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Blackforest Overnight Oats

This recipe started out as a breakfast dish but would also make a healthy and delicious dessert.

Dark chocolate and sweet cherries go so well together, I wanted to created a recipe where I could enjoy those flavours without the high sugar and saturated fat content of a black forest gateau. I also wanted it to be suitable on a vegan/plant based diet.

I used both porridge oats and teff grain in this recipe. Teff is a grain that is growing in popularity due to its impressive nutritional profile and easy digestibility.

Teff is high in protein, fibre and iron. It contains more iron than both chia seeds and buckwheat, as well as having low levels of phytic acid which aid in the absorption of iron. Teff also boasts high levels of calcium, vitamin C and B vitamins.

Servings: 2

Prep: Overnight soaking

Cook: 10 mins


- 80-90g of porridge oats

- 80-90 of brown teff grain

- 1-2 Tbsp o milled flaxseeds

- 1 handful of frozen sweet cherries

- 250-300ml of non-dairy milk or water

- 60-70ml of evaporated coconut milk

- 1 tsp of vanilla bean or extract

- 2-3 squares of dark chocolate plus extra grated (optional topping)


1. Mix the oats, flaxseed and vanilla with your choice of milk and leave in the fridge overnight. Mix the teff grain with water and also soak overnight.

2. Gently heat the teff in a saucepan with a dash of non-dairy milk, after 5 mins add the frozen cherries and dark chocolate. Then simmer for 2-3 mins until the cherries are warm and chocolate is melted.

3. This recipe can be served hot or cold. If you choose to serve it warm, heat oats in a separate saucepan. If you wish to serve it cold, leave teff to cool and use soaked oats without heating.

4. Layer the teff and oats into a sundae dish or jam jar. Topped with whipped evaporated coconut milk, grated dark chocolate and a cherry. Once topped with cream serve immediately, otherwise keep refrigerated and consume within 24 hours.

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