Chocolate Chia Pudding with Overnight Oats

Prepare two bowls: In the first bowl, mix the rolled oats with 70 ml milk and the mashed banana. In the second bowl, stir the remaining milk (50 ml) with the chia seeds and baking cocoa.

Now layer into a tall glass (approx. 200 ml) first the oat mixture, then half of the raspberries, and on top the chocolate chia pudding. Garnish with the remaining raspberries.

Cover the glass and place it in the refrigerator overnight (for at least 8 hours) so that the chia seeds and rolled oats can swell.