Almond Coconut Cocoa Overnight Steel Cut Oats
Almond Coconut Cocoa Overnight Oats Makes 4 servings
Ingredients
- 4 Mason Jars pint size
- 1 cup steel cut oats (Organic Arrowhead Mills
- ½ teaspoon sea salt
- 2 cups water
- 4 tablespoon cocoa powder
- 4 tablespoon cacao nibs
- 4 tablespoon slivered almonds
- 4 tablespoon shredded unsweetened coconut
- 4-8 teaspoon raw honey
- 4 tablespoon MaraNatha crunchy almond butter
- 1 cup coconut milk Canned light or full fat
Instructions
- Combine the steel cut oats and salt and divide amongst the jars. Divide the cocoa powder, cacao nibs and slivered almonds between the jars and stir well. Bring the 2 cups of water to a boil and add ½ cup of water to each jar. Stir and let cool. Twist the lid on and refrigerate overnight. The next morning set the jars out to come to room temp ( they can be eaten cold if desired) and add in the coconut, honey and almond butter and stir well. Heat up the coconut milk and add ¼ cup to each jar. Stir again, taste and add more sweetener if desired and serve immediately.
Notes
A serving of steel cut oats is ¼ of a cup and we normally do ⅓ cup dry for a serving. When cooking steel cut oats the ratio is 3:1 water to oats. So for 1 cup oats you will use 3 cups water ( or milk). If you want a thinner jar of oats use ¼-1/3 c more liquid. You can also heat these up in the microwave if you want them hotter. I find leaving them at room temperature and adding in the heated up coconut milk heats it up sufficiently.