

- 1/2 cup [url href=”https://www.amazon.com/Bobs-Red-Mill-Gluten-Fashion/dp/B002T1IDYI/ref=sr_1_10_a_it?ie=UTF8&qid=1523923260&sr=8-10&keywords=bobs%2Bred%2Bmill%2Boatmeal&th=1″ rel=”nofollow”]rolled oats[/url] (ensure certified gf for gluten free eaters)
- 1/2 banana, sliced
- 1/4 avocado, sliced
- 1/2 cup [url href=”http://malkorganics.com/products/” rel=”nofollow”]nut milk[/url] (I used almond milk)
- 1 Tbsp. [url href=”https://vivanaturals.com/organic-foods/cacao-powder” rel=”nofollow”]cacao powder[/url] (or sub cocoa powder)*
- 1 Tbsp. [url href=”https://vivanaturals.com/organic-foods/cacao-nibs” rel=”nofollow”]cacao nibs[/url] (or semi-sweet chocolate chips)
- 1 tsp honey (or other natural sweetener-optional)
- Extras:
- [url href=”https://www.vitalproteins.com/collections/collagen” rel=”nofollow”]collagen peptides[/url]**, riced cauliflower***
- Add all ingredients to the a quart-sized mason jar. Mix and mash (a fork works well to mash the banana and avocado). Refrigerate overnight (or at least 3 hours). Enjoy warm (microwaved for 1-2 minutes) or cold—I prefer these overnight oats warm, though they are not bad cold.