Raspberry & Chocolate Hazelnut Overnight Oats

In Breakfast, Make-ahead by Frances Largeman-Roth


Makes 4 servings | Prep Time: 10 mins 

If you’ve checked out my recipes before, you probably noticed that I love overnight oats. They are endlessly versatile and you can make them a little decadent or keep them super healthy. This recipe is a nice balance of both! The raspberry-chia jam provides just the right amount of sweetness, without hardly any added sugar. And the chocolate-hazelnut spread makes me feel like I’m getting a super awesome treat first thing in the morning. 

You can use the hazelnuts without toasting them, but it really brings out their flavor. Just put them on a baking sheet and bake them at 350° for 6-7 minutes, until fragrant. 


  • 11/2 cups gluten-free oats
  • 1/4 cup hemp seeds
  • pinch of salt
  • 1 tablespoon unsweetened cocoa powder
  • 1 cup frozen raspberries, thawed and drained
  • 2 tablespoons chia seeds
  • 2 tablespoons maple syrup
  • 1/2 cup toasted hazelnuts, chopped 
  • 2 cups milk (I used hazelnut milk, which was delicious)
  • 1/4 cup chocolate hazelnut spread, warmed for 30 seconds
  • fresh raspberries for topping


  1. Get 4 lidded jars ready to go; set aside.
  2. Combine the oats, hemp seeds, salt and cocoa powder in a large bowl.
  3. In a small bowl, mash the berries. Stir in the chia seeds and the maple syrup. 
  4. Into each jar, spoon 1 tablespoon of the chia jam. Top with 1/2 cup of the oat mixture. Add 1 tablespoon, plus 1 teaspoon chopped hazelnuts. Add 1/2 cup of milk to each jar, place the lids on top and transfer to the refrigerator for at least 3 hours or overnight. Cover the remaining chia jam and place in the fridge.
  5. To serve, open the jars and spoon another 1 tablespoon of the jam inside. Drizzle 1 tablespoon of the warmed chocolate hazelnut on top. Add some fresh raspberries and enjoy!