What you need:

For the vanilla hazelnut overnight oats:

  • 90g rolled oats
  • 250ml milk of choice (we used hazelnut)
  • 7 tbsp coconut yoghurt
  • 2 tbsp chopped, roasted hazelnuts
  • 1 tbsp chia seeds
  • 1 to 2 tsp vanilla extract (to taste)
  • Maple syrup, to taste (we used 1 tsp)
For the raspberry layer:
  • One x 350g packet frozen raspberries
  • 1 tbsp maple syrup (to taste)
  • 1½ tbsp chia seeds
  • 1 tsp vanilla extract
  • Squeeze fresh lemon juice

For layering:

  • One jar of Meridian Smooth Chocolate Spread
  • Fresh berries, dark chocolate chunks to serve

Serves 4. 


  1. Make the oats by stirring together all ingredients. Place in the fridge to thicken and soften overnight, adding a splash more milk if desired.
  2. Make the raspberries. Heat the fruit in a pan until it breaks down, then whisk through the remaining ingredients, sweetening to taste if needed. Set aside to thicken slightly.
  3. Serve your parfaits with layers of oats, raspberries and Meridian Smooth Chocolate Spread. Top with fresh berries and dark chocolate. 
← Back to recipes