Chocolate Blended Oats with Raspberry Chia Jam
Creamy chocolate blended oats layered with tart raspberry chia jam. A healthy, make-ahead vegan breakfast that’s rich, satisfying, and naturally sweet.
Servings 4 serves
Calories 332kcal
Equipment
- High powered blender
Ingredients
Raspberry Chia Jam
- 2 cups frozen raspberries Approx. 280g
- 1 tbsp chia seeds Approx. 10g
Chocolate Blended Oats
- 2 cups milk I use soy milk, but any milk works; 500ml
- 1¾ cups rolled oats Approx. 210g
- 2 tbsp chia seeds Approx. 20g
- ¼ cup unsweetened cacao powder Approx. 20g
- ¼ cup maple syrup Approx. 75g
- 1 tsp vanilla extract Or vanilla paste
- ⅛ tsp salt Approx. 0.25g
Instructions
Make the Raspberry Chia Jam:
- Add the frozen raspberries to a microwave-safe bowl. Microwave on high for about 2 minutes, or until the berries are hot and broken down into a lumpy, compote-like texture. Stir in the chia seeds until evenly combined. Set aside to thicken while you prepare the oats.
Make the Chocolate Blended Oats:
- Add the plant-based milk, rolled oats, chia seeds, cacao powder, maple syrup, vanilla extract, and salt to a high-powered blender. Blend on high for 60 seconds or until mostly smooth. The mixture will be runny at first but will thicken as it chills.
Assemble:
- Divide the raspberry chia jam evenly among individual jars or airtight containers. Pour the chocolate blended oats on top, dividing the mixture equally.
Chill and Store:
- Seal the jars and refrigerate for at least 90 minutes, or overnight. The oats will thicken into a creamy, pudding-like texture. Store in the fridge for up to 5 days.
Video
Nutrition
Calories: 332kcal | Carbohydrates: 56g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 139mg | Potassium: 551mg | Fiber: 13g | Sugar: 18g | Vitamin A: 488IU | Vitamin C: 24mg | Calcium: 284mg | Iron: 4mg