Ready your jars (I used 300 ml jars, about 10 fl oz). Divide the oats, chia seeds, vanilla protein powder, and soy milk directly into each jar. Stir well to combine, then seal and place in the fridge for at least 4 hours or overnight.
Prepare the Peanut Date Caramel: Blend the Medjool dates, peanut butter, and the soy milk to create the peanut date caramel.
Prepare the chocolate topping: Transfer the dark chocolate to a heat-proof container and melt in the microwave at 20-second intervals, stirring each time in between.
Serve: Top the oats with the peanut date caramel, melted chocolate, chopped peanuts, and sea salt flakes. Allow to sit in the fridge for 15 minutes to harden the chocolate layer, and enjoy!
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Nutritional Information - Per Serving
Calories 534kcal | Carbohydrates 51g | Protein 30g | Fat 21g | Sodium 288mg | Fiber 11g | Vitamin A 126IU | Calcium 322mg | Iron 5mg