Raffaello Overnight Oats
Creamy Raffaello inspired overnight oats with coconut almond layers, white chocolate skyr and crunchy flakes, a filling all day breakfast that keeps you satisfied at work while still tasting like a soft dessert in every spoonful
🍽️ Servings: 2
Oat Base
Ingredients
- 40 g rolled oats
- 5 g (1 tsp) chia seeds
- 90 g unsweetened almond milk
- 30 g coconut milk
- 40 g skyr
- 5 g (1 tsp) honey
- 10 g desiccated coconut
Instructions
- Mix rolled oats, chia seeds, and desiccated coconut thoroughly.
- Add almond milk, skyr, honey, and coconut milk.
- Stir very well until smooth and evenly combined.
- Refrigerate for about 30 minutes until thick and spoonable.
Coconut Cream
Ingredients
- 160 g skyr
- 20 g white chocolate
- 20 g coconut milk
- 5g (1 tsp) vanilla extract
Instructions
- Melt the white chocolate gently, then let it cool slightly.
- Mix skyr, white chocolate, coconut milk, and vanilla extract until smooth.
Almond Crunch
- 15 g almond flakes
- 5 g (1 tsp) coconut flakes
Mix almond flakes and coconut flakes until evenly combined.
Assembly
- Layer half of the oat base into a jar or glass.
- Add a thin layer of coconut cream and a portion of the almond coconut crunch.
- Add the remaining oat base, then finish with the remaining cream on top.
- Top with almond and coconut crunch.
- Refrigerate for at least 6 hours or overnight for the best texture.
Tips & More Info
Why combine coconut milk with skyr in the oat base?
Coconut milk softens the tang of skyr and adds a naturally creamy fat content that makes the base feel more rounded. It also helps distribute coconut flavor evenly so every spoonful tastes consistent instead of layered only on top.
How does desiccated coconut affect texture in the oats?
Desiccated coconut absorbs liquid alongside oats and chia seeds, which slightly tightens the structure while adding subtle chew. This prevents the base from feeling too smooth and gives it a more textured, almost dessert like bite.
Why cool melted white chocolate before mixing it into the cream?
If white chocolate is too warm, it can thin out the skyr and break the structure of the cream. Cooling it slightly ensures it blends smoothly, creating a stable, velvety texture instead of a loose or split mixture.
How to make it higher in protein?
Increasing skyr in both the base and cream layers raises protein naturally without affecting texture too much. You can also reduce white chocolate slightly to keep the structure intact while shifting the balance toward a more protein dense dessert.