Red Velvet Overnight Oats (Made without Red Dye)
This Red Velvet Overnight Oats recipe is a delicious and easy breakfast (or dessert) made without artificial red dye! A nutritious spin on classic red velvet cake, this creamy treat is made with natural ingredients and is so satisfying.
- Prep time
- 10 min
- Cook time
- Not listed
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup Rolled oats (Certified Gluten-free)
- 1 cup Almond milk
- 2 tsp Pure vanilla extract
- 1 tbsp. Unsweetened Dutch process cocoa powder
- 1/2 tsp Ceylon cinnamon
- 1 tbsp. Chia seeds
- 1 tbsp. White vinegar
- 3 tbsp. Maple syrup
- 1 Small beetroot (to grate for 3 tbsp. beet juice)
- 4 Strawberries sliced
- 1/4 cup Plain Greek yogurt
- 2 tbsp. Powdered sugar
- 1/4 cup Chocolate
Instructions
- 1
Gather all the ingredients together.
- 2
Remove the skin off the beetroot. Grate the beetroot using a microplane grater. Then, add the grated beetroot to a strainer and hold the strainer over a bowl. Squeeze the grated beetroot until ruby-hued beet juice runs through the strainer into the bowl. You will need 3 tbsp. of beet juice.
- 3
Put a lid on the bowl and store it in the fridge for at least 4 hours or overnight. Or, you can divide the red velvet overnight oats between glass serving bowls or mason jars, cover them, and place them in the fridge for 4 hours or overnight.
- 4
Toppings
- 5
Make a faux cream cheese frosting by mixing the plain Greek yogurt and powdered sugar. Then add a generous dollop of this Greek yogurt frosting on top of the red velvet overnight oats.
- 6
Slice the strawbberries and add some slices on top of the faux cream cheese frosting.
- 7
Melt the chocolate by placing it in a microwave-safe dish and microwave it on high for 30 seconds. Stir it well. If it hasn't melted return it to the microwave and microwave for 20 more seconds. When the chocolate is melted, drizzle it over the other toppings.