Kayla’s day on a plate

CHO­CO­LATE & RASP­BERRY OVERNIGHT OATS

OK! (Australia) - - Body Special -

IN­GRE­DI­ENTS

• 60g rolled oats • 125ml low-fat milk • 50g low-fat plain yo­ghurt • 1tsp maple syrup • 1tbsp ca­cao pow­der • 2tsp chia seeds • 80g frozen rasp­ber­ries • Ca­cao nibs, to gar­nish

METHOD

1 Place the oats, milk, yo­ghurt, maple syrup ca­cao pow­der, chia seeds and most of the rasp­ber­ries into a bowl and mix un­til com­bined. 2 Pour the oat mix­ture into a bowl or pan. Cover with plas­tic wrap and place in the re­frig­er­a­tor to chill overnight. 3 To serve, stir and top oat mix­ture with re­main­ing rasp­ber­ries and ca­cao nibs.

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