Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 2 cups milk (dairy or non-dairy)
- 1 cup plain or vanilla Greek yogurt
- 2 tablespoons chia seeds
- 3-4 tablespoons maple syrup or honey (adjust to taste)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1½ cups fresh or frozen raspberries
- 3 tablespoons unsweetened cocoa powder
- Optional: ¼ cup dark chocolate chips
- Optional toppings: fresh raspberries, chocolate shavings, cocoa powder dusting, whipped cream
Instructions
- Prepare Raspberries – If using frozen raspberries, let them thaw slightly (about 15 minutes at room temperature). If using fresh, rinse them gently. Take about ½ cup of the raspberries and gently mash them with a fork to release their juice and create a beautiful pink color. Reserve the remaining whole or slightly crushed raspberries.
- Create Two Mixtures – You can make this recipe two ways: layered (more dramatic) or swirled (easier). For layered: use two separate bowls. For swirled: use one large bowl and marble the mixtures together at the end.
- Make Raspberry Mixture – In one medium bowl, combine 1 cup oats, 1 cup milk, ½ cup Greek yogurt, 1 tablespoon chia seeds, half the sweetener, ½ teaspoon vanilla extract, and a small pinch of salt. Fold in the mashed raspberries and half of the whole raspberries. The mixture should turn a beautiful pink color.
- Make Chocolate Mixture – In another medium bowl (or rinse and reuse), whisk together 1 cup oats, 1 cup milk, ½ cup Greek yogurt, 1 tablespoon chia seeds, remaining sweetener, remaining vanilla extract, cocoa powder, and a pinch of salt. Whisk vigorously to ensure cocoa powder is fully incorporated with no lumps. The mixture should be uniformly chocolate-colored.
- Layer or Swirl – For layered presentation in clear mason jars: Add a spoonful of chocolate mixture to the bottom, then raspberry mixture, alternating to create distinct layers. For swirled effect: Combine both mixtures in one large bowl and gently swirl with a spoon to create marbled pink-brown patterns.
- Add Remaining Raspberries – Distribute the remaining whole or crushed raspberries among the jars, either layering them throughout or placing on top. If using chocolate chips, fold most into the mixture and reserve some for topping.
- Portion into Containers – Divide the mixture(s) evenly among 4 mason jars or airtight containers, each holding approximately 1 to 1½ cups. Use the back of a spoon to press down gently, ensuring all oats are submerged in liquid.
- Top and Garnish – Add any reserved chocolate chips, fresh raspberries, or other toppings to the top of each jar. For best presentation, add delicate toppings right before serving rather than overnight.
- Refrigerate Overnight – Seal all containers with tight-fitting lids and place in the refrigerator. Allow them to rest for at least 6-8 hours, or overnight, so the oats fully absorb the liquid and the flavors meld beautifully.
- Stir and Serve – In the morning, give your oats a gentle stir to redistribute (or leave layered for presentation). Add any fresh toppings you like—additional raspberries, chocolate shavings, cocoa powder dusting, or whipped cream. Enjoy cold straight from the fridge.
Notes
- Raspberry Release: Mashing some raspberries is key to getting that beautiful pink color throughout. Don’t skip this step!
- Cocoa Distribution: Whisk cocoa powder thoroughly with liquids to prevent clumping and ensure consistent chocolate flavor.
- Sweetness Adjustment: Raspberries vary in tartness. Taste before refrigerating and adjust sweetener accordingly. Frozen raspberries tend to be more tart.
- Consistency Control: If too thick in the morning, stir in milk one tablespoon at a time. If too thin, add a tablespoon of oats or chia seeds.
- Berry Substitution: Strawberries, blackberries, or mixed berries also work beautifully with chocolate.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (overnight refrigeration)
- Category: Breakfast
- Method: No-Cook, Meal Prep
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 jar (approximately 1½ cups)
- Calories: 330
- Sugar: 21g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 6mg