Chocolate Overnight Oats are one of our favourite ways to start the day. They are incredibly delicious and take just minutes to prepare. Simply combine your ingredients and refrigerate overnight. In the morning, add your favourite toppings, and enjoy these easy, decadent, yet healthy, Chocolate Overnight Oats – soon to become a favourite breakfast!
You will love these Chocolate Overnight Oats because:
- You can easily adjust the quantity the recipe makes – it is written to serve two, but can easily be halved or doubled!
- They require minimal preparation – all you need to do is mix your ingredients together and refrigerate overnight!
- This recipe is so versatile – you can customise the toppings to your liking. My favourite is coconut yoghurt and raspberries, but you can add any fruit or nuts of your choice.
- They are ideal for meal prep – they’ll last for three days in the fridge, so you can get a head start on your breakfast for the week ahead.
- Although delicious on its own, chocolate also pairs well with either Peanut Butter or Banana – so there’s more than one option to try!
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Raw cacao powder – is made from minimally processed cocoa beans and maintains the nutritional benefits of the bean. It is, in essence, chocolate in its purest form.
Old Fashioned Rolled Oats – the best oats for this recipe. Quick-cooking oats and Steel-cut oats can be used in overnight oats recipes, but may have a different ratio of liquid, and will produce a different texture.
Milk – use a milk of your preference. I like to use almond or oat milk, but soy milk works just fine as does dairy milk.
Chia seeds – helps give the oats a nice creamy, thick texture, and also add some extra fibre. Black or white chia seeds are fine to use in this recipe.
Maple syrup – for a hint of extra sweetness. Honey can also be used, but I would drizzle this on top when serving instead.
Vanilla – I like to use a good quality vanilla extract that is naturally produced from the vanilla bean and not synthetically flavoured.
Sea salt – a little enhances the flavour of the Chocolate Overnight Oats.
How to Make Chocolate Overnight Oats:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
1 – Mix the cacao and liquids:
In a medium bowl, add the raw cacao powder, vanilla, maple syrup and milk. Whisk well to combine.
2 – Add the other ingredients:
To the cacao mixture, add the chia seeds, salt and rolled oats.
3 – Combine the ingredients:
Whisk or stir well to combine all of the ingredients.
4 – Refrigerate:
Cover the bowl with clingwrap, or divide the mixture into two glasses or mason jars and cover. Refrigerate for 6 hours or overnight.
Tips for success and FAQs:
These Chocolate Overnight Oats are really so simple to prepare. Given this recipe uses such few ingredients, I do recommend using the best quality available.
For the best taste and texture, enjoy them within three days. Store in the refrigerator.
Refrigerate your overnight oats mixture for at least 6 hours. I make mine just before bed and they’re perfect in the morning!
There are different rules regarding this, depending on where you live in the world. For Australian residents, Coeliac Australia provides a great resource on this topic. Always be sure to read the labels and consult with a health professional if you are unsure.
Serving suggestions:
One of my favourite parts of making Easy Overnight Oats, is customising the toppings!
For this recipe, I like to use a topping of coconut yoghurt, lots of fresh raspberries and a sprinkling of shaved dark chocolate!
You could also try:
- Chopped pistachios or almonds – the nuts give a great crunch against the oats.
- Greek yoghurt, if you do not need to keep the recipe vegan.
- Fresh or dried fruit of your choice.
I hope you will enjoy these delicious Chocolate Overnight Oats. They have such a great taste – the perfect start to the day for a chocolate lover! I would love to hear from you in the comments below when you have given them a try.
Alex xx
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Chocolate Overnight Oats
Ingredients
For the Overnight Oats:
- 6 teaspoon raw cacao powder See Note 1
- 2 tablespoon maple syrup
- 1 ¼ cup (300 ml) milk – I use almond or oat See Note 2
- ½ teaspoon vanilla
- 1 cup (80 g) old fashioned rolled oats
- 1 tablespoon chia seeds See Note 3
- ⅛ teaspoon sea salt
Toppings (optional):
- Greek yoghurt or coconut yoghurt
- raspberries or strawberries
- dark chocolate shavings
Recipe Measurements:
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
Instructions
- In a medium-size bowl, add the cacao powder, maple syrup, milk and vanilla and whisk until well combined.
- Add the oats, chia seeds and sea salt and stir to combine.
- Cover the bowl with clingwrap, or divide the mixture into two glasses or mason jars and cover. Refrigerate for 6 hours or overnight.
- Serve with toppings of your choice and additional milk if the mixture is too thick.
Notes
- Raw Cacao Powder: is the raw version of cocoa powder.
- Milk: use milk of your choice. I use almond or oat milk. Add more milk when serving if you prefer a thinner texture.
- Tablespoon: we use a standard Australian tablespoon which is 20 ml (4 teaspoons).
- Toppings: the toppings are optional (and are not included in the nutritional information). Use toppings of your liking – see suggestions above.
Nutrition Estimate:
Nutritional Disclaimer:
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Clara
So good! I’ve tried a few of your oat recipes and they are all great so far. This one is like dessert for breakfast. I’m going to have to work my way through all of your overnight oat recipes. I love the easy breakfast.
Alexandra
Hi Clara, thank you for your lovely comments on our overnight oat recipes. I am so pleased that you have enjoyed them and intend to work your way through them. 🙂
Harriet
I’ve been trying to eat healthier lately and this has become my go-to snack whenever I’m craving chocolate. It’s great for breakfast but I like to save it and have it for dessert. I’ve tried it with both maple syrup and agave syrup and both are excellent. Thank you for the wonderful recipe Alex!
Alexandra
Hi Harriet, thank you for your lovely comments on the Chocolate Overnight Oats. I am delighted that you enjoy it, for breakfast and dessert! 🙂
Audrey
These chocolate overnight oats are my new favorite!!
Alexandra
Hi Audrey, I am so pleased that you enjoy the Chocolate Overnight Oats. Thank you for letting me know. 🙂
Michelle
These are so good I’ve been having them for breakfast and dessert! I used soy milk and frozen raspberries which soften up by the time I get to work. It’s a great portable breakfast that I’ll be having all summer long. I’m trying the banana cinnamon oats next!
Alexandra
Hi Michelle, thank you for your lovely comments on the Chocolate Overnight Oats. I’m so pleased that you will be trying the Banana Cinnamon Oats next. 🙂