Strawberry Chocolate Overnight Oats Recipe By Tasty Food

STRAWBERRY CHOCOLATE OVERNIGHT OATS RECIPE

Steps:

• In a medium sized bowl or overnight oats jar, combine the rolled oats, almond milk, yogurt, cocoa powder, chia seeds and honey. Stir well and then fold in the strawberries. Cover with a lid and refrigerate overnight for a minimum of 12 hours before eating.
• The next day, give the no cook oatmeal a stir to combine the soft bottom layer with the chewy parts on top.
• Serve cold and garnish with extra strawberries, chocolate chips, cocoa nibs, crushed nuts, coconut flakes or your favorite oatmeal toppings.

CHOCOLATE STRAWBERRY OVERNIGHT OATS

Steps:

• Combine oats, flax, milk, cocoa powder, vanilla extract, and maple syrup in a one-pint jar (or bowl). Screw on the lid, and shake.
• Next, add strawberries and chocolate chips. Stir until mixed in.
• Put the lid back on or cover, and refrigerate overnight (or at least 3-4 hours). Enjoy!

STRAWBERRY CHOCOLATE OVERNIGHT OATS RECIPE BY TASTY

Steps:

• In a mason jar, fill with rolled oats, almond milk, Greek yogurt, cocoa powder, and maple syrup. Stir until well combined.
• Place diced strawberries on top and seal jar.
• Soak the oats overnight.
• Place in fridge until ready to eat.
• Enjoy!

STRAWBERRY AND WHITE CHOCOLATE OVERNIGHT OATS

Steps:

• Place the oats and chia seeds (optional) in a container that has a sealing lid (a mason jar works well).
• Stir the milk and honey together then pour onto the oats. Stir well to make sure all of the milk reaches all of the oats and that the honey is mixed in enough to sweeten every bite!
• Mix in or layer the sliced almonds, then add the sliced strawberries and blackberries or any other berries on top.
• Finally, sprinkle white chocolate morsels or sprinkles over the berries.
• Chill overnight. Serve in the morning!

CHOCOLATE OVERNIGHT OATS

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. If you have digital scales, place one of the jars, bowls or containers on the scales and reset to zero. Weigh 40g oats into the jar, then repeat with the second jar.
• Fill a tablespoon measure right to the top with yogurt, add it to one of the jars and repeat in the same jar (so you've added a total of 2 tbsp yogurt). Repeat with the second jar.
• Fill a teaspoon measure right to the top with cocoa powder and use a cutlery knife to swipe across the top of the spoon, knocking any excess cocoa back into its container. Tip the cocoa into one of the jars, then repeat with the second jar.
• Rinse the teaspoon measure under warm water to wash off the cocoa powder, then use it to measure a teaspoon of honey or maple syrup. Add this to one of the jars, then repeat with the second jar.
• Slowly measure 300ml milk into a jug, then pour roughly half of the milk into one jar and the rest into the second - you can estimate this rather than weighing again.
• Stir each of the jars well until the ingredients are combined and the mixture is chocolatey brown. Top each jar with a drizzle of honey and 4 raspberries, then chill overnight to enjoy for breakfast the next day.