Ingredients
- 1 1/2 cups mashed avocado
- 2 tablespoons agave nectar or to taste
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon raw vanilla extract
- pinch of salt
- 1 cup + 2 tablespoons unsweetened vanilla almond milk divided
- 1 cup old-fashioned rolled oats
- 2 teaspoons dairy-free mini chocolate chips
Instructions
- In a small food processor, process the avocado, agave, cocoa powder, vanilla extract, and salt until smooth and combined, stopping to scrape down the sides of the food processor as necessary.
- With the food processor running, stream in 2 tablespoons of the almond milk until well mixed and you have a creamy, smooth batter for your base.
- Divide the batter between two bowls or large cups.
- In a large bowl, stir together the remaining 1 cup of almond milk and rolled oats.
- Divide this between the 2 cups/bowls. Divide the chocolate chips over the top.
- Place in the refrigerator for at least 6 hours to overnight.
- In the morning, mix it all together and enjoy.