Combine oats, skyr or Greek yogurt, cocoa powder, and finely chopped high-cocoa dark chocolate for a deeper chocolate hit while keeping the base lean.
ABy Annebala
Servings
2
1 cup Rolled oats
1 cup Skyr or plain non-fat Greek yogurt
2 tbsp Unsweetened cocoa powder
30 g Dark chocolate (85%+ cocoa), finely chopped
0.5 cup Milk (skimmed or semi-skimmed)
1.5 tbsp Maple syrup or honey
0.5 tsp Vanilla extract
1 pinch Fine sea salt
Fresh raspberries (garnish)
Calories
410 kcal
Protein
17g
Carbs
64g
Fat
11g
Fiber
9g
Sugar
26g
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Mix the Base
1. In a medium bowl or large jar, whisk together the cocoa powder, maple syrup or honey, vanilla extract, and a pinch of salt with the milk until smooth and lump-free — this blooms the cocoa and ensures even distribution of flavour.
2 tbsp Unsweetened cocoa powder,
0.5 cup Milk (skimmed or semi-skimmed),
1.5 tbsp Maple syrup or honey,
0.5 tsp Vanilla extract,
1 pinch Fine sea salt
2. Add the skyr or Greek yogurt to the cocoa mixture and stir vigorously until completely combined and creamy.
1 cup Skyr or plain non-fat Greek yogurt
3. Fold in the rolled oats and most of the finely chopped dark chocolate, reserving a small amount of chocolate for topping. Stir well to coat the oats thoroughly.
1 cup Rolled oats,
30 g Dark chocolate (85%+ cocoa), finely chopped
Chill Overnight
4. Divide the mixture evenly between two jars or airtight containers. Press down gently, seal, and refrigerate for at least 6 hours or overnight to allow the oats to fully absorb the liquid and the flavours to deepen.
Serve
5. When ready to eat, give each jar a good stir. If the oats are too thick, loosen with a splash of milk. Top with the reserved chopped dark chocolate and fresh raspberries, and serve cold.
30 g Dark chocolate (85%+ cocoa), finely chopped,
Fresh raspberries (garnish)
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