Celebrate Whole Grains Month with a breakfast of dark chocolate hazelnut raspberry overnight oats. If you are a fan of Nutella, try this recipe to get all of your favorite flavors without the added sugar. This satisfying meal is a great way to enjoy the last of summer’s fresh raspberries. The Greek yogurt provides enough protein to carry you through until lunch.
I’m sad that berry season is coming to an end. My sadness might have something to do with my current obsession with the flavor combination of raspberries, cocoa, and hazelnuts. I suppose I need to enjoy these seasonal and fiber-packed fruits while I can.
These overnight oats are not extremely sweet, but I find them to be very filling. Dark cocoa powder tends to be a bit bitter, and the mashed banana serves to temper the bitterness. I recommend not skipping the banana in this recipe unless your taste buds are very different than mine.
You may remember chocolate being mentioned as one of the most addictive foods in a previous article. I noticed that I am less likely to overeat chocolate items when they do not contain added sugar. Without the sugar, I find chocolate to be a far more satisfying addition to my food, and still delicious.
It may taste like dessert, but you are getting whole grains here
September is Whole Grains Month, and oatmeal is one of the most convenient whole grains around. Did you know that pretty much all of the forms of oatmeal sold count as a whole grain? The rolled oats here were flattened for faster cooking; the grain itself was left intact.
This recipe is perfect if you tried the back to school breakfast cookies and are looking for more ideas for cacao nibs. These dark chocolate hazelnut raspberry overnight oats contain double chocolate flavor from the cacao nibs plus cocoa powder. I have another recipe featuring this fabulous flavor combo in the works as well, so stay tuned.
You can purchase cacao nibs in health food stores, or you can get them from online retailers if you cannot find them locally. They are a really fun ingredient to experiment with, so I recommend treating yourself to a bag. They work well in a variety of recipes that call for chocolate chips.
And now for the disclaimer…
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The calorie information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be wildly inaccurate, so please don’t sweat the numbers too much.
For more information on how the three recipe levels may help with a weight management goal, refer to this post. Let’s get cooking!
Dark Chocolate Hazelnut Raspberry Overnight Oats
- 5.3 ounces Greek yogurt, non-fat (150 grams; plain, unsweetened)
- ⅓ cup rolled oatmeal, dry
- ¼ cup milk, 2%
- 2 teaspoons dark cocoa powder
- ½ banana, mashed
- 2 teaspoons cacao nibs
- ¼ cup chopped hazelnuts
- 1 cup fresh raspberries
- Combine yogurt, milk, and cocoa powder thoroughly in a bowl. Add oats and cacao nibs and mix well.
- Put half of the oat mixture into the bottom of a wide mouth pint canning jar.
- Layer half of the raspberries on top of the oats in the jar.
- Add the rest of the oat mixture to the jar, followed by the rest of the raspberries.
- Top with the chopped hazelnuts.
- Put the lid on the jar and refrigerate overnight. Enjoy them in the morning!
Do you find chocolate that has not been sweetened to be more satisfying than chocolate with added sugar? I would love to hear about your experience.
Also, don’t forget to leave a rating if you try this recipe for chocolate hazelnut raspberry overnight oats out. I also enjoy hearing about any recipe modifications that you make. What worked and what didn’t?