No-Cook Chocolate Fudge Oats
A rich, pudding-like breakfast that’s ready when you are. We bloom the cocoa for a deep, fudgy flavor, then combine it with wholesome oats and plant-based protein for a satisfying, heart-healthy start to your day.
Servings 4
Calories 227kcal
Equipment
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Four 8-ounce (240 ml) airtight jars or containers
Ingredients
- 2 cups 160 g old-fashioned rolled oats
- ½ cup 60 g unsweetened, plain plant-based protein powder (low-sodium, ≤120 mg sodium per 30g serving)
- ¼ cup 22 g unsweetened Dutch-processed cocoa powder
- ¼ tsp ground cinnamon
- 2 ¼ cups 540 ml unsweetened, no-salt-added cashew milk, plus more if needed
- 3 Tbsp 36 g all-natural zero-calorie sweetener (e.g., monk fruit-erythritol blend)
- 1 tsp pure vanilla extract
Instructions
- Activate the Cocoa: In the medium mixing bowl, whisk the Dutch-processed cocoa powder with 2 tablespoons of the cashew milk until a smooth, thick paste forms. This step ensures a deep, lump-free chocolate flavor throughout.
- Combine Dry Staples: Add the rolled oats, protein powder, and ground cinnamon to the bowl with the cocoa paste. Stir briefly to distribute the ingredients.
- Introduce Liquids: Pour the remaining cashew milk, zero-calorie sweetener, and vanilla extract into the bowl over the dry ingredients.
- Create the Base: Whisk everything together vigorously for about 1 minute. Ensure all ingredients are fully incorporated and the mixture is smooth and consistent, with no visible clumps of powder.
- Portion and Chill: Carefully divide the oat mixture evenly among the four airtight jars. Seal them tightly and place them in the refrigerator to set for a minimum of 3 hours, or preferably up to 8 hours for the thickest consistency.
- Final Stir and Serve: Before serving, remove the jars from the refrigerator and give the oats a thorough stir to create a creamy, uniform texture. The oats will have thickened considerably into a pudding-like state. Enjoy chilled, directly from the jar.
Notes
- Storage: These oats can be stored in their sealed containers in the refrigerator for up to 4 days, making them ideal for meal prep. The texture will continue to soften and thicken over time.
- Ingredient Sourcing: Choosing a "no-salt-added" plant milk and a protein powder specifically marked as "low-sodium" or with sodium content under 120mg per 30g is crucial for this recipe's nutritional profile.
- Troubleshooting: If the oats seem too thick for your liking after chilling, simply stir in an extra splash of no-salt-added milk until you reach your desired consistency. If the mixture is too thin, add 1 teaspoon of chia seeds per jar and let it rest for another 30 minutes to absorb excess liquid.