Creamy Layered Cocoa Raspberry Overnight Oats
Enjoy dessert for breakfast with these healthy, creamy, and delicious cocoa and raspberry layered overnight oats!
Equipment
- blender or food processor
Ingredients
Creamy Cocoa Overnight Oats
- 1 banana
- 1 cup old-fashioned oats
- 1 cup unsweetened almond milk or other unsweetened nondairy milk
- ¼ cup unsweetened plain nondairy yogurt
- 1 tablespoon cocoa powder
- 1 tablespoon ground flaxseed
- ½ teaspoon vanilla extract
Raspberry Chia Pudding
- ¾ cup frozen raspberries
- 1¼ tablespoons chia seeds
- ¼ cup water
- ½ teaspoon lemon juice
Garnishes (optional)
- fresh raspberries
- mint leaves
- cacao nibs
- shredded coconut
Instructions
- Make the cocoa overnight oats: In a blender or food processor (I used a mini food processor on the Grind setting), blend the banana, oats, nondairy milk, nondairy yogurt, cocoa powder, ground flaxseed, and vanilla extract until smooth and creamy. It is okay if some small oat particles are visible after blending. Transfer the blended oats to a storage container and refrigerate overnight.
- Make the raspberry chia pudding: Clean the blender or food processor and add to it the frozen raspberries, chia seeds, water, and lemon juice. Blend until combined. Do not worry if the mixture is fairly liquidy; it will thicken overnight. Transfer the raspberry chia pudding to a separate storage container and refrigerate overnight.
- Serve: Equally divide the cocoa overnight oats into 3 glasses or parfait cups. Top each serving container with ⅓ of the raspberry chia pudding. Garnish, if desired. Enjoy!
Notes
- Refrigerate any leftovers. Best enjoyed within 3 days.