Oats soaked with cocoa, milk, and vanilla, then finished with strawberries and a spoonful of yogurt for a chocolate-dipped fruit effect.
By james
Servings
2
1 cup Rolled oats
1 cup Whole milk
2 tbsp Unsweetened cocoa powder
2 tbsp Chia seeds
2 tbsp Maple syrup
1 tsp Pure vanilla extract
1 pinch Salt
0.5 cup Greek yogurt (full-fat, plain)
12 piece Fresh strawberries
2 tbsp Dark chocolate chips
1 tsp Honey
Calories
712 kcal
Protein
19g
Carbs
129g
Fat
17g
Fiber
11g
Sugar
54g
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Chocolate Oat Base
1. In a medium bowl or large jar, whisk together the cocoa powder, maple syrup, vanilla extract, and salt into the milk until smooth and fully combined with no lumps.
1 cup Whole milk,
2 tbsp Unsweetened cocoa powder,
2 tbsp Maple syrup,
1 tsp Pure vanilla extract,
1 pinch Salt
2. Add the rolled oats and chia seeds to the chocolate milk mixture and stir well to combine. Divide evenly between two mason jars or airtight containers.
1 cup Rolled oats,
2 tbsp Chia seeds
3. Seal the jars and refrigerate for at least 6 hours or overnight (up to 24 hours), allowing the oats to fully absorb the liquid and thicken to a creamy, pudding-like consistency.
Strawberry Topping
4. When ready to serve, hull and halve the fresh strawberries. Toss them with honey to lightly macerate and bring out their natural juices.
12 piece Fresh strawberries,
1 tsp Honey
Assembly & Serving
5. Remove the oats from the refrigerator and give each jar a good stir. If the mixture is too thick, loosen with a small splash of milk.
6. Spoon the Greek yogurt over the top of each jar, then layer the honey-macerated strawberries generously over the yogurt.
0.5 cup Greek yogurt (full-fat, plain)
7. Finish each jar with a scattering of dark chocolate chips for a true chocolate-dipped strawberry effect. Serve immediately, or keep chilled until ready to eat.
2 tbsp Dark chocolate chips
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By james
