This is a combination of the ever-popular overnight oats and a classic fruit cobbler, but with more of a focus on the fruit and without all the baking! These make-ahead masterpieces are not only good for breakfast on the go but also as a nutrient-packed snack or dessert. Switch up the raspberries with any seasonal fruit of choice.
2 1/2 oz pitted Deglet Noor dates, roughly chopped
Preheat oven to 375°F and line a baking sheet with parchment paper. On baking sheet, place hazelnuts and oats and bake for 12 minutes, or until oats are lightly toasted and hazelnuts are fragrant. Remove from oven and set aside. (NOTE: You can skip this step by purchasing toasted hazelnuts and using plain granola.)
Meanwhile, in a large bowl, whisk together milk, chia seeds, cocoa powder, maple syrup and vanilla, about 2 minutes. Set aside until thick and pudding-like, about 10 minutes.
In 6 8-oz Mason jars, layer chocolate-chia seed mixture, oats, hazelnuts, raspberries and dates. Refrigerate until ready to serve. Cobblers will keep up to 3 days in fridge. TIP: Make a double batch for easy grab-and-go breakfasts and afternoon snack attacks.
If you’re lucky enough to grow fresh berries in your backyard, this super-simple recipe is sure to become your go-to summer dessert! Sprinkle with additional lemon zest and serve with a generous dollop of yogurt and a drizzle of sweet honey.