1

In a small saucepan, combine the oats, chia seeds, cashew milk, vanilla extract and salt. Bring to a boil over high heat, then lower to a simmer and cook for 5-10 minutes until thickened. Stir in the maple syrup.

2

Remove half of the cooked oats and set aside either in 2 separate bowls to serve immediately, or one bowl and one jar if prepping 1 serving for a later time.

3

Add the cacao powder to the pan and stir to combine, adding a splash more of cashew milk if the oats get too dry.

4

While the oats are cooking, add the sliced strawberries to another small saucepan over medium heat. Cook, stirring occasionally until the berries release their juices, start breaking down and a sauce begins to form. This will take about 10 minutes as well.

5

Divide the chocolate oats between the bowls or jars of vanilla oats and top with the cooked strawberries. Garnish with cacao nibs and hemp seeds.

6

Optional: add collagen powder or protein powder to the oats while cooking. Top with ground flax, cashew or almond butter and/or vanilla coconut or greek yogurt.

7

Substitutions: Substitute the rolled oats for quick oats for a quicker cook time. Substitute the cashew milk for your favourite milk option. Substitute the maple syrup for honey, coconut sugar, brown sugar, monk fruit or your favourite sweetener. Substitute the strawberries for raspberries, blueberries, blackberries or cherries. Substitute fresh strawberries for frozen if they’re not in season.