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

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