Chocolate Blended Oats with Raspberry Chia Jam

A jar of chocolate blended outs with a layer of raspberry chia jam on the bottom and a spoon.

Chocolate Blended Oats with Raspberry Chia Jam

Chocolate blended oats layered over tart raspberry chia jam. The mixture is pourable after blending and thickens to a pudding-like texture as it chills.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 5

Chilling Time 1 30

Total Time 1 45

Servings serves

Calories 332kcal

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
⅛ 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.

Video

Notes

Store in the fridge for up to 4 days. Do not freeze.

Nutrition