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Chocolate Raspberry Crunch Overnight Oats

Creamy chocolate overnight oats layered with raspberry yoghurt and topped with crunchy seeds and almonds.
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Prep Time 10 minutes
Cook Time 0 minutes
Servings: 2 servings
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 90 g rolled oats
  • 225 ml milk of choice
  • 1 tbsp chia seeds
  • ½ tsp cocoa powder
  • 1 tbsp maple syrup or honey optional
  • 100 g fresh raspberries
  • 120 g Greek yoghurt of choice
  • ½ tsp vanilla extract
To Top the Next Day
  • 1 tbsp pumpkin seeds
  • ½ tbsp sesame seeds
  • ½ tbsp sunflower seeds
  • 1 tbsp chopped almonds

Method
 

The Night Before
  1. In a mixing bowl, combine the rolled oats, milk, chia seeds, cocoa powder, cinnamon, and protein powder (if using). Stir well until everything is evenly mixed.
  2. Add the maple syrup or honey, if using, and stir again.
  3. In a separate bowl, mix the Greek yoghurt with the vanilla extract. Gently fold through half of the raspberries, lightly crushing some to create a ripple effect.
  4. Divide the oat mixture between two jars or containers.
  5. Spoon the raspberry yoghurt mixture over the oats and gently swirl with a spoon to create a ripple effect.
  6. Cover and refrigerate overnight.
The Next Day
  1. Just before serving, top each jar with the remaining raspberries, pumpkin seeds, sesame seeds, sunflower seeds, and chopped almonds.
  2. Enjoy straight from the fridge or allow to sit at room temperature for a few minutes before eating.

Notes

TNK’s tip
Add the seeds and almonds just before serving rather than the night before. This helps keep them crunchy and adds extra texture to your breakfast. You can also swap the raspberries for strawberries, blueberries, or mixed berries depending on what you have available.