| 12 | 10 | 352 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 0 min | 3 |
| 2 tsp | Vanilla extract, pure (butter mixture layer) |
| 2 tbsp | Cocoa powder, unsweetened (for the overnight oats base) |
| 1 cup | Almond milk, unsweetened |
| 142 gm | Whole Milk Yogurt, plain (or coconut dairy free yogurt) |
| 2 tsp | Psyllium seed husk |
| 3 tbsp | Flaxseed meal (ground) |
| 4 tbsp hulled | Hemp seeds, shelled |
| 57 gm | Pea Protein Powder (3 scoops) |
| 1 tsp | Vanilla extract, pure |
| 43 gm | Allulose (3 tbsp of your choice sweetener) |
| 3 tbsp | Chia seeds |
| 2 tbsp | Almond flour/meal, Bob's Red Mill |
Step 1: Make the Base, then add cocoa to it, may need to add more sweetener because cocoa can make it bitter, so taste to see.
Step 2: Make butter mixture layer: Combine Sesame butter, vanilla, sweetener and plant based milk, till a loss creamy consistency
Step 3: have your chocolate chips ready
Step 4: Start layering, Grab your mason jar or Container, and use a 1/4 cup measuring cup to measure oats mixture for each layer. Add overnight oats, then butter mixture, then chocolate chips, keep repeating till use all ingredients.
Step 5: Store in fridge until ready to eat.
| Meat Alternative | 1.2 |
| Milk Alternative | 0.3 |
