Red velvet overnight oats with dark chocolate and a bright raspberry beet purée. Perfect for a healthy grab and go breakfast for the week.
Happy Monday, buds!
It was one of those weekends here where I felt like I blinked and missed it.
Most notably, I finally saw Aquaman (loved it!) and probably set a world record for errands run in a Saturday.
How was your weekend?
Can I interest you in a red velvet-inspired breakfast make your busy week and little less busy and lot tastier?
These Red Velvet Overnight Oats with Raspberry Beet Purée taste like the chocolate cake with simple ingredients that you mix together the night before.
Grab a mason jar and let’s mix things up.
If you’ve been following me for a while, you might have seen these Red Velvet Overnight Oats with Raspberry Beet Purée pop up on my Instagram feed circa 2018.
I shared them last year on Valentine’s Day along with simple recipe, but that one day of love just wasn’t enough for these lovely oats.
They’re thick, chocolate-y, lightly sweet, and packed with protein and texture.
I think you’ll support my decision to share the recipe on the blog so it can have a forever home here.
What You Need to Make Red Velvet Overnight Oats
Here’s what you need for the Red Velvet Overnight Oats:
- gluten-free old-fashioned rolled oats
- chia seed
- plant-based protein powder
- raw cacao powder
- pure maple syrup
- unsweetened almond milk
And for the Raspberry Beet Purée:
- Love Beets
- fresh or frozen raspberries
That’s it!
How to Make Red Velvet Overnight Oats
First, make the raspberry beet purée by adding the cooked beets and raspberries to a blender and processing until you have a smooth red purée.
Refrigerate the mixture until you’re ready for use it!
To make the red velvet velvet overnight oats, divide the Red Velvet Overnight Oat ingredients between mason jars and mix them gently with a spoon to combine.
Save the remaining raspberry beet purée to make another serving later.
Cover the jars and transfer them to the refrigerator overnight or for at least 4 hours.
Swaps & Substitutions
An easy 2-ingredient raspberry-beet purée made with roasted beets and fresh raspberries is the secret to achieving that red velvet color and flavor.
Earthy sweet beets paired with tart raspberries and raw cacao powder are the trifecta of dessert flavors here, lightly sweetened with maple syrup.
If you’re looking for a lower sugar option, you can omit the maple syrup out entirely and add extra berries, but I think it tastes best included.
The raspberry-beet purée below makes extra, so try doubling or tripling the oats recipe to make multiples for the week!
You can also enjoy the purée in smoothie bowls, yogurt parfaits, oatmeal, toast, or baking.
How to Serve Red Velvet Overnight Oats
Prep these Red Velvet Overnight Oats with Raspberry Beet Purée whenever you’re in the mood to treat yourself to cake for breakfast in the coming days.
I like to add 1-2 Tablespoons of chocolate protein powder to mine or an extra boost of protein and cocoa flavor.
For toppings, I went with fresh raspberries, chocolate grain-free granola, and chopped dark chocolate, but anything goes!
Usually I stir in a spoonful of neutral nut butter here, too, like almond or cashew.
Leftover overnight oats can be stored in the refrigerator for up to one week.
Enjoy!
More Overnight Oats
-
Purple Sweet Potato Overnight Oats
-
Peanut Butter & No-Jelly Overnight Oats
-
Apple Pie Overnight Oats
-
Strawberry Cheesecake Overnight Oats
-
Chocolate Cherry Overnight Oats
-
Key Lime Pie Overnight Oats
-
Oatmeal Raisin SunButter Overnight Oats
-
Blueberry Protein Overnight Oats
-
Maple Tahini Overnight Oats
-
Carrot Cake Overnight Oats
I Want to Hear From You
If you make this Red Velvet Overnight Oats with Raspberry Beet Purée recipe, let me know!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
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XO Lauren
Red Velvet Overnight Oats with Raspberry Beet Purée
- Total Time: 10 mins
- Yield: 2 servings
- Diet: Vegan
Description
Red velvet overnight oats with dark chocolate and a bright raspberry beet purée. Perfect for a healthy grab and go breakfast for the week.
Ingredients
Red Velvet Overnight Oats (makes 2 servings)
- 2/3 cup gluten-free old-fashioned rolled oats
- 4 tsp chia seed
- 2 TBSP plant-based protein powder
- 4 tsp raw cacao powder
- 4 tsp pure maple syrup
- 2/3 cup unsweetened almond milk
- 1/2 cup raspberry beet purée (recipe below!)
Raspberry Beet Purée (makes 4 servings)
- 1 cup Love Beets (about ~4 small beets; or sub 4 small peeled and cooked beets of choice)
- 1 cup fresh or frozen raspberries
Toppings
- fresh raspberries
- chopped dark chocolate
- your favorite granola
Instructions
- First, make the raspberry beet purée by adding the cooked beets and raspberries to a blender and processing until you have a smooth red purée. Refrigerate the mixture until you’re ready for use it!
- To make the red velvet velvet overnight oats, divide the Red Velvet Overnight Oat ingredients between mason jars and mix them gently with a spoon to combine. Save the remaining raspberry beet purée to make another serving later.
- Cover the jars and transfer them to the fridge overnight or at least 4 hours.
- In the morning, serve the oats with fresh raspberries, chopped dark chocolate, and your favorite granola.
- Leftover overnight oats can be stored in the refrigerator for up to one week.
Notes
Try doubling the overnight oat recipe to make 4 servings to use up all of the raspberry beet purée!
- Prep Time: 10 mins
- Cook Time: 0 mins
- Category: Breakfast, Overnight Oats
- Method: Hand-mix, Blender
- Cuisine: Gluten-Free, Oil-Free, Vegan
Disclosure: This post contains affiliate links, meaning I earn a commission if you use these links. I only recommend brands I love, trust, and can’t keep quiet about!
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