Description
This Chocolate Overnight Oats recipe tastes like you’re eating dessert for breakfast! It’s healthy and easy to make-ahead in a jar for busy mornings. It’s made with high protein Greek yogurt, cocoa powder, chia seeds, dark chocolate, and naturally sweetened with pure maple syrup.
Ingredients
Units
Scale
- 1/3 cup rolled oats, gluten-free if desired
- 1/3 cup plus 2 tablespoons milk (I use unsweetened soy milk)
- 1/4 cup plain yogurt (I like plain 0% Greek yogurt)
- 2 teaspoons chia seeds
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon instant espresso powder (optional)
- A pinch of salt
- 1 tablespoon dark chocolate chips (or chopped chocolate)
Optional Toppings:
- Chopped dates
- Mini chocolate chips
- Cocoa nibs
- Whipped cream
- Fresh fruit (raspberries, strawberries, cherries, or bananas)
- Chopped nuts
- Unsweetened shredded coconut
- Chocolate sauce
- Nut butter (peanut butter or almond is my favorite)
Instructions
- Add all the ingredients to a bowl or jar with a fitted lid. Add the rolled oats, milk, yogurt, chia seeds, cocoa powder, maple syrup, instant espresso powder (if using), vanilla extract, chopped dark chocolate, and a pinch of salt.
- Stir and let chill overnight. Stir the ingredients together until well combined and there are no clumps of chia seeds. Cover and chill for at least 8 hours or overnight in the fridge.
- Add your toppings and enjoy! In the morning, give the overnight oats a good stir and add your desired toppings.
Notes
- Chocolate ganache: In the photo, I swirled chocolate ganache in the jar before adding the overnight oats. To make the chocolate ganache, add 2 tablespoons of chocolate chips and 1/4 teaspoon coconut oil to a small bowl. Microwave in 15-second increments until the chocolate chips have melted and the mixture is creamy and smooth.
- If you want to make these overnight oats richer and more chocolatey, use chocolate milk.
- I use old-fashioned rolled oats for this recipe because they become tender and creamy when soaked. Quick oats and instant oats often get watery and mushy. Steel-cut oats remain too firm after soaking overnight.
- Use less milk if you like a thicker overnight oats.
- Instant espresso powder: I use Nescafé Gold Espresso powder. Coffee helps the chocolate taste richer without adding too strong of a coffee flavor. You can leave it out if you prefer.
- Make it vegan by using dairy-free milk, coconut yogurt, and dairy-free chocolate chips.
- Keep it gluten-free by using gluten-free oats.
- Nutrition information is a rough estimate based on using unsweetened soy milk, 0% plain Greek yogurt, and no optional toppings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 451
- Sugar: 17.7g
- Sodium: 72mg
- Fat: 13.9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 62.4g
- Fiber: 11.9g
- Protein: 21.2g
- Cholesterol: 5mg