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Chocolate Oatmeal with Cashew Butter

Course Breakfast
Cuisine Gluten free
Prep Time 10 minutes
Servings 1 person
Author Carolina Jantac, MS, RD, LD


  • ½ cup quick oats
  • ¾ cup cashew or almond milk
  • 6 tsps. cocoa powder unsweetened
  • 1 ½ tbsps. 100% maple syrup
  • 1 ½ tbsps. of Once Again Creamy Cashew Butter


  1. Add all ingredients to a jar with a lid (great time to recycle your Once Again glass jars!) and shake vigorously until all ingredients are well mixed.
  2. For the overnight oats- style version, just set the jarred mixture in refrigerator for at least 6 hours.
  3. For the ready- to -eat warm- style, transfer mixture from jar to sauce pan, and warm it up for a few minutes.
  4. The pudding will thicken as you cook it; for a creamy and thicker result, cook for at least 15 minutes. You may also use the microwave, as you prefer. If so, cook for 90 seconds, using that method. Garnish with coconut flakes and cashews.

Recipe Notes