Cake Batter Overnight Oats with Chocolate Banana Ice Cream

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I mean – read the title one more time and take it in…  I have to say – I had dessert for breakfast and I was NOT mad about it.  This is SO good, and a great breakfast, snack or dessert!  Obviously you can see by my anxious little toes that I couldn’t wait to get my spoon into this guy!!

This is so simple, and if you have a sweet tooth – it’s a perfect alternative and super tasty!  It’s full of protein and all good things!!  Try with or without the ice cream, and layering the oats and ice cream would be fabulous.  I just didn’t want to wash another dish – haha!  (I don’t have a dishwasher.)  The ice cream by itself is also a beautiful little treat.

I kind of threw all of this in and of course didn’t measure things, so have some fun – add more or less to your taste!

INGREDIENTS:
Oats:
  • 2/3 cup gluten free oats
  • 2/3 cup -1 cup coconut milk
  • 1 tsp/dash of vanilla extract
  • 3/4 scoop of Cake Batter Protein Powder (I use Dymatize Iso-100)
  • 1 tsp chia seeds
Banana Ice cream:
  • One banana frozen
  • 2 tbs (or more) cocoa powder

DIRECTIONS –

  1. Add in all of the ingredients for the oats, cover and let sit overnight.
  2. Freeze your banana and then cream it in a blender or food processor until smooth and creamy. Add in the cocoa powder and boom – you have chocolate ice cream!
  3. You can make the ice cream in the morning and then layer it with the oats or simply add it in on the top like I did.  Don’t let the ice cream sit overnight in with the oats because it’ll turn to mush.
  4. Top with a sprinkle of coconut.

 

 

 

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