Chocolate Overnight Oats

These Chocolate Overnight Oats are made with only 7 healthy ingredients and are the perfect make-ahead breakfast that tastes like dessert. Vegan & Gluten-Free.

Course Breakast, Breakfast

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Method No-Bake

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 435kcal

Ingredients

2 cups quick-cooking or rolled oats* gluten-free if necessary
2 tablespoons cocoa powder or cacao powder
2 tablespoons chia seeds or ground flaxseed
2-3 tablespoons mini chocolate chips or chopped chocolate optional
Pinch of salt
2 cups creamy non-dairy milk
1/2 cup plain unsweetened dairy-free yogurt or sub with more milk
2-4 tablespoons grade A maple syrup plus more to taste
1/2 teaspoon vanilla extract
Topping suggestions: fresh or frozen fruit nut butter, chocolate chips, etc.

US Customary - Metric

Instructions

Dry Ingredients: Add the oats, chia seeds, and mini chocolate chips (if using) to a large mixing bowl. Sprinkle the cocoa powder over the top of the oats, then use a spatula to mix well until the cocoa is evenly distributed (this reduces clumping).
Wet Ingredients: Add the milk, yogurt, maple syrup, vanilla, and salt to the bowl and mix well until mostly combined; some of the cocoa may clump at the top. Let sit for 5 minutes, then stir in again to fully incorporate the cocoa. Let sit for another 5 minutes, to thicken.
Store & Serve: Transfer the oatmeal to jars or other containers, then store in the fridge for at least 4 hours, preferably overnight. Top as desired and enjoy cold or warm; leftovers will keep in the fridge for up to 5 days.

Notes

Non-dairy Milk: I recommend using a thick and creamy milk, like cashew, oat, or soy milk.
Oats: I like to use 50-50 mix of instant oats and rolled oats for a creamy and hearty texture! Instant oats will make the oatmeal more creamy, while rolled oats add more of a chew.

Nutrition