If someone asks us if we want chocolate, the answer is always YES, where do we sign up?! Enter chocolate overnight oats (aka the perfect excuse to eat chocolate for breakfast).
Not only are these overnight oats creamy, nutty, perfectly sweet, and undeniably delicious, but they’re SO easy to make! They come together with just 8 ingredients you probably already have around. It’s chocolate o’clock, so let us show you how it’s done!
How to Make Chocolate Overnight Oats
Overnight oats are probably One of the easiest breakfasts EVER! You stir a few things in a jar, set it in the fridge, and breakfast is ready to grab and go in the morning.
For this chocolate variation, we mix together creamy almond milk and almond butter (or use another milk and nut butter of your choice). We add maple syrup for sweetness, chia seeds for omegas and to thicken, and vanilla extract to enhance the chocolate flavor.
Then we stir in rolled oats as the filling, fiber-packed base, cocoa powder for chocolaty goodness, and an optional tiny pinch of salt to enhance it all.
Stir again, seal the jar, and pop the mixture in the fridge.
Eat it straight from the fridge, or warm up your oats for extra comfort. When not in a hurry, we love topping with more maple syrup and nut butter, plus raspberries, coconut flakes, and coconut yogurt.
We hope you LOVE these chocolate overnight oats! They’re:
& SO Delicious!
This is the perfect breakfast or snack for early mornings, on the go, or any time you’re craving chocolate for breakfast!
More Quick Breakfast & Snack Ideas
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Servings 1 (Serving)
- 3/4 cup unsweetened plain almond milk (or sub other dairy-free milk such as coconut, soy, or hemp)
- 1-2 Tbsp almond butter (creamy or crunchy // or sub other nut or seed butter)
- 1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
- 1-2 tsp chia seeds
- 1/4-1/2 tsp vanilla extract
- 1/2 cup rolled oats (certified gluten-free as needed // rolled oats are best, as opposed to steel cut or quick-cooking)
- 2 Tbsp cocoa powder
- 1 tiny pinch sea salt (optional)
FOR SERVING optional
- Maple syrup
- Coconut flakes
- Coconut yogurt
- Nut butter of choice
To a mason jar or small bowl with a lid, add almond milk (or other milk of choice), almond butter, maple syrup (or other sweetener), chia seeds, and vanilla and stir with a spoon to combine and distribute the almond butter evenly.
Add oats, cocoa powder, and salt (optional) and mix well to incorporate the cocoa powder. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
The next day, open and enjoy as is or garnish with desired toppings (see suggestions above).
OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there’s enough room at the top of your jar to allow for expansion and prevent overflow and that you’ve used a microwave-safe jar or bowl), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.
Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.
*Nutrition information is a rough estimate calculated with the lesser amounts of almond butter, chia seeds, and vanilla and without optional ingredients.
Serving: 1 serving Sodium: 138 mg Calcium: 461 mg Vitamin C: 0 mg Vitamin A: 0 IU Sugar: 14.8 g Fiber: 11.1 g Potassium: 604 mg Cholesterol: 0 mg Calories: 371 Trans Fat: 0 g Monnounsaturated Fat: 7.5 g Polyunsaturated Fat: 4.3 g Saturated Fat: 2.3 g Fat: 15.6 g Protein: 11.9 g Carbohydrates: 53.7 g Iron: 4.8 mg