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Blended Raspberry Oats with Chocolate Top

Blended raspberry oats are chilled until thick, then finished with a smooth chocolate top that sets into a crisp layer. This make-ahead breakfast blends oats, raspberries, and Greek yogurt for a creamy texture.
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Prep Time 5 minutes
Cook Time 1 minute
chilling 4 hours 10 minutes
Total Time 4 hours 16 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 543
Ingredients Equipment Method Notes

Ingredients
  

For the oats
  • 1 cup old-fashioned rolled oats
  • 1 cup raspberries fresh or thawed if frozen
  • 0.75 cup milk
  • 0.5 cup plain Greek yogurt
  • 2 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 1 tbsp chia seeds
  • 0.125 tsp salt
For the chocolate top
  • 0.33 cup semisweet chocolate chips
  • 1 tsp coconut oil

Equipment

  • 1 blender
  • 2 12-ounce bowls
  • 1 microwave-safe bowl

Method
 

Blend and chill the oats
  1. Add the rolled oats, raspberries, milk, Greek yogurt, maple syrup, vanilla, chia seeds, and salt to a blender and blend until smooth, about 30 to 60 seconds.
  2. Divide the mixture between two 12-ounce bowls.
  3. Cover the bowls and refrigerate for at least 4 hours or overnight, until thickened.
Make the chocolate top
  1. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second intervals, stirring each time, until smooth.
  3. Spoon the melted chocolate over the chilled oats and tilt the bowls to spread it evenly.
  4. Refrigerate for 10 to 15 minutes, until the chocolate is set.

Notes

For an even chocolate layer, tilt each bowl as soon as you spoon on the melted chocolate. Store covered in the refrigerator for up to 4 days; freezer storage is possible, though the texture may soften after thawing. Use dairy-free milk and yogurt for a dairy-free swap.