Raspberry Swirl Canna-Overnight Oats with Dark Chocolate Shavings
Recipe Info
Prep time: 15 minutes
Rest time: 6 hours (overnight)
Servings: 2
Difficulty: Easy
Terpene Pairing
Myrcene: This earthy, musky terpene is often found in ripe berries and balsamic notes. It complements the deep, slightly bitter profile of the dark chocolate shavings and enhances the sweetness of the raspberry coulis.
Dosage Information
Estimated 10mg THC per serving based on 1 teaspoon of 20mg/tsp infused coconut oil per jar. Adjust according to your specific infusion potency and personal preference.
Ingredients List
1 cup rolled oats (old fashioned)
1 cup unsweetened almond milk or oat milk
1/2 cup Greek yogurt or coconut yogurt
1 tablespoon chia seeds
1 tablespoon maple syrup
1/2 teaspoon vanilla bean paste
2 teaspoons infused cannabis coconut oil, melted
1/2 cup fresh raspberries
1 tablespoon lemon juice
2 tablespoons high-quality dark chocolate (70% cacao or higher), shaved
Fresh raspberries and mint for garnish
Decarboxylation Instructions
Preheat oven to 240 degrees F. Break cannabis flower into small pieces and spread on a parchment-lined baking sheet. Bake for 30 to 40 minutes. Allow to cool completely before starting the oil infusion.
Infusion Instructions
Combine 1/2 cup organic refined coconut oil and the decarboxylated cannabis in a small double boiler. Heat on low, maintaining a temperature of 160-180 degrees F for 2 to 3 hours. Strain through a fine-mesh sieve lined with cheesecloth. Store in a cool, dark place.
Preparation Instructions
In a medium mixing bowl, combine the rolled oats, milk, yogurt, chia seeds, maple syrup, and vanilla bean paste. Whisk in the melted infused coconut oil until fully incorporated into the liquid base.
In a separate small bowl, mash the fresh raspberries with the lemon juice using a fork until it reaches a jam-like consistency.
In two glass mason jars, layer half of the oat mixture, followed by a layer of the raspberry mash. Repeat the layers or use a butter knife to gently swirl the raspberry mixture into the oats.
Seal the jars and refrigerate for at least 6 hours, or ideally overnight.
Before serving, use a vegetable peeler or sharp knife to create thin shavings from the dark chocolate bar.
Top each jar with the dark chocolate shavings, fresh raspberries, and a sprig of mint.
Chef Tips
For the smoothest texture, ensure the infused coconut oil is fully liquid when whisking into the oat base; if the milk is too cold, the oil may clump. Tempering the milk to room temperature before mixing helps maintain a uniform emulsion of the infused fats.
Consume Responsibly
Start Low, Go Slow