Description
Delicious and nutritious chocolate raspberry overnight oats made with plant-based milk, chia seeds, and fresh raspberries. Perfect for a quick vegan breakfast.
Ingredients
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1 cup rolled oats
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2 cups plant-based milk (such as almond, oat, or soy)
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2 tablespoons chia seeds
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2 tablespoons cocoa powder
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2 to 4 tablespoons maple syrup (adjust to taste)
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1 cup fresh raspberries
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Vegan chocolate chips, for topping (optional)
Instructions
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In a bowl or jar, combine the rolled oats, plant-based milk, chia seeds, and cocoa powder.
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Stir in the maple syrup, starting with 2 tablespoons and adding more if you prefer it sweeter.
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Mix everything thoroughly until well combined.
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Seal the container and refrigerate for at least 4 hours, or overnight, to allow the oats to soak and thicken.
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Before serving, gently fold in or top with fresh raspberries and vegan chocolate chips as desired.
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Serve chilled and enjoy your wholesome breakfast.
- Prep Time: 10 minutes
- Resting: 4 hours
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 480 kcal per serving