Midnight Chocolate Raspberry Overnight Oats

 ½ cup sprouted rolled oats (we used One Degree Organics)
 ½ cup unsweetened oat milk (we used Califia Farms from Whole Foods)
 1 (5.3 oz) cup coconut milk yogurt (we use Co Yo Natural Coconut Yogurt Alternative from Whole Foods)
 1 tbsp chia seeds (we used Trader Joe’s organic)
 ½ tbsp cinnamon
 1 tsp vanilla extract
 1-2 tbsp honey/maple syrup/brown coconut sugar (depending how sweet you want it)
 3/4 - 1 cup raspberries
 2 tbsp unsweetened cocoa powder
 Sprinkle of cocoa nibs (we use Navitas organics)

1

Pour oats into a mason jar and cover with milk. Add in the rest of the ingredients (except for the cocoa nibs topping which will be added the next day).

2

Stir to combine all ingredients so they're evenly dispersed and seal the jar with a lid. Store in the refrigerator overnight.

3

When ready to eat, sprinkle the top of the oat mixture with the cacao nibs (you can also add extra raspberries if desired)

Ingredients

 ½ cup sprouted rolled oats (we used One Degree Organics)
 ½ cup unsweetened oat milk (we used Califia Farms from Whole Foods)
 1 (5.3 oz) cup coconut milk yogurt (we use Co Yo Natural Coconut Yogurt Alternative from Whole Foods)
 1 tbsp chia seeds (we used Trader Joe’s organic)
 ½ tbsp cinnamon
 1 tsp vanilla extract
 1-2 tbsp honey/maple syrup/brown coconut sugar (depending how sweet you want it)
 3/4 - 1 cup raspberries
 2 tbsp unsweetened cocoa powder
 Sprinkle of cocoa nibs (we use Navitas organics)

Directions

1

Pour oats into a mason jar and cover with milk. Add in the rest of the ingredients (except for the cocoa nibs topping which will be added the next day).

2

Stir to combine all ingredients so they're evenly dispersed and seal the jar with a lid. Store in the refrigerator overnight.

3

When ready to eat, sprinkle the top of the oat mixture with the cacao nibs (you can also add extra raspberries if desired)

Midnight Chocolate Raspberry Overnight Oats

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