Sometimes (admit it) we all want something chocolatey, or at least a little more indulgent, for breakfast. Breakfast being my favourite meal of the day, I like to stretch what I can class as “breakfast food”. Today, I have a recipe for you that could be dessert, it tastes that rich and creamy- think of a bittersweet chocolate mousse (though if you want a super-fast chocolate mousse recipe, check out this chocolate-orange one: http://ecstaticallyem.blogspot.co.uk/2015/04/cheats-chocolate-orange-mousse.html). There’s also the upside of it being slightly better for you than dessert, and I can guarantee it will keep you fuller for longer. It’s packed with oats and chia seeds for fibre, and the yoghurt provides some protein. If you choose to top with the additional 1/3cup of raspberries you’ll also be getting in one of your 5 a day.
Although this recipe is completely suitable for vegetarians, it’s also great if you’re vegan or allergic to dairy, and have almond or soya yoghurt to hand; I have used both of these yoghurts in overnight oats before, and though I can’t vouch for them in this particular recipe, they always seem to work well.
Final thought: if you’re making brunch for a loved one, this is perfect. Especially if you go to the effort of presenting it as I have above. Teacups make everything look beautiful.
- 1/2 cup oats
- 1/4 cup yoghurt
- 1/4 cup almond milk
- 1 heaped tbsp cacao or cocoa
- 2 heaped tsp chia seeds (if not using don’t worry, simply reduce the milk by 1tbsp)
- 1/3 cup frozen raspberries
- OPTIONAL: 1-2tsp liquid sweetener, such as maple syrup or agave (this will make the mix looser though); cacao nibs or chocolate chips to decorate; more raspberries to top the oats- around another 1/3 cup.
- In a large mixing bowl combine the oats, yoghurt, almond milk, and chia seeds. Beat together until well combined. Now add the cacao or cocoa powder, and stir this in- again, ensure that this is well combined, with no lumps of powder lurking about. Now would be the point to add that optional liquid sweetener!
- Take your 1/3 cup raspberries, and fold them in. Crush them slightly, so that small pieces become distributed throughout.
- Empty everything into a small bowl, or Tupperware container, and place into the fridge overnight. In the morning lift it out: top with more raspberries, and a few cacao nibs or chocolate chips…