• Leanne Fullwood

Chocolate and Raspberry Overnight Oats


I’ve been making overnight oats for so long now (I don’t know how I survived without them) and my absolute FAVOURITE flavour combo is chocolate and raspberry. I don’t know why but this amazing breakfast pot hits all the right spots, regardless of where I am or what I’m doing.

As a general rule, the base recipe is 1/2 cup of oats, 1/2 cup Liquid (yoghurt and milk combined) and some sweetener and chia for thickening. Everything else is subject to personal preference!


Having the ability to prep my breakfasts for the week is literally life changing and it ensures I always have a breakfast to look forward to. It’s an early highlight of my day to be able to tuck into this sat at my desk, post workout or just at home.

Most critically, this has become my staple race day breakfast and it’s never let me down!

Chocolate and Raspberry Overnight Oats

Makes 4 portions


Ingredients

For the base oat mix:

2 cups oats

1 1/2 cups of milk of choice

1/2 cup yoghurt

2 tbsp maple syrup

1 tbsp vanilla essence

Sprinkle of chia seeds

2 tbsp cacao powder


Toppings:

Fresh Raspberries

Nut butter of choice (I use - heaped tsp for each portion)

Extra yoghurt

Dried banana chips

Cacao nibs

Method:


1. Add all the base oat mix ingredients into a bowl and mix together.


2. Divide into 4 bowls/Tupperware.


3. Top with a handful of raspberries, a dollop of yoghurt, the Nut Butter, crushed dried banana chips and a sprinkle of cacao nibs.

4. These will keep in the fridge for up to 5 days for an amazing grab and go breakfast that will keep you happy until lunchtime!!


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