These indulgent chocolate raspberry overnight oats are the perfect breakfast to start the day! The raspberries add some freshness to the rich and intense chocolate oats. You can prepare them the night before to save some time in the morning. You may also like these incredible tiramisu overnight oats.
Why you'll love this recipe
- This simple method allows you to make oatmeal without cooking the oats. All you need to do is soak them in milk and let them sit in the fridge overnight. They'll be ready to eat in the morning.
- These chocolate overnight oats make a healthy breakfast that is incredibly delicious and far from boring.
- It's high in fiber and protein to help you stay full until lunchtime and prevents blood sugar levels from spiking. You can add some protein powder to increase the protein content of this recipe.
- This easy recipe can be made the night before for a quick breakfast that can be eaten on the go.
- You can eat your overnight oats cold or reheat them in the microwave in the morning.
Key ingredients and substitutions
Rolled oats are the best choice to make overnight oats. Avoid quick oats that are thinner than rolled oats (to cook more quickly) and often used for instant microwave porridge. These are not the best for overnight oats, as they might get too soggy. Choose gluten-free rolled oats to meet your dietary restrictions if necessary.
Chia seeds make this overnight oats recipe thick and creamy. You can replace them with flax seeds or leave them out completely.
Cacao powder provides an intense chocolatey flavor. We like Dutch-processed unsweetened cocoa powder which is slightly less bitter.
Maple syrup adds a sweet touch. You can replace it with agave syrup, date syrup or any other liquid sweetener. But it is totally optional.
Use your favorite plant-based drink. For an even richer chocolate flavor, we recommend hazelnut milk. Unsweetened almond milk and soy milk work great, too.
- Mash some raspberries into the overnight oats to make them taste both like chocolate and raspberries.
- Use frozen raspberries if you need to. You can mix frozen raspberries with the oats, milk and other ingredients. They will thaw in the fridge while they sit overnight.
- Make several jars of overnight oats ahead of time. These chocolate raspberry overnight oats can be meal-prepped up to 3 days in advance.
- Make them in a sealable container to eat your breakfast on the go. If you don't have time to sit down and eat breakfast in the morning, take it with you. A Mason jar or a Weck jar is a great airtight container to use for overnight oats.
You can find all your questions answered in this full guide on overnight oats. We share the best oat to milk ratio, how to make overnight oats without chia seeds, how to make overnight oats with water, how long overnight oats last in the fridge, and so much more!
Stepy-by-step with pictures
Combine the ingredients in a jar or bowl. Start by adding the oats, chia seeds, cocoa powder and protein powder (if using) to the sealable container of your choice. Then, add in the raspberries, plant-based milk and maple syrup. Lightly mash the raspberries with a fork and combine. Close with a lid (or cover with plastic film) and place in the fridge to set.
The next morning (or after at least 4 hours), stir in some plant-based yogurt to make your raspberry overnight oats extra creamy. If it's not chocolatey enough, add in some more cocoa powder. Enjoy with the toppings of your choice (see tips below).
Overnight oats toppings
- Fresh raspberries and other berries: cherries, strawberries, blueberries, blackberries or even red currants add some acidity that pairs extremely well with the deep chocolate flavor of the oats.
- Granola or roasted nuts add some crunch and to give these overnight oats more bite.
- Nut butter tastes increbily great as well.
- Cacao nibs, dark chocolate chips and chocolate chunks make these oats really indulgent.
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Chocolate Raspberry Overnight Oats
- ½ cup rolled oats gluten-free
- 1 tablespoon chia seeds
- 2-3 teaspoons cocoa powder
- 1 tablespoon vegan protein powder optional
- ¼ cup raspberries fresh or frozen
- ½ cup plant-based milk
- 1 teaspoon maple syrup
- 2-3 tablespoons plant-based yogurt
- In a small bowl or Mason jar, mix the gluten-free oats with the chia seeds and cocoa powder.
- Add the maple syrup, raspberries and plant-based milk. Mix with a fork until the raspberries are lightly mashed and everything is well combined. Close with a lid or cover with plastic film. Store in the fridge overnight.
- The next morning, stir in some plant-based yogurt. Eat as is or top with more yogurt and raspberries.
- Choose rolled oats rather than thick steel-cut oats. Avoid instant oats as they might make the mixture soggy.
- You can mix in frozen raspberries. They will thaw while the overnights oats sit in the fridge.
- We recommend hazelnut milk for an even richer chocolate flavor. Unsweetened almond milk and soy milk work great, too.
- You can store the overnight oats in the fridge for up to 3 days. Only add yogurt and toppings right before serving.
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