Thick and creamy overnight oats peppered with fresh raspberries and dark chocolate chips. Make ahead and perfect for hot mornings, these prove you can eat chocolate for breakfast!
Prep Time 6 hourshours
Total Time 6 hourshours
Servings 3
Author Annie N
Ingredients
3cups(240g) rolled oats,not quick cook
1cup(125g) fresh raspberries
1/3cup(58g) dark chocolate chips
Pinch of salt
1 1/2cups(360ml) milk
1/2tspvanilla extract
3tbspagave nectar/honey/sweetener,I used Canderel sweetener
Instructions
Place oats, raspberries, chocolate chips and salt into a large bowl and stir briefly to combine.
Place milk, vanilla extract and sweetener of your choice into a jug and briefly whisk to combine.
Pour the wet ingredients into the dry, stir until everything is well combined and all the oats are coated in the milk mixture.
Cover the bowl with cling film and place in the fridge for 6-8 hours. Once chilled, divide into 2-3 bowls and enjoy!
Raspberry Dark Chocolate Chip Overnight Oats will keep covered, in the fridge, for 3 days. You can also place them in a bowl and microwave them for 1 minute if you prefer your oats warm.