By Aaron Wurm
In a medium bowl or jar, combine rolled oats, unsweetened almond milk, and cocoa powder. Stir well to ensure the cocoa powder is fully dissolved and uniformly mixed with the oats.
Add almond butter to the mixture and stir until well combined. The almond butter will add creaminess to the oats.
Gently fold in the raspberries, being careful not to crush them too much. This will give a nice fruity flavor to the oats.
Cover the bowl or jar with a lid or plastic wrap and place it in the refrigerator. Allow the oats to soak overnight (at least 6-8 hours) to absorb the liquid and flavors.
Before serving, give the oats a good stir and top with sliced almonds for a crunchy texture.
Drizzle the maple syrup over the oats to add a touch of sweetness. Serve chilled.
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By Aaron Wurm
This Breakfast Vegetarian Vegan Overnight Oats recipe is ready in 10 minutes prep, overnight soaking and features rolled oats, unsweetened almond milk, cocoa powder and other delicious ingredients. Contains 350 calories total.
In a medium bowl or jar, combine rolled oats, unsweetened almond milk, and cocoa powder. Stir well to ensure the cocoa powder is fully dissolved and uniformly mixed with the oats.
Add almond butter to the mixture and stir until well combined. The almond butter will add creaminess to the oats.
Gently fold in the raspberries, being careful not to crush them too much. This will give a nice fruity flavor to the oats.
Cover the bowl or jar with a lid or plastic wrap and place it in the refrigerator. Allow the oats to soak overnight (at least 6-8 hours) to absorb the liquid and flavors.
Before serving, give the oats a good stir and top with sliced almonds for a crunchy texture.
Drizzle the maple syrup over the oats to add a touch of sweetness. Serve chilled.
Calories per Serving: 350
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