Servings: 3
Amount Per Serving: 1 jar
Cookie Dough Blended Chia Oats
- 1 C. gluten free rolled oats
- 1 1/4 C. unsweetened soy milk
- 3 Tbsp. chia seeds
- 1/4 C. vanilla protein powder
- 1 C. plain or vanilla vegan yogurt (plus more for topping)
- 2 Tbsp. maple syrup (more or less to taste)
- 1 tsp. vanilla extract
- pinch cinnamon
- 1/2 tsp. salt
- 1/4 C. vegan chocolate chips
Cookie dough for breakfast? Say less. This plant-powered, high-protein recipe is just what you need to start eating a balanced breakfast or mix up your morning routine. Created by Fareway shopper Jackie Akerberg @jackfruitfulkitchen.
Directions
1. Add the oats, milk, chia seeds, protein powder, yogurt, maple syrup, vanilla, cinnamon and salt to a blender and blend for 30 seconds until smooth and creamy. You can add additional milk if you like a thinner result.
2. Fold in the chocolate chips and divide between 3 jars. Top with additional yogurt, chocolate chips and oats, if desired!
Store in the fridge for up to 5 days for easy, grab and go, plant powered breakfasts.