Chocolate Raspberry Oatmeal Chia Pudding

Get ready for my chocolate raspberry oatmeal chia pudding...

When you can't choose between chocolate overnight oats and raspberry chia pudding, have both - in a parfait!

It's the perfect make-ahead breakfast option that's nutritious but also seems like dessert.

How to make chocolate raspberry oatmeal chia pudding

Featured Ingredients

For the chocolate overnight oats:

• Oats: Rolled old-fashioned oats are the best to make overnight oats, in my opinion.
  • But feel free to try this out with steel cut or quick oats.
• Milk: Acts as the liquid to make oats into overnight oats and will add creaminess to the final product.
• Maple syrup or honey: Adds sweetness.
• Cocoa powder: I use the dark cocoa powder to make for them super rich, but regular cocoa powder works, too.
• Salt: Just a pinch will enhance the flavor of the oats (they'll be more chocolatey!).

For the raspberry chia seed pudding:

• Chia seeds: They're rich in fiber, protein and omega-3 fatty acids, and they make for a perfect pudding ingredient because they become gelatinous when soaked in liquid (think tapioca pudding-like).
• Milk: Acts as the liquid to make chia seeds into pudding and will add creaminess to the final product.
• Maple syrup or honey: For sweetness!
• Vanilla extract: A flavor-enhancer that can't be beat.
• Raspberries: Go so well with chocolate, am I right?

To assemble the parfaits:

• Raspberries: As a garnish.
• Dark chocolate chips: Also as a garnish.

Step-by-Step Instructions

To make the overnight oats:

1. In a medium bowl, thoroughly whisk together the oats, milk, maple syrup or honey, cocoa powder and a pinch of salt.
2. Set aside for 5 minutes, then whisk again.
3. Cover and refrigerate for at least 4 hours.

To make the chia seed pudding:

1. In another medium bowl, thoroughly whisk together chia seeds, milk, maple syrup or honey, vanilla extract and salt.
2. Add the raspberries and use the back of a fork to mash them. Stir to combine.
3. Set aside for 5 minutes, then whisk again. Cover and refrigerate for at least 4 hours.

To make the parfaits:

1. Prepare parfaits by laying the overnight oats and chia pudding in 4 medium jars.
2. Top with raspberries and dark chocolate chips (if using).

Recipe Substitutions and Alterations

• For the milk: For both the overnight oats and chia seed pudding, any milk will work, such as cow's, soy, almond, cashew, rice, pea, oat or coconut.
• For the sweetener: You can use alternative sweeteners to make it lower sugar, like Swerve granulated sugar. Regular granuated sugar or agave also will work.
• For the berries: Use fresh or frozen. Swap in blueberries, blackberries or strawberries instead, or use another fruit like peach or mango.

Nutrition Considerations

• To make this gluten free: Use gluten free oats (oats are naturally gluten free but are often processed in the same facility as gluten-containing products so it's best to check the label). Be sure all other packaged ingredients are gluten free.
• To make this dairy free: Use a dairy free milk option, such as soy, almond, cashew, rice, pea, oat or coconut.
• To make this vegan: Use a plant-based milk option, such as soy, almond, cashew, rice, pea, oat or coconut. Use maple syrup or another vegan sweetener (instead of honey).
• To make this nut free: This recipe does not contain nuts. Be sure all packaged ingredients are nut free.
• To make this egg free: This recipe does not contain eggs.

Storage Instructions

• The parfaits can be assembled and stored in an airtight container in the refrigerator up to 4 days.
• Garnish with fresh raspberries and dark chocolate chips just before serving.

Make-ahead breakfast recipes:

• Copycat Starbucks Egg Bites
• Breakfast Casserole with Bacon
• Lemon Ricotta Pancakes
• Chorizo and Hash Brown Egg Muffins
• Cheesy Wonton Breakfast Cups
• Healthy Pumpkin Waffles

Chocolate Raspberry Oatmeal Chia Pudding

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5 from 1 review

When you can't choose between overnight oats and chia pudding, have both! These parfaits are layered with chocolate oats and raspberry pudding and topped with more raspberries and mini chocolate chips if you're feeling extra.

• Author: Julie Andrews
• Prep Time: 10-15 min
• Cook Time: 0 min
• Total Time: 10-15 min + 4 hrs refrigeration
• Yield: Serves 4
• Category: Breakfast
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Chocolate Overnight Oats:

• 1 ½ cups old-fashioned rolled oats
• 2 ¼ cups milk*
• 3 tablespoons maple syrup or honey
• 2 tablespoons unsweetened cocoa powder
• Pinch coarse salt

Raspberry Chia Pudding:

• ½ cup chia seeds
• 2 ½ cups milk*
• 2 tablespoons maple syrup or honey
• 1 teaspoon pure vanilla extract
• 1 cup raspberries

Parfaits:

• 1 cup raspberries
• ¼ cup mini dark chocolate chips (optional)

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Instructions

1. In a medium bowl, thoroughly whisk together the oats, milk, maple syrup or honey, cocoa powder and a pinch of salt. Set aside for 5 minutes, then whisk again. Cover and refrigerate for at least 4 hours.
2. In another medium bowl, thoroughly whisk together chia seeds, milk, maple syrup or honey, vanilla extract and salt. Add the raspberries and use the back of a fork to mash them. Stir to combine. Set aside for 5 minutes, then whisk again. Cover and refrigerate for at least 4 hours.
3. Prepare parfaits by laying the overnight oats and chia pudding in 4 medium jars. Top with raspberries and mini dark chocolate chips (if using). Cover and store up to 4 days.

Notes

Substitution Tip: You can use cow's, soy, almond, coconut or rice milk (any milk). I prefer vanilla soy milk.

Nutrition

• Serving Size: ¼ of recipe
• Calories: 380
• Sugar: 25g
• Sodium: 165mg
• Fat: 13g
• Saturated Fat: 3g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 16g
• Protein: 17g
• Cholesterol: 13mg