May 6, 2015

Chocolate Overnight Oats with Figs and Banana Icecream

Chocolate Overnight Oats with Figs and Banana Icecream

Although, it’s not quite ofF(IG)cially fig season (which begins in the first few weeks of June), I’ve been coming across these goodies for the past few weeks in the grocery store.  In an effort to up my gram game, I decided to showcase them in my overnight oats this week, and the result was art, or rather, oA(R)T.  I also chose to use some of the local nut mylk a friend picked up for me this weekend at our farmer’s market and the result was ridiculous.  The reason my hand is strained so voraciously around the mason jar is because I’m literally territorial over this concoction.  Beyond the aesthetic appeal, the nutritional value of this jar is jammin’, too.  The oats combined with figs are both great sources of fiber, keeping me stuffed and oh so satisfied all morning (in true hump day spirit, of course.) The recipe is below; you’re welcome in advanced.


For the oats:

  • 1 cup rolled oats (I used gluten free)
  • 1  cup chocolate almond milk (I used Blake Orchard Juicery)
  • 2 tbsp cacao powder
  • 1/2 tsp vanilla extract
  • pinch salt
  • Combine everything together and place in fridge overnight

For the banana icecream

  • 1.5 frozen bananas
  • Simply blend and then freeze for about an hour.

Chocolate Overnight Oats 2

Superfood Spotlight

It seems only appropriate to toss figs a shout out because of how similar it sounds to another 4-letter f word on hump day.  Figs have been shown to help lower high blood pressure, are a great source of fiber, help control blood sugar by decreasing insulin levels.  They’re also a great source of calcium and potassium, so start including them in your daily diet!

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