In the last few months, friends around Waco have been asking me about the overnight oats breakfasts I’ve been posting to Instagram. And by “overnight oats,” I mean sinfully indulgent chocolate chia overnight oats breakfast parfaits masquerading as oatmeal.
I start with a base of overnight chia oats—pretty basic. Overnight oats are just what they sound like: instead of cooking oats on the stovetop, you soak them in the fridge overnight to soften. Adding chia seeds helps it form a pudding-like texture, and they’ll give you lots of fiber, protein, and omega-3.
And making overnight oats is simple: you just combine non-dairy milk (here are all my homemade milk recipes!), rolled oats, chia seeds, and some vanilla to soak overnight in a large Mason jar so you can take it with you to-go in the morning.
But to be honest, it took me a long time to get on board with the whole chia thing (so gooey!), so I still need to spice up the chia oats a little bit to get excited about eating them for breakfast, my favorite meal of the day.
Enter, the breakfast parfait.
Now, I’ve been working on several versions—including a green smoothie/breakfast parfait hybrid—but for now let’s stick with the original.
In the morning when I get out those overnight chia oats, instead of tossing some fruit on top and heading out the door, I spend 3 minutes taking it to the next level. 😉
First, I mix cacao powder—my favorite is the superfood blend from Enchanted Cedar just outside Waco, but any raw cacao or unsweetened cocoa powder will do—and maple syrup into the top half of the parfait (because parfait). From there I top it with fresh berries, bananas, a sprinkle of granola, and a fresh drizzle of maple syrup, screw on the lid, and run out the door.
I’ve been dreaming of sharing a recipe like this for months, but haven’t found the time to get out the fancy camera and dress up these parfaits for a photo shoot. But I decided that it’s better this way! Here you have it: proof that even on your busiest of days you can whip up an Instagram-worthy breakfast to
make all your friends jealous inspire all your friends.
I usually can’t finish this whole jar in one sitting, so I polish off about ½ to ⅔ of it and save the rest for a snack or to blend into a smoothie on another day.
And this breakfast is PERFECT for tweaking to fit whatever you have in your pantry. Below you’ll find my basic, original recipe, but here are a few variations to get you going. Throw in:
- Fresh fruits: try bananas, berries, peaches, etc.
- Superfoods: mix in maca powder, goji berries, açai, lucuma, etc.
- Texture/toppings: any type of granola, toasted coconut, raisins, toasted nuts, etc.
- Indulgent toppings: chocolate sauce, coconut whipped cream, chocolate syrup, etc.
- ⅓ cup rolled oats
- 2 Tablespoons chia seeds
- ⅔ cup unsweetened non-dairy milk (I use homemade almond milk)
- ¼ teaspoon vanilla
- 1 Tablespoon cacao powder
- 2 Tablespoons maple syrup, divided
- ½ a small banana, sliced
- 2–3 strawberries, sliced
- Sprinkle of dried mulberries, raisins, granola, or toasted nuts
- In a large mason jar, combine oats, chia seeds, non-dairy milk, and vanilla. Stir or shake with the lid on, and store it overnight in the refrigerator.
- In the morning, take a look at your overnight oats and give them a stir. If they are too thick for your tastes, add a few Tablespoons of almond milk. (I like it to be thicker!)
- Stir cacao powder and 1 Tablespoon maple syrup into the top half of the oats.
- Top with banana, strawberries, mulberries or other toppings, and the remaining 1 Tablespoon maple syrup.
- Put the lid on it and go! Don’t forget to bring a spoon. 😛
- Keeps in the refrigerator for 3–4 days.
The Waco Vegan is no longer updated. You can find me over at RandleBrowning.com instead.