Chokladoats med lingon och persika

Chocolate oats with lingonberry and peach

A favorite breakfast with chocolate that's easy to prepare the night before, or in the morning if you have time to let it sit in the fridge for 30 minutes. I topped the chocolate oats with homemade lingonberry jam, peach, and roasted sunflower seeds.

Ingredients 1-2 servings:
1 cup gluten-free rolled oats
1 cup unsweetened almond milk (or other you prefer)
1 tsp chia seeds
1 1/2 tsp cacao powder
2 chopped soft dates
A pinch of salt

Lingonberry jam (a small jar)
1 cup frozen lingonberries (you can use other berries if you want, for example, blueberries, raspberries or blackberries)
Around 3-4 dates (depending on how sweet you want it), or maple/agave syrup. If you think that lingonberries tastes to bitter, you can also add 1/2 grated red apple.
1 tsp chia seeds

Other toppings:
Roasted sunflower seeds

1. Add all the ingredients for the lingonberry jam in a saucepan. Add water so the lingonberries are covered.
2. Bring to a boil and then cook until the water almost is gone. Put the jam in a jar and let it cool down (if you prefer cold jam).
3. Mix oats, cacao powder, salt, chia seeds and chopped soft dates in a bowl.
4. Add almond milk, taste, and let it rest in the fridge for at least 30 minutes, or overnight if you prepare it the day before.
5. Chop the peach and toast the sunflower seeds in a dry skillet.
6. Serve the chocolate oats with the lingonberry jam, the peach and the sunflower seeds on the top.