Dark Chocolate Overnight Oats

Excerpted from My New Roots by Sarah Britton, published by Pan Macmillan and available at leading book stores and online

Ingredients

2/3 cup / 65 g gluten-free rolled oats (or any other gluten-free rolled whole grain)

1 cup / 250 ml nut milk of your choice (we like Brazil, almond or hemp), plus more for serving, or 1 cup / 225 ml water or 1 cup / 245 g yoghurt

½ tsp freshly squeezed lemon juice (omit if using yoghurt to soak grains)

2 TBSP chia seeds

1½ TBSP raw cacao powder

2 tsp cacao nibs

1 TBSP pure maple syrup

Sliced fresh cherries

 

Method

  1. Fold the oats, milk, lemon juice and chia seeds together in a jar or bowl, cover, and refrigerate overnight.
  2. In the morning, remove the muesli from the fridge and fold in the cacao powder, nibs and maple syrup. Top with the cherries. Add more yoghurt or milk if desired. You can also let the muesli stand at room temperature for 10 minutes to warm up slightly. For a pretty presentation, layer the oat and chia mixture with the sliced cherries in a glass jar or bowl. 

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