I love oats, especially during the middle of the week, because I’m too exhausted to cook. These are so easy to make and the prep time is minimal.
I have a lot of overnight oat recipes as well! Check out my Brownie Batter Oats or Pumpkin Cheesecake Oats.
You can also see my 10 Christmas Oat Recipes to Cozy Up With.
This recipe is rich, chocolatey, and feels like dessert for breakfast — but it’s wholesome and comforting at the same time.
This dark chocolate raspberry version IS rich without being heavy, chocolatey without being overwhelming, and those fresh raspberries cut through the bitterness of the chocolate.
It feels indulgent, but still wholesome enough!
Let’s get to it!
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Tips to Make it Even Better!
Use Dutch-processed cocoa powder for a richer chocolate flavor.
Mash a few raspberries into the oats before chilling if you want a stronger berry taste throughout.
Add a tablespoon of nut butter for extra creaminess and staying power.
If the oats feel too thick in the morning, stir in a splash of milk to loosen them up.
A wide-mouth mason jar makes mixing and eating much easier, something like this works really well.
Using good-quality dark chocolate makes a big difference in flavor and texture.
Chocolate Raspberry Overnight Oats
Course: Dessert, BreakfastDifficulty: Easy2
10
minutesIngredients
1/2 cup rolled oats
2 tablespoons chia seeds
1 tablespoon unsweetened cocoa powder
1 to 2 tablespoons maple syrup or honey
3/4 cup milk of choice
1/4 teaspoon vanilla extract
Pinch of salt
1/4 cup fresh raspberries
1 to 2 tablespoons dark chocolate shavings or chips
Directions
- Add the oats, chia seeds, cocoa powder, sweetener, milk, vanilla, and salt to a jar or bowl, then stir really well until everything is evenly combined and no dry cocoa pockets remain at the bottom.
- Let the mixture sit for about 5 minutes, then stir again to help the chia seeds distribute properly, cover the jar, and refrigerate for at least 4 hours or overnight until thick, creamy, and spoonable.
- In the morning or just before eating, top the oats with fresh raspberries and dark chocolate shavings, pressing them gently into the surface so the chocolate softens slightly against the cold oats.
- I personally love these when I’m craving something chocolatey
Substitutions and Add-Ins:
Swap raspberries for strawberries or cherries for a different fruit twist.
Use almond milk, oat milk, or dairy milk depending on preference.
Replace maple syrup with date syrup or a sugar-free sweetener if needed.
Add Greek yogurt or coconut yogurt for a thicker, more dessert-like texture.
Stir in espresso powder for a subtle mocha version.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
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