My First Ever Original Recipe: Creamy Chocolate Breakfast Bowl

When it comes to breakfast I have a couple of main staples that I seem to rotate: smoothies, oatmeal, and some form of overnight oats. Even though those are only 3 staples, I find there are so many variations you can try that I don’t get bored.

Lately I’ve been having fun experimenting with chia seeds, and I’ve come up with a recipe for ‘overnight oats’ that I absolutely love, and I hope you love too! But, there’s a catch… there are no oats in this recipe… and here’s the thing: I don’t even miss them! I usually go to the gym on my lunch, so my breakfast has to be enough to get me through my morning at work and then through my workout, so I was worried that removing oats from my breakfast would hurt my energy, but it hasn’t.

Ingredients:

1/4 cup coconut (shredded)

1/4 cup finely chopped almonds

1 1/2 tbsp. chia seeds

½ cup milk (I used almond)

1 tbsp chocolate PB2

Sweetner of your choice (You can use granulated or liquid: I have tried the recipe with Splenda, and honey and they both work well)

Directions:

1. Chop your almonds into small pieces (I used my food processor for this, but you could use a magic bullet, or chop them yourself)

2. Add all of the dry ingredients together and mix.

3. Add ½ cup of milk and stir.

4. Sweeten to taste.

5. Cover and put in the fridge for at least 30 minutes (you can leave it in the fridge overnight if you prefer).

6. Add your toppings of choice (FYI my biased opinion is that bananas are the perfect combo with this breakfast bowl).

I like to make this the night before in a mason jar to save myself time in the morning and then I just grab it and head to work – no fuss.

So there you have it: a delicious bowl of breakfast goodness that will keep you going through to the lunch hour. Let me know if you try it!

Happy Thursday!

Sam