Overnight Oats: Cookie Dough

Ingredients
1 ½ cups rolled oats (slow or quick cook - gluten free if needed)
2 tablespoon chia seeds
3 tablespoon vegan chocolate chips (or cacao nibs)
2 tablespoon peanut or almond butter
3 tbsp maple syrup
1 teaspoon vanilla extract
2 cups dairy free milk

Directions

• In a large bowl, mix all dry ingredients together.
• Add wet ingredients and mix thoroughly until combined.
• Divide mixture between bowls/storage containers and cover.
• Store in fridge for 4+ hours or overnight until ready to eat. 

Notes: Tasty overnight oats option, but not sure I would have picked it out as "cookie dough" flavor if I didn't know that from the recipe.

Source: Vancouver with Love

Overnight Oats: Sticky Mango

Ingredients
1/2 cup refrigerated coconut milk
2 Tbsp. plain greek yogurt
2 Tbsp. maple syrup or honey
2 tsp. chia seeds
1/2 cup old-fashioned rolled oats

1/4 cup chopped fresh or frozen mango

1 Tbsp. sweetened condensed milk

Toasted sesame seeds, to serve

Directions

1. In an 8- to 12-ounce jar, combine the milk, yogurt, maple syrup, and chia seeds. 
2. Stir in the oats, making sure they are all submerged in the milk. 
3. Spoon the mango on top. 
4. Drizzle the top of the mixture with sweetened condensed milk.
5. Cover and refrigerate for at least 4 hours or up to 3 days.
6. Serve chilled, topped with toasted sesame seeds.

Notes: We used canned coconut milk. I'm not familiar enough with refrigerated coconut milk to know how much of a difference that makes. I would have preferred more mangos on top, but we only had one that was fresh. Brittany and I enjoyed this, but Abby said the only thing she could taste was the honey.

Source: The Pioneer Woman