INGREDIENTS
6
large Raspberries (plus more for topping)
1/2 cup
Rolled Oats ((gluten-free or regular; do not use Instant Oats))
1/4 cup
Mini Chocolate Chips (regular or dairy-free)
1/2 cup
French Vanilla Creamer (I use So Delicious Coconutmilk French Vanilla Creamer)
1/4 cup
prepared Coffee ((NOTE: if using dairy chocolate chips, the coffee must be cool))
Optional: 1/4 cup chocolate syrup, 1 teaspoon hemp hulls
1 cup
(or larger) jar with lid