Chocolate-Raspberry Truffle Oats

Chocolate-Raspberry Truffle Oats
(Or “Raspberry Cream Oats” if no chocolate)

1/3c raw oats (40g)
1 cup frozen raspberries (100g)
salt (I used very scant 1/4 tsp)
about 1 cup water (260g)
1-2T creamer (I used 15g Silk)
optional: chocolate (We’ll get to that later)
1 packet stevia or splenda sweetener

Procedure: The night before, I microwave the oats, salt, and water in a large pyrex measuring cup for 3 minutes (2 minutes if using quick oats). Then I leave it in the microwave for 5 more minutes before transferring—uncovered—to the fridge. Next day, I add the other ingredients (as well as 1 1/2 T more water), stir, and microwave again until the raspberries melt into the oats.