Overnight Chocolate Pudding Oats with TVPCourse: Breakfast
540 calories, Protein: 38.6g, Carbs: 82g, Fat: 9.5g
40g gluten free thick rolled oats
40g dry TVP (I used Bob’s red mill brand)
10g (1 tbsp) chia seeds or can use ground flax seeds
1.5 tbsp Vegan chocolate keto pudding
2/3 cup water
1/2 cup unsweetened soy milk
1/2 a (about 40g) banana or use any other fruit of your choice
1/2 tsp cacao nibs
2 tsp powdered peanut butter mixed in water to drizzle on top next morning
- Toss everything except toppings in a mason jar. Give it a good mix and refrigerate overnight or for 2 hours.
- When ready to eat, add your toppings on top and enjoy as a on the go breakfast.
- Don’t skip chocolate pudding powder to these oats as that’s what helps it give the pudding texture.
- Feel free to watch my YouTube video linked above to see how I made this.