with Strawberry Chamomile Jam and Vanilla Violet Chocolate Crackle Top
These little pots of glory will surely make your mornings something to look forward to! Overnight oats get a rich upgrade with plenty of luscious cacao, toasty hazelnut butter, bright strawberry jam, and a chocolate crackle top. The best part is that this recipe makes five servings, so you’ll have an entire workweek of breakfasts ready to be enjoyed whenever the mood strikes!
Inspired by the Raaka x NYBG collection, I used the unique combination of chocolate and florals to conjure up the Spring spirit, and paired the richness of cacao with Strawberry Chamomile Jam. If you don’t have the Vanilla Violet bar for the crackle top, use whatever dark chocolate you have (the Maple Dark Baking Chocolate works beautifully). And if you like the taste of coconut in your chocolate, use virgin oil, but here I prefer to just taste the subtle nuances of the chocolate, and suggest an expeller-pressed coconut oil that is flavour neutral.
I hope you enjoy this spirited Spring delight, and that it makes your mornings a little more magical. And use ‘mynewroots15’ for 15% off any Raaka chocolate for those living in North America. For those not in North America, Raaka is available internationally through various retailers. Contact the Raaka team and they’ll help you out!
To make: start with the jam, then assemble / layer each individual pot to your heart’s content. Feel free to adapt to suit your needs using almond / almond butter, sunflower seeds / seed butter, different jam, chocolate of choice, etc!
Double Chocolate-Hazelnut Overnight Oats
Ingredients
- 2 ½ cups / 250g rolled oats gluten free if needed
- 3 Tbsp. cacao nibs plus more for garnish
- ¼ cup cacao powder
- 6 Tbsp. chia seeds
- 2 ½ cups / 250ml plant-based milk of your choice
- ¼ cup hazelnut butter, divided
- 1 ½ Tbsp. maple syrup
- generous pinch salt
Strawberry-Chamomile Chia Jam
- See below
Violet Vanilla Chocolate Crackle Top
- See below
Directions
- Combine the oats, cacao nibs, cacao powder, and chia in a medium bowl.
- In a separate bowl combine the milk, 1 ½ tablespoons of nut butter, maple syrup, and salt. Stir until the nut butter has mostly incorporated. Pour the wet ingredients over the dry, and fold to combine.
- Divide half of the oat mixture between 5 jars. Spoon on a layer of jam, divide remaining oat mixture evenly between the jars. Add a half tablespoon of the remaining hazelnut butter to each jar, smooth out the top. Each jar should be layered: oats, jam, oats, nut butter. Place in the fridge to chill!
Notes
Strawberry-Chamomile Chia Jam
Ingredients
- 3 cups / 13 oz. / 375g fresh whole strawberries, divided
- 3 Tbsp. strong-brewed chamomile tea
- 1 Tbsp. maple syrup or raw honey
- ½ Tbsp. freshly squeezed lemon juice
- pinch sea salt
- 2 Tbsp. chia seeds
Directions
- Wash and top the strawberries. Measure 1 cup / 125g of strawberries and set aside. Add the remaining strawberries to a food processor with the tea, maple syrup, lemon juice, and salt, then blend on high until smooth.
- With the food processor running, slowly pour in chia seeds until fully incorporated. Let sit, then pulse a few more times over the course of 10 minutes (this ensures that the jam won’t clump). Transfer to a glass jar.
- While you’re waiting for the jam to gel, dice the reserved strawberries into bite-sized pieces. Fold them into the jam and it's ready to use! Store any leftovers in the fridge for up to six days.
Notes
Vanilla Violet Chocolate Crackle Top
Ingredients
- 50 g dark chocolate of choice (1 bar of Raaka's Vanilla Violet or their Maple Dark Baking Chocolate are my favourites!)
- 2 Tbsp. coconut oil see headnote
- pinch salt
- Chopped toasted hazelnuts, cacao nibs, flaky salt, edible flowers, to top
Directions
- Melt the chocolate and coconut oil together in a double boiler over medium-high heat. Once melted and combined, pour a few tablespoons of chocolate to top each jar. Sprinkle with hazelnuts, cacao nibs, and salt. Place a lid on each jar and return to the fridge to set overnight.
