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Hi there! I'm Katherine, and Beloved Kitchen is where I share healthy gluten free and vegetarian recipes, as well as the stories and travels that intersect my life. I hope you enjoy your time here!
-xo KA

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Raspberry cocoa overnight oat pots {vegan & gluten free}

Raspberry cocoa overnight oat pots {vegan & gluten free}

Happy September, friends! Can you believe that summer is almost over already? From my side, the last couple months have been quite busy ones. We had the pleasure of attending some really beautiful weddings in Italy and France, which gave us the opportunity to see parts of both countries that were new to us, despite having spent lots of time in both Italy and France already. A big highlight for us was exploring the surroundings of Bordeaux - in particular seeing the picturesque wineries of Saint Emilion and the tallest sand dunes in Europe in the Arcachon Bay on the Atlantic coast. Besides our travels in continental Europe, I also concluded my German lessons (for the time being) and started a new job in mid July in the sustainability sector. After being off work for the better part of seven months, it has been quite an adjustment - in the best of ways!

Raspberry cocoa overnight oat pots {vegan & gluten free} | Beloved Kitchen
Raspberry cocoa overnight oat pots {vegan & gluten free} | Beloved Kitchen

Now that I’m working full time again, I’ve been investing a bit of time in getting organised in terms of meal planning for the week - especially since all shops are closed on Sundays in Switzerland (quite the opposite of London!) We’ve gone back to doing a weekly meal plan, grocery shopping once a week (usually online) and doing some prep on the weekend. As you’ve probably heard me say before, I think all of this is really key in order to make healthy food choices throughout the week and to avoid spending too much time in the kitchen after work.

Raspberry cocoa overnight oat pots {vegan & gluten free} | Beloved Kitchen
Raspberry cocoa overnight oat pots {vegan & gluten free} | Beloved Kitchen
Raspberry cocoa overnight oat pots {vegan & gluten free} | Beloved Kitchen

One of the little rituals I’ve kept from my time in London is to have breakfast and coffee at my desk when I get to the office in the morning (something which I think is a bit more common in the UK than here in Switzerland). Since I’m not a morning person, I normally prepare breakfast the evening before - I’ll often make healthy cookies, gluten free breads, chia puddings or overnight oats, like these little raspberry cocoa overnight oat pots. A former colleague of mine gave me the inspiration for these overnight oat pots after she spotted something similar at one of my favourite health food shops in London. This version, made with gluten free oats, cocoa powder, almond milk and fresh raspberries, will definitely help you kick off the week on the right foot. I hope you enjoy them as much as I do!

-xo KA

Raspberry cocoa overnight oat pots {vegan & gluten free} | Beloved Kitchen

Raspberry cocoa overnight oat pots {vegan & gluten free}

These little raspberry cocoa overnight oat pots are an easy breakfast option which can be prepared the night before. I have included my favourite toppings in the ingredients below, but feel free to play around with whatever you have in the house. Anything that adds a little bit of crunch will work nicely.

Ingredients:

For the overnight oat pots:

  • 1 cup | 90 g gluten free oats

  • 1 pinch fine salt (I like pink Himalayan salt)

  • 1 tbsp cocoa powder

  • 1-2 tbsp pure maple syrup

  • 1.5 cups | 375 mL almond milk

  • 1 cup | 125 g raspberries, mashed with a fork

Topping suggestions:

  • 1 tbsp sprouted buckwheat

  • 1 tbsp puffed quinoa

  • 1 tbsp cocoa nibs

  • 1 tbsp large flake coconut

Method:

In a medium bowl, add the oats, salt, cocoa powder, maple syrup and almond milk, mixing to combine. Let the mixture soak for 10-15 minutes.

Divide the mashed raspberries between 2 to 4 small pots, covering the bottom of each pot with the mashed raspberries. Add the oat mixture over top of the mashed raspberries, close the pots and place in the fridge to chill over night (or for a few hours). Before serving, top each pot with buckwheat, quinoa, cocoa nibs and coconut (or whatever toppings you desire).

Makes 2-4 servings (depending on the size of the pots you use).

Crispy quinoa and egg salad {gluten free}

Crispy quinoa and egg salad {gluten free}