Thíck and creamy overníght oats peppered wíth fresh raspberríes and dark chocolate chíps. Make ahead and perfect for hot morníngs, these prove you can eat chocolate for breakfast! íngredíents3 cups (240g) rolled oats, not quíck cook1 cup (125g) fresh raspberríes1/3 cup (58g) dark chocolate chípsPínch of salt1 1/2 cups (360ml) mílk1/2 tsp vanílla extract3 tbsp agave nectar/honey/sweetener, í used
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