Makes 4 servings | Prep Time: 10 mins
If you’ve checked out my recipes before, you probably noticed that I love overnight oats. They are endlessly versatile and you can make them a little decadent or keep them super healthy. This recipe is a nice balance of both! The raspberry-chia jam provides just the right amount of sweetness, without hardly any added sugar. And the chocolate-hazelnut spread makes me feel like I’m getting a super awesome treat first thing in the morning.
You can use the hazelnuts without toasting them, but it really brings out their flavor. Just put them on a baking sheet and bake them at 350° for 6-7 minutes, until fragrant.
Ingredients:
- 11/2 cups gluten-free oats
- 1/4 cup hemp seeds
- pinch of salt
- 1 tablespoon unsweetened cocoa powder
- 1 cup frozen raspberries, thawed and drained
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1/2 cup toasted hazelnuts, chopped
- 2 cups milk (I used hazelnut milk, which was delicious)
- 1/4 cup chocolate hazelnut spread, warmed for 30 seconds
- fresh raspberries for topping
Preparation:
- Get 4 lidded jars ready to go; set aside.
- Combine the oats, hemp seeds, salt and cocoa powder in a large bowl.
- In a small bowl, mash the berries. Stir in the chia seeds and the maple syrup.
- Into each jar, spoon 1 tablespoon of the chia jam. Top with 1/2 cup of the oat mixture. Add 1 tablespoon, plus 1 teaspoon chopped hazelnuts. Add 1/2 cup of milk to each jar, place the lids on top and transfer to the refrigerator for at least 3 hours or overnight. Cover the remaining chia jam and place in the fridge.
- To serve, open the jars and spoon another 1 tablespoon of the jam inside. Drizzle 1 tablespoon of the warmed chocolate hazelnut on top. Add some fresh raspberries and enjoy!