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🍫 Cacao Nibs & Hazelnut Overnight Oats

Quick Breakfast To Go!
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Prep Time 10 minutes
Chill Time 2 hours
Servings: 1 Serving
Course: Breakfast
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 1 Weetabix (crushed)
  • ¼ Cup Rolled Oats (optional)
  • ¾ Cup Unsweetened Almond Milk (or alternative)
  • 2 Tbsp Greek or Coconut Yogurt
  • 1 Tbsp Hazelnut Butter (natural, no added sugar/palm oil)
  • 1 Tsp Raw Cacao Powder
  • ½ Diced Banana (or alternative fruit)
  • 1 Tsp Sugar-Free Maple Syrup (optional)
Toppings: Cacao Nibs, Crushed Hazelnuts, Chia or Flax Seeds

Method
 

  1. Prepare Base: In a bowl, crush the Weetabix biscuit and mix it with the rolled oats. Add unsweetened almond milk and stir until absorbed.
  2. Create Cacao Cream: In a separate small bowl, mix hazelnut butter, raw cacao powder, and Greek or coconut yogurt until smooth and creamy.
  3. Layer: Spread the cacao cream mixture evenly over the soaked oat base in your serving bowl.
  4. Add Fruit & Toppings: Arrange the banana slices on top. Add your chosen toppings (cacao nibs, crushed hazelnuts, chia/flax seeds). For optimal freshness, you can add the banana and toppings just before serving if prepping ahead.
  5. Chill: Cover and refrigerate for at least 2 hours, or overnight, to allow the bowl to set.
  6. Serve: Enjoy chilled immediately.

Notes

Tips & Swaps:
  • Glow Tip: Swapping processed chocolate spreads like Nutella for natural hazelnut butter combined with raw cacao powder is a game-changer, helping you avoid unnecessary sugar and palm oil.
  • If you’re not a chocolate fan (no judgment here!), you can easily switch it up with berries and almond butter—that’s a perfect pairing too!