Gluten free, healthy, easy to make, and dessert level decadent – but for breakfast! These chocolate and raspberry quinoa overnight oats are also incredibly delicious.
2/3 C rolled oats
1 C cooked quinoa
1 C cashew milk (or milk of your choice)
4 T maple syrup (divided)
2 c frozen raspberries
2 T water
1/2 C chocolate chips (Enjoy life makes a great vegan option)
fresh raspberries for garnish (optional)
In a medium sized bowl mix the oats, quinoa, milk, 2 tablespoons of maple syrup, and a pinch of kosher salt. Cover and refrigerate overnight.
In a small sauce pan combine the raspberries, water, remaining maple syrup, and a pinch of kosher salt. Bring to a boil and let cook, stirring occasionally, for five minutes or until berries are completely broken down and the jam has thickened slightly. Let cool, cover, and refrigerate overnight.
In the morning stir up your oats and zap in the microwave if you prefer them warm. Then swirl in a couple tablespoons of your quick raspberry jam and sprinkle with a tablespoon or two of chocolate chips. Garnish with fresh raspberries.
This is a great recipe to make when you have leftover quinoa hanging out in the fridge. But you can always skip it and instead sub in more rolled oats – I’d go with just shy of 1 cup in that case (depending on how thick you like your oats).
You can also skip the whole raspberry step if you’d like and just use your favorite raspberry jam. I like making my own because then I can control the amount of sugar and what type.
Keywords: quinoa overnight oats, healthy breakfast, decadent healthy breakfast, easy healthy breakfast