Ingredients
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2⅓ cups old-fashioned rolled oats
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1⅔ cups reduced-fat chocolate milk
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2 (5.3-ounce) containers nonfat black cherry strained (Greek-style) yogurt
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1 tablespoon chia seeds
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1 tablespoon cocoa powder
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¼ teaspoon almond extract
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⅛ teaspoon salt
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1 cup stemmed fresh dark sweet cherries, pitted and coarsely chopped, or thawed frozen pitted cherries, coarsely chopped
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2 tablespoons bittersweet chocolate chips (60% cacao)
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1½ teaspoons unrefined coconut oil
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Flaky sea salt for garnish (optional)
Directions
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Stir 2⅓ cups oats, 1⅔ cups milk, 2 (5.3-ounce) containers yogurt, 1 tablespoon chia seeds, 1 tablespoon cocoa, ¼ teaspoon almond extract and ⅛ teaspoon salt together in a medium bowl until well combined. Cover and refrigerate for at least 8 hours (and up to 4 days).
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Divide half of the oat mixture between 4 (10-ounce) tall, narrow jars, smoothing into an even layer (about a scant ½ cup per jar). Top each with a layer of cherries (about 3 tablespoons per jar). Top with the remaining oat mixture, smoothing into an even layer.
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Microwave 2 tablespoons chocolate chips and 1½ teaspoons coconut oil in a small microwave-safe bowl on High until melted, about 1 minute, stirring after 30 seconds. Spoon the melted chocolate over the jars (about 1½ teaspoons each). Refrigerate, uncovered, until the chocolate is almost fully set, 5 to 10 minutes. Garnish with sea salt, if desired.
