These strawberry Raffaello overnight oats taste like dessert for breakfast. Creamy oats with coconut and chia are layered with sweetened Greek yogurt, berries and a drizzle of melted dark chocolate. Prep a jar tonight and wake up to a no-cook breakfast that feels like a treat.
If make-ahead breakfasts are your thing, try our Lazy Cottage Cheese Cheesecake for another yogurt-based delight, the High-Protein Berry Sponge Cake for a berry fix, or the Carrot Apple Oat Cake with Cream Frosting for more oat goodness.
Ingredients
- 50 g (1/2 cup) rolled oats
- 100 ml (about 1/3 cup + 1 tbsp) milk
- 3 tbsp Greek yogurt, plus 100 g (about 1/3 cup) more for the top layer
- 15 g (1 tbsp) chia seeds
- 1 tsp shredded coconut
- Fresh or freeze-dried strawberries (or any berries)
- 1-2 tbsp coconut condensed milk (optional; then sweetener may not be needed)
- Sugar or sweetener to taste
- Sliced almonds
- 4 squares dark chocolate, melted
Instructions
- Stir the oats with the milk, 3 tbsp yogurt, chia seeds and shredded coconut. Sweeten to taste (or stir in coconut condensed milk). Spread as the first layer in a jar or bowl.
- Crush freeze-dried strawberries and sprinkle them over the oats with the sliced almonds.
- Spread the remaining 100 g of sweetened Greek yogurt as the top layer.
- Drizzle with melted chocolate and decorate with berries.
- Refrigerate overnight and enjoy in the morning.
Tips
- Use old-fashioned rolled oats, not instant — they hold their texture overnight without turning mushy.
- If using frozen berries, add them straight from the freezer; they thaw overnight and release a lovely pink swirl.
- Drizzle the chocolate just before serving for the prettiest snap. For more make-ahead breakfast ideas, browse Allrecipes, and Serious Eats has a great guide to overnight oats ratios.
Nutrition: per 100 g: 131 kcal, protein 4.8 g, fat 6 g, carbs 14.3 g