Chocolate overnight oats with summer berry compôte
- Prepare
- overnight
- Cook
- less than 10 mins
- Serve
- Serves 2–4
These chocolate-coloured oats look gorgeous with the purple summer berry compôte and can be served in bowls or jars. If serving in jars, you will need 3 x 300ml/10fl oz jars.
By Verity Genco
Ingredients
For the berry compôte
- 300g/10½oz frozen mixed summer berries
- 25ml/¾fl oz lemon juice
- 3 tbsp maple syrup or runny honey
For the chocolate overnight oats
- 160g/5¾oz rolled oats or gluten-free oats
- 2 tbsp chia seeds
- 40g/1½oz unsweetened cocoa powder
- 1 tsp vanilla bean paste or vanilla extract
- 190g/6¾oz Greek-style yoghurt or plant-based alternative
- 345ml/12fl oz full-fat milk (dairy or plant-based)
- 6 tbsp maple syrup or runny honey
- 40g/1½oz mixed seeds (such as sunflower, pumpkin or sesame), to serve (optional)
Method
For the berry compôte, place the berries, lemon juice and 25ml/¾fl oz water in a small saucepan over a medium heat. Simmer for 5–7 minutes, until the berries are soft but still hold their shape. Remove from the heat and stir in the maple syrup. Leave to cool, then chill in the fridge.
To make the oats, combine the oats, chia seeds, cocoa powder and vanilla in a large bowl. Stir in the yoghurt, milk and maple syrup. Mix well until fully combined.
Cover and chill in the fridge overnight, or for at least 6 hours, until thickened.
To serve in bowls, spoon into serving bowls and top with the compôte. Sprinkle with the mixed seeds, if using. To serve in jars, use 3 x 300ml/10fl oz jars. Layer 3–4 dessertspoons of the oat mixture with 2–3 dessertspoons of the berry compôte. Repeat and finish with the compôte. Sprinkle the seeds just before serving, if using.
Recipe tips
These keep in the fridge for up to 4 days. Add fresh fruit or seeds just before serving.
You can adjust the sweetness to taste with extra maple syrup or honey.
