2 cups old-fashioned rolled oats 2 1/2 cups unsweetened almond milk 1 cup whole-milk plain strained (Greek-style) yogurt 1/4 cup smooth natural almond butter 2 tablespoons chia seeds 2 tablespoons cocoa powder 1 1/2 tablespoons pure maple syrup 1 teaspoon vanilla extract 1/4 teaspoon Himalayan pink salt 1 tablespoon unrefined coconut oil 2 1/2 tablespoons mini semisweet chocolate chips, divided 1 tablespoon cacao nibs
STEP-1
Whisk oats, almond milk, yogurt, almond butter, chia seeds, cocoa, maple syrup, vanilla and salt together in a large bowl until combined. Let stand until set and thickened, 5 to 8 minutes.
STEP-2
Meanwhile, stir coconut oil and 2 tablespoons chocolate chips together in a small microwave-safe bowl. Microwave on High for 30 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
STEP-3
Divide the oat mixture among 4 (8-ounce) jars (about 1 cup each). Spoon about 2 teaspoons each of the melted chocolate chip mixture over the oat mixture in each jar, tilting the jar to cover the entire surface.
STEP-4
Immediately sprinkle with cacao nibs and the remaining 1½ teaspoons chocolate chips.
STEP-5
Let stand until the chocolate layer is set, about 2 minutes; cover with lids. Refrigerate for at least 12 hours (or up to 4 days).