Chocolate Overnight Oats with Crushed Raspberries and Coconut
A divine recipe for chocolate overnight oats, finished with crushed raspberries and a sprinkle of coconut. A delicious breakfast idea from Naturally Sassy.
From the book
Naturally Sassy: My recipes for an energised, healthy and happy you
100 delicious and easy-to-make recipes
A simple and fun approach to plant-based cooking
Classic dishes with a nourishing vegan twist
Introduction
Including raw cacao (or cocoa) powder in your Overnight Oats is an easy way to add an extra dimension to your wake-me up meal. Wonderfully rich in flavour, it makes the oat mixture taste more sustaining than a regular bowlful, keeping you full and energised all morning.
Ingredients
| 50g (½ cup) | (gluten-free) rolled oats |
| 240ml (1 cup) | rice milk |
| 1 tbsp | chia seeds |
| 1 tbsp | cacao (or cocoa) powder (or to taste) |
| 1 | banana, peeled and mashed |
| 40g (⅓ cup) | raspberries, crushed |
| 2 tbsp | desiccated coconut, for sprinkling |
Method
Start by mixing the oats and milk together in a bowl. Add the chia seeds, cacao (or cocoa) powder and mashed banana and mix until everything is combined and already tasting completely delicious.
Now all you have to do is pour the mixture into a clean jar (or just leave the mixture in the bowl if you’re eating in) and top with the crushed raspberries and a sprinkling of desiccated coconut. Screw the lid on the jar (or cover the bowl) and leave in the fridge overnight.
Switch it up:
Pomegranate seeds would work very well in this recipe as an alternative to the raspberries.
Tip:
If you can’t find rice milk, you can use any other dairy- free milk. Add a teaspoon of raw honey, agave or pure maple syrup to offset any bitterness from the milk or cacao powder. Alternatively, just add a little less cacao powder!
