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Add the Greek yogurt, maple syrup, cocoa, ¼ cup raspberries and sea salt to your jar or container and stir well until fully combined.
Stir in the rolled oats and chia seeds until evenly mixed.
Smooth the top into a flat layer and sprinkle the additional 2 tablespoon raspberries on top.
Melt the dark chocolate and coconut oil together in 20 second intervals in the microwave.
Pour the mixture over top and tilt to allow it to evenly spread.
Cover and let the oatmeal sit in the fridge for at least 4 hours (but overnight for best texture).
In the morning, enjoy your easy breakfast!