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Chocolate Raspberry Oatmeal Chia Pudding Recipe

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4.3 from 8 reviews

A healthy and delicious no-cook dessert or breakfast option combining creamy chocolate oatmeal and fruity raspberry chia pudding layered into parfaits. This recipe blends the rich flavors of cocoa and fresh raspberries with the wholesome goodness of oats and chia seeds, naturally sweetened with maple syrup or honey, perfect for a make-ahead nutritious treat.

  • Total Time: 4 hours 15 minutes
  • Yield: 4 servings

Ingredients

Chocolate Oatmeal Base

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

Raspberry Chia Pudding

  • ½ cup chia seeds
  • 2 ½ cups milk (any variety)
  • 2 tablespoons maple syrup or honey
  • 1 teaspoon pure vanilla extract
  • 1 cup raspberries

Toppings

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

Instructions

  1. Prepare Chocolate Oatmeal Base: In a medium bowl, thoroughly whisk together the rolled oats, 2 ¼ cups of milk, maple syrup or honey, unsweetened cocoa powder, and a pinch of coarse salt. Let the mixture sit for 5 minutes, then whisk again to ensure all ingredients are well combined. Cover the bowl and refrigerate for at least 4 hours to allow the oats to soften and absorb the flavors.
  2. Prepare Raspberry Chia Pudding: In another medium bowl, whisk together the chia seeds, 2 ½ cups of milk, maple syrup or honey, pure vanilla extract, and a pinch of salt. Add 1 cup of raspberries and gently mash them with the back of a fork to release their juice. Stir everything to combine well. Let it sit for 5 minutes, then whisk again to prevent clumping. Cover and refrigerate for at least 4 hours to let the chia seeds thicken the pudding.
  3. Assemble Parfaits: Once both mixtures have set and thickened, spoon the chocolate oatmeal base and raspberry chia pudding into 4 medium jars or glasses in alternating layers. Top each parfait with additional fresh raspberries and sprinkle mini dark chocolate chips on top if desired. Cover and store in the refrigerator, enjoying within 4 days for best freshness.

Notes

  • Use any type of milk you prefer, including plant-based milks like almond, oat, or soy milk for a dairy-free option.
  • Maple syrup or honey can be adjusted to your preferred sweetness or substituted with other natural sweeteners.
  • Make sure to whisk both mixtures well after the initial 5-minute rest to prevent lumps and encourage even thickening.
  • This recipe is best prepared at least 4 hours ahead or overnight for optimal texture.
  • Feel free to add nuts or seeds as additional toppings for extra crunch and nutrition.
  • For a vegan option, use maple syrup and plant-based milk exclusively.
  • Author: Monica
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast, Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://monicarecipes.com/chocolate-raspberry-oatmeal-chia-pudding-recipe/