1/4cupdark mini chocolate chips or chopped dark sugar-free chocolate
Instructions
Add all ingredients to a mixing bowl. Stir thoroughly to combine, then divide into jars or cups.
Refrigerate for at least 4 hours to overnight.
Serve chill for a fast breakfast. Enjoy!
Keeps well refrigerated for up to 5 days.
Notes
Make sure to keep the oats in the refrigerator for at least four hours or overnight. These oats need extra time to absorb milk to become soft and tender.
If you don't have maple syrup as a sweetener, you can use honey or Lakanto Monk Fruit Sweetener. Agave will work well too for a vegan option.
Rolled oats are best for this recipe as they tend to be a bit more tender. We have not tried Instant Oats for this recipe. You may use instant oats but the texture will vary.
If you are maintaining a gluten-free diet, then make sure the oats have not been cross-contaminated with gluten. Use gluten-free oats.
For a vegan option, use non-dairy milk, non-dairy yogurt, and dairy-free chocolate chips.
You may add some fruits like banana, strawberry, or blueberries