Chocolate Raspberry Overnight Oats
Ingredients
Instructions
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1Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat, add 2 tablespoons of maple syrup and the lemon juice, mix well. Let cool.
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2In an upright blender, combine the hemp hearts, cacao powder, 2 tablespoons of maple syrup, and 4 cups of water. Blend on high until smooth.
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3In a large bowl, combine the rolled oats and chia seeds, mix well. Add the chocolate hemp milk, and mix it in. Keep mixing every few minutes, until the oats and chia absorb the liquid and thicken. Refrigerate for a few hours or overnight before enjoying. You can either store the oats and raspberries in separate airtight containers in the refrigerator, and combine when serving, or layer the oats and raspberries in jars, as pictured. Enjoy right out of the fridge.
I make a variation of these overnight oats all the time. I love that they come together super quickly, make for a great breakfast/snack/dessert, and are pretty filling, thanks to the addition of chia and hemp. For this decadent raspberry and chocolate version, we make a quick chocolate hemp milk by blending hemp hearts with cacao, maple syrup, and water, which is then used as the soaking liquid for the oats and chia. We also stew some raspberries and layer them between the oats, for that classic chocolate and raspberry flavor pairing. The result is something between breakfast and dessert, and it travels super well, too. Hope you’ll give these oats a try!
Chocolate Raspberry Overnight Oats
Serves: 4-6
Ingredients
- 10 oz frozen or fresh raspberries
- 4 tablespoons maple syrup, divided
- juice from half a lemon
- ¼ cup hemp hearts
- ¼ cup cacao powder
- 2 cups rolled oats
- ¼ cup chia seeds
Instructions
- Put the berries in a small saucepan. Bring to a simmer over medium heat and let simmer and thaw out, if frozen, for 5-10 minutes, until broken down in parts and jammy. Turn off the heat, add 2 tablespoons of maple syrup and the lemon juice, mix well. Let cool.
- In an upright blender, combine the hemp hearts, cacao powder, 2 tablespoons of maple syrup, and 4 cups of water. Blend on high until smooth.
- In a large bowl, combine the rolled oats and chia seeds, mix well. Add the chocolate hemp milk, and mix it in. Keep mixing every few minutes, until the oats and chia absorb the liquid and thicken. Refrigerate for a few hours or overnight before enjoying. You can either store the oats and raspberries in separate airtight containers in the refrigerator, and combine when serving, or layer the oats and raspberries in jars, as pictured. Enjoy right out of the fridge.
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