Raspberry Dark Chocolate Chip Overnight Oats
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!
- 3 cups (240g) rolled oats, not quick cook
- 1 cup (125g) fresh raspberries
- 1/3 cup (58g) dark chocolate chips
- Pinch of salt
- 1 1/2 cups (360ml) milk
- 1/2 tsp vanilla extract
- 3 tbsp agave nectar/honey/sweetener, I used Canderel sweetener
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.