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Jar of Dark Chocolate Hazelnut Raspberry Overnight Oats with scattered raspberries

Dark Chocolate Hazelnut Raspberry Overnight Oats

Summer Yule
Celebrate Whole Grains Month with this satisfying recipe that is a great way to enjoy the last of summer's fresh raspberries. You won't be able to resist the chocolate hazelnut flavor here!
5 from 2 votes
Prep Time 10 mins
Total Time 10 mins
Course Breakfast
Cuisine American
Servings 1
Calories 555 kcal


  • 5.3 ounces Greek yogurt, non-fat (150 grams; plain, unsweetened)
  • 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!


This is a level 2 recipe (transition or weight maintenance). Kick this recipe down to level 1 by cutting the amount of hazelnuts in half. Another way to lighten this one up is to substitute skim milk for the 2%.
On the other hand, you can add more energy density to this recipe by using whole milk and whole milk yogurt. You may use a sweetened vanilla yogurt instead of the plain yogurt here if you prefer things sweeter, but that will add additional calories and some added sugar. Fresh raspberries spoil quickly, so don’t let this sit around in your fridge for more than a day or two!
I garnished the jar with more cacao nibs in the photos, but this is completely optional.


Calories: 555kcal
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