Chocolate Raspberry Overnight Oats

The raspberry and chocolate overnight oats are served cold and work great for a grab-and-go breakfast for busy mornings.  They’re vegan, dairy-free, and gluten-free.  

The recipe is based on my raspberry overnight oats recipe, which calls for thawing and mashing the raspberries to make every bite of oatmeal taste like raspberries.  

For this recipe with chocolate, we use fresh or frozen raspberries.  For frozen, let them thaw overnight on top of the oats.  After they’ve thawed, stir them into the chocolate oats for every bite to taste like raspberry chocolate. For fresh raspberries, add them to the top before enjoying or the night before.

If you enjoy chocolate overnight oats, try my vegan chocolate peanut butter version.  For more oatmeal with frozen fruit, try mango overnight oats, vegan strawberry overnight oats, or mixed berry cheesecake overnight oats.

Recipe features

• It only takes 5 minutes to meal prep and is easy to put together!
• Kid-friendly!
• Great make-ahead breakfast!
• Dairy-free and gluten-free!
• It uses frozen fruit so you can have them year-round!

Ingredients

The chocolate raspberry overnight oatmeal recipe uses simple ingredients for an easy sweet chocolatey breakfast.  Please see the recipe card below for a full list of ingredients and exact measurements.

Rolled oats - They are the basis for my easy overnight oat recipes.  I like to stick to old-fashioned oats for the best texture.  The whole grains soak up the liquid to become soft and creamy.  If you need gluten-free, use certified gluten-free oats.  Rolled oats cannot be substituted with steel-cut oats since they take longer to break down.  Quick-cooking oats break down much quicker and may become mushy.

Dairy-free milk - Any non-dairy milk will work.  Try it with unsweetened almond, oat, soy, or cashew milk.  Some are creamier than others, use your favorite.  I prefer a 1:1 ratio of milk to oats, but if you like your oats a bit thinner, then add a splash more.

Ground flaxseeds - Ground flaxseeds can be substituted with ground chia seeds or whole chia seeds. For more recipes with flaxseeds try flaxseed pudding with banana and strawberries.  Just a personal preference, but if I use chia seeds in overnight oats, I prefer to use only 2 teaspoons of chia seeds. For a chia seed breakfast try oat milk chia pudding.

Unsweetened cocoa powder - The recipe calls for unsweetened cocoa powder to add the chocolatey flavor to these dairy-free chocolate raspberry overnight oats.  I opt for Dutch-processed based on personal preference, but if you prefer the flavor of regular cocoa powder then use it.

Maple syrup - Pure maple syrup can be substituted with your sweetener of choice.  Adjust to suit your preference for sweetness.

Almond butter - This can be left out for a nut-free version.  

Raspberries - Frozen raspberries, can thaw overnight on top of the chocolate-flavored oats.  Instead of frozen you can always add fresh raspberries the morning of.  Once thawed, frozen berries add moisture to the oatmeal, if you use fresh berries the oats may be thicker.  If it’s too thick to your liking add a splash of milk to thin it out or add an additional tablespoon of milk when mixing the oats. 

If I’m using frozen raspberries, I use about ⅓ cup since most of the time they’re in pieces and fill the cup up.  Also, my frozen raspberries were more tart than my fresh. If I’m using fresh raspberries I would use about ½ cup. For leftover raspberries, try vegan raspberry muffins with chocolate chips.

Tips

• I prefer the consistency of a 1 to 1 ratio of oats to milk and I use ground flax seeds to soak up some of the milk.  The thawed frozen raspberries also add liquid to the oatmeal.  If you use fresh raspberries the oats will be thicker. 
• If you prefer a thinner consistency for your overnight oats then add a splash of milk.
• If you prefer your oats to be less sweet, try using just 2 teaspoons of maple syrup.
• The recipe is for just one serving, but it can easily be doubled or tripled.

How to make chocolate raspberry overnight oats

In a jar or container with a lid mix together the rolled oats, dairy-free milk, ground flaxseeds, cocoa powder, maple syrup, and almond butter.

Then add the frozen raspberries on top of the oats. Fresh raspberries can be added the night before or the morning of.

Let them soak for at least 3 hours for the oats to soften and the raspberries to thaw.

When ready to enjoy, stir the thawed berries into the oatmeal.

Serving suggestions

Pair the dairy-free overnight oats with a piece of fruit for a grab-and-go breakfast.  Enjoy the raspberry chocolate oats with your favorite toppings or enjoy it as is.

Topping ideas

Chocolate chips - Vegan chocolate chips can be added while making the oats or right before enjoying.

Plant-based granola - Add for a crunch before enjoying the oatmeal.

Fresh raspberries - Add fresh fruit right before enjoying or the night before.

Sliced almonds - Add right before enjoying for a crunch.

Frequently asked questions

Storage

Overnight oats without fruit will last around 5 days in the refrigerator in airtight containers.  Now for these raspberry chocolate overnight oats with fruit, I prefer to consume them within 2-3 days of preparation.  To get around this you can always add the fresh raspberries the morning you plan on consuming it.  If you’re using frozen berries add them the night before you plan on enjoying them. 

The recipe is for one serving, but multiple portions can be made at one time.  Store multiple servings in individual containers for a grab-and-go portion or add multiple servings to one large container and then scoop out the serving needed.  

Related recipes

• Mango overnight oats
• Blueberry cheesecake overnight oats with yogurt and cashew butter
• Frozen fruit overnight oats
• Chia pudding with oat milk
• Overnight oats without milk

As always, I hope you enjoy this raspberry chocolate overnight oats recipe that is perfect for meal prepping for the next day! If you like this healthy breakfast recipe, feel free to rate it and leave a comment.