Directions
- In a saucepan, heat up the soymilk on low heat until it starts to boil.
- Remove the saucepan from heat and mix in the chocolate chips (or chopped chocolate). Mix until chocolate is melted.
- Add the instant oats and quinoa flakes and mix everything well. Then add the rest of the ingredients. Taste it to adjust the sweetness.
- Line a 9-inch cake pan with parchment paper. Pour the mixture into the pan and spread it evenly. Let it cool at room temperature, then refrigerate it for at least three hours or overnight.
- Garnish with strawberries and finely chopped almonds (or other favorite toppings) before servings. Enjoy!
