day. What goes out the door on days like that? A balanced breakfast. I love that overnight oats are simply that, overnight. I can take the time the evening before to prep and simple eat or grab on the go in the morning.
This isn't your average overnight oats recipe. Feels like you're eating a delicious dessert, but for breakfast! I love the addition of the crumble, adds great texture and pop of flavor.
Ingredients
FOR OVERNIGHT OATS:
½ cup / 180 ml unsweetened almond milk
5 Tbsp. / 25 g dry rolled oats
1 scoop Cookies & Creamy Plant-Based Vegan Shakeology
1 Tbsp. unsweetened cocoa powder
1 tsp. pure vanilla extract
FOR CRUMBLE:
3 unsalted pecan halves, chopped
1 Tbsp. dry rolled oats
2 tsp. almond flour
1 tsp. cacao nibs
½ tsp. coconut sugar
½ tsp. extra-virgin organic coconut oil
Instructions
To make overnight oats, add almond milk, oats, Shakeology, cocoa powder, and extract to a 16-oz. (450-ml) jar; mix well. Seal jar; refrigerate for 4 hours or up to overnight.
To make crumble, add pecans, oats, almond flour, cacao nibs, sugar, and oil to a small bowl; mix well.
After refrigeration, top jar with crumble. Store refrigerated in an airtight container for up to 24 hours.
Portion Fix Containers: 1 Red, 1½ Yellow, ½ Blue, 2 tsp.
This recipe makes a great breakfast.
Find more information about this new flavor on Beachbody's blog here.
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