These Chocolate Blended Oats are a delicious breakfast combining a blended choc-overnight-oat base with a tart homemade raspberry chia jam.
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This recipe was inspired by my popular Chocolate Chia Pudding, which went viral on social media. If you’re looking for more brekky ideas try that one next – 3 million views on Instagram can’t be wrong 👀 apparently we all love it when a healthy breakfast is disguised as dessert!
Instructions
Making blended oats is very simple and it should only take you about 10 minutes from start to finish. You’ll start by making the raspberry chia jam, then blending up the oats and layering the two into jars or individual containers.
Here’s a step-by-step guide on how to make your Chocolate Blended Oats:
Step One: Place raspberries in a microwave-safe bowl. Microwave on high until the raspberries are warm and have broken down to a lumpy, compote-like texture. Add the chia seeds and stir to combine. Set aside.
Step Two: Add all Chocolate Blended Oats ingredients to a high-powered blender and blend for about 60 seconds, until mostly smooth. The mixture will be runny at first and will thicken as it sits.
Step Three: Divide the raspberry chia jam among four jars, then pour the blended oats over the top. You can eat them straight away for a thinner texture, or cover and refrigerate for at least 90 minutes for a thicker, pudding-like texture. Store in the fridge for up to 4 days.
Equipment
You’ll need a blender for these oats. I use a Nutribullet because it’s easy to clean. A four-serving batch is close to the capacity of my cup, but it just fits; do not fill your blender above its maximum fill line.
Storage
Store in airtight containers in the fridge for up to 4 days. Do not freeze.
Watch me make this recipe
More of a visual learner? Check out this video with instructions to see exactly how I make choccy blended oats and the raspberry chia jam.
Chocolate Blended Oats with Raspberry Chia Jam
Equipment
- Blender
Ingredients
Raspberry Chia Jam
- 2 cups frozen raspberries approx. 280g
- 1 tablespoon chia seeds
Chocolate Blended Oats
- 2 cups milk approx. 480ml; I use unsweetened soy milk, but any milk works.
- 1¾ cups old-fashioned rolled oats approx. 149g
- 2 tablespoons chia seeds
- ¼ cup unsweetened cocoa powder approx. 21g
- ¼ cup maple syrup approx. 80g
- 1 teaspoon vanilla extract or vanilla paste
- â…› teaspoon table salt
Instructions
Make the Raspberry Chia Jam:
- Add the frozen raspberries to a microwave-safe bowl. Microwave on high for about 2 minutes, or until the berries are hot and broken down into a lumpy, compote-like texture. Stir in the chia seeds until evenly combined. Set aside to thicken while you prepare the oats.
Make the Chocolate Blended Oats:
- Add the milk, rolled oats, chia seeds, unsweetened cocoa powder, maple syrup, vanilla extract, and salt to a blender.
Assemble:
- Divide the raspberry chia jam evenly among individual jars or airtight containers. Pour the chocolate blended oats on top, dividing the mixture equally.
Chill and Store:
- Seal the jars and refrigerate for at least 90 minutes, or overnight. The oats will thicken into a creamy, pudding-like texture.
Abby Harrison says
Love this – I can’t get the print button to work though 🙂
Liz Douglas says
fixed it for you Abby! it should work now 🙂
Em says
I am really excited to make this, but I am not sure if the recipe given in the ‘jump to recipe’ section is correct? But I will figure it out from the other recipes and pictures.
Liz Douglas says
sorry about that Em. it’s all fixed now. 🙂 thanks for letting me know!
cindy says
The oats are great, but where’s the jam recipe?
Liz Douglas says
hey Cindy, the jam’s got its own little recipe 😊 you can find it here: https://glow-diaries.com/quick-easy-chia-jam/#recipe
Elizabeth says
Hello! Do you have any measurements for the jam?
Liz Douglas says
hi Elizabeth. here’s the link with the full measurements and step by step: https://glow-diaries.com/quick-easy-chia-jam/
Tine says
that jam and chocolate oats is such a nice combo. totally satisfying!!