Ingredients
1/2 cup rolled oats
1 cup milk (any kind)
1 tablespoon unsweetened cocoa powder
1–2 teaspoons sweetener (maple syrup, honey, or agave)
1/2 teaspoon vanilla extract
A pinch of salt
1/4 cup fresh raspberries
1 tablespoon dark chocolate chips or chopped dark chocolate (60-70% cacao)
Optional toppings: extra raspberries, chocolate shavings, drizzle of maple syrup, nuts, or seeds
Instructions
1. 1. Combine Dry Ingredients: In a medium saucepan, mix rolled oats, unsweetened cocoa powder, and salt.
2. 2. Add Liquids & Sweetener: Pour in milk, sweetener, and vanilla extract. Stir until cocoa powder dissolves.
3. 3. Bring to a Simmer: Place over medium heat and bring to a gentle simmer, stirring occasionally.
4. 4. Cook the Oats: Reduce heat to low and cook for 5-7 minutes, stirring frequently, until oats are creamy and tender. Add a splash of milk if too thick.
5. 5. Stir in Raspberries & Chocolate: Remove from heat. Gently fold in most of the raspberries and dark chocolate chips until chocolate melts. Reserve some for garnish.
6. 6. Serve & Garnish: Pour into a bowl and top with reserved raspberries, extra chocolate chips or shavings, and optional toppings.
7. 7. Enjoy Immediately.
Notes
For best flavor, use high-quality cocoa powder and dark chocolate with 60-70% cacao. Do not overcook oats; they will thicken as they cool. Adjust sweetness to taste. To make overnight oats, combine all ingredients (except fresh raspberries for topping) in a jar, stir, and refrigerate overnight. For storage, keep in an airtight container in the fridge for up to 4 days; reheat with a splash of milk. Frozen raspberries can be used directly—add them with the liquid ingredients.
- Prep Time: PT5M
- Cook Time: PT7M
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian, Gluten-free (if using certified GF oats)
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 18
- Sodium: 130
- Fat: 12
- Saturated Fat: 4
- Unsaturated Fat: 7
- Carbohydrates: 65
- Fiber: 12
- Protein: 12
- Cholesterol: 5