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 start to your day.
Servings 4
Calories 268kcal
Equipment
- Medium mixing bowl
- Whisk
- Measuring cups and spoons
- Four 8-ounce (240 ml) airtight jars or containers
Ingredients
- 2 cups old-fashioned rolled oats
- ½ cup plain or chocolate plant-based protein powder
- ¼ cup Dutch-processed cocoa powder
- ¼ tsp ground cinnamon
- ⅛ tsp fine sea salt
- 2 ¼ cups unsweetened cashew milk plus more if needed
- 3 Tbsp date syrup
- 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, ground cinnamon, and fine sea salt to the bowl with the cocoa paste. Stir briefly to distribute the ingredients.
- Introduce Liquids: Pour the remaining cashew milk, date syrup, 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 Flexibility: Feel free to substitute the cashew milk with any other milk, such as almond, soy, or oat milk. Maple syrup or agave nectar can be used in place of date syrup if preferred.
Troubleshooting: If the oats seem too thick for your liking after chilling, simply stir in an extra splash of 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.
🍽️ Nutrition Information (Per Serving, Approx.)
Serving Size: 1 jar (about 1 ¼ cups)- Calories: 268
- Total Fat: 5 g
- Saturated Fat: 1 g
- Polyunsaturated Fat: 1.5 g
- Monounsaturated Fat: 2 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 268 mg
- Total Carbohydrate: 44 g
- Dietary Fiber: 6 g
- Total Sugars: 11 g
- Includes Added Sugars: 10 g
- Net Carbohydrates: 38 g
- Protein: 14 g
- Vitamin D: 0 mcg
- Calcium: 298 mg
- Iron: 2.8 mg
- Potassium: 373 mg