½ cup sprouted rolled oats
½ cup unsweetened oat/almond milk
1 (5.3 oz) cup coconut milk yogurt
1 tbsp chia seeds
½ tbsp cinnamon
1 tsp vanilla extract
1-2 tbsp honey/maple syrup (depending how sweet you want it)
3/4 - 1 cup raspberries
2 tbsp unsweetened cocoa powder
Sprinkle of cocoa nibs
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)
CategoryBreakfast, Dairy-free/Soy-free, Gluten-Free, Vegan, VegetarianCuisineAmerican
Ingredients
½ cup sprouted rolled oats
½ cup unsweetened oat/almond milk
1 (5.3 oz) cup coconut milk yogurt
1 tbsp chia seeds
½ tbsp cinnamon
1 tsp vanilla extract
1-2 tbsp honey/maple syrup (depending how sweet you want it)
3/4 - 1 cup raspberries
2 tbsp unsweetened cocoa powder
Sprinkle of cocoa nibs
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