I’ve made a batch of these raspberry cacao oaty jars to set me up for the week. My Canadian is away for a few days and a little breakfast organisation helps keep me on track for the week ahead. These jars are deliciously easy to make ahead of time. By adding the liquid the night before to each individual jar, I help keep Thursday and Fridays jar from becoming over absorbed mush. However, below I have given you the recipe for five serves. I adore the way the raspberries leak their vibrant hue, though only a little. When raspberries are not in season, I replace them strawberries or boysenberries; even frozen blueberries.
I won’t pretend these are wholesome and healthy, they do taste like dessert for breakfast for all. But with good quality local ingredients, these portable breakfasts are delicious compared to store bought alternatives. For these jars, I bought Little Island Coconut Milk. A rad little ethical company that sources their coconuts from plantations and processors in Sri Lanka, Samoa and Fiji. Sri Lanka’s King Coconuts are sweet and well rounded while the Pacific coconuts are a little more savoury and creamy. The blend of all three gives the unique flavour that sets Little Island apart from all others. Little Island also make beautiful ice creams with so many beautiful flavours to explore.
Ingredients
- 1 cup rolled oats - I use Harraways Organic
- 1 cup raspberries
- 2 tbsp maple syrup
- 2 cup coconut milk
- 1/2 cup cacao nibs
Instructions
In a large bowl, mix together the rolled oats, coconut milk, raspberries and maple syrup. You want to keep the raspberries in tact, so please don't stir too vigourously. Separate in to five individual jars.
Leave in the fridge for at least 6 hours, but overnight is best. In the morning, loosen with a little coconut milk and then top with a handful of cacao nibs. Sprinkle with the freeze dried raspberry powder and tuck in to dessert for breakfast.
