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