Are you a red velvet lover? If you answered yes to that question, then these oats are for you! These oats are made with Picnik Vegan Creamer which makes these oats extra decadent and perfect for Valentine's Day breakfast! I added dark chocolate chips and freeze dried raspberry powder to mimic the slight tang associated with red velvet cake!
They are chocolatey, bright and silky smooth! If you are looking for the perfect V-Day breakfast, than this one is for you! Be sure you grab Gluten Free Oats if you are trying to avoid gluten! I've gotten the question a few times asking if "oats are naturally gluten free?". The answer is yes, however certain oats are processed in facilities where there is the potential for cross contamination, so to be safe it is best to buy gluten free oats (I always buy Bobs Red Mill).
I hope you enjoy these chocolate-y oats as much as I did after I was finished taking the photos! I can attest that they are equally as delicious cold as they are hot out of the pot!
NOTE: This is a single serving recipe!
1 cup Picnik Vegan Cream or non-dairy creamer
2 tablespoons dairy free dark chocolate chips
2 tablespoons freeze dried raspberries finely crushed
1/2 teaspoon vanilla extract
1 cup gluten free rolled oats
Coconut Yogurt, for topping (optional)
Sprinkles, for decorating (optional)
Method of preparation:
In a small sauce pot over medium heat, warm the vegan cream until just barely simmering. Add the chocolate chips, raspberry powder and vanilla - stir to combine. Once the chocolate has dissolved into the cream, add the oats and stir to combine. Lower the heat and cook for 3 to 5 minutes or until your desired oat texture is achieved.
Pour into your bowl and top with your yogurt and sprinkles.