Creamy chocolate blended oats layered with tart raspberry chia jam. A healthy, make-ahead vegan breakfast that’s rich, satisfying, and naturally sweet.
Course Breakfast
Cuisine American
Prep Time 10 minutesminutes
Cook Time 5 minutesminutes
Chilling Time 1 hourhour30 minutesminutes
Total Time 1 hourhour45 minutesminutes
Servings 4serves
Calories 332kcal
Equipment
High powered blender
Ingredients
Raspberry Chia Jam
2cupsfrozen raspberriesApprox. 280g
1tbspchia seedsApprox. 10g
Chocolate Blended Oats
2cupsplant-based milkSuch as soy or almond; 500ml
1¾cupsrolled oatsApprox. 210g
2tbspchia seedsApprox. 20g
¼cupunsweetened cacao powderApprox. 20g
¼cupmaple syrupApprox. 75g
1tspvanilla extractOr vanilla paste
⅛tspsaltApprox. 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.