Matcha, Raspberries and Chocolate Overnight Oats
I love having this recipe ready in my fridge! This matcha oatmeal is perfect for both a quick breakfast and a decadent afternoon snack. The combination of matcha, slightly tart raspberries, and chocolate is absolutely delicious.
The thin layer of crunchy chocolate on top makes all the difference! You break it with a spoon to get to the creamy oatmeal and raspberries just underneath. It’s easy to make, just the right amount of indulgent, and, best of all, so convenient to have on hand.
- Servings: 2
- Preparation time: 10 minutes
- Refrigeration: 6 hours
Frequently asked questions
I recommend letting it sit for at least six hours. The easiest option, though, is to prepare it the day before and leave it in the fridge overnight.
Yes! Let them thaw before mashing them, and drain off any excess liquid if necessary. They’ll be perfect for the raspberry filling!
Yes! This is a great recipe to make ahead of time. Just double or triple the quantities!
Yes, strawberries and blueberries also pair well with matcha and chocolate.
Depending on your preference, you can use dark or semisweet chocolate. Dark chocolate pairs especially well with the slightly tart flavor of raspberries and the taste of matcha.
Ingredients
- 1 cup (120 g) of Iced Matcha Latte Protein Overnight Oats
- 1 1/2 cups (375 ml) Oatbox oat drink
- 1 teaspoon (5 ml) vanilla
- A pinch of salt
- 1 cup (135 g) fresh raspberries
- 1 tablespoon (15 ml) of chia seeds
- 1 tablespoon (15 ml) maple syrup
- 1/2 cup (90 g) chocolate chips
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Preparation
- In a large bowl, combine the chilled rolled oats, oat milk, vanilla and salt. Leave to stand in the fridge for at least 6 hours or overnight.
- Place the raspberries in a shallow bowl and mash them with a fork. Add the chia seeds and maple syrup and stir.
- Divide the oatmeal between two jars or bowls and store in the fridge. Add some raspberry jam on top.
- Melt the chocolate chips in the microwave for one minute, or until melted. Pour the melted chocolate over the raspberry jam and spread gently. Refrigerate the oatmeal jars for about 10 minutes to allow the chocolate to set.
