Creamy Chocolate Overnight Oats
Published 6/6/2024
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Get your chocolate fix for breakfast with these deliciously creamy (and healthy!) Chocolate Overnight Oats. This overnight oats recipe is made with rolled oats, chia seeds, maple syrup, cocoa powder, almond milk, and a little Greek yogurt!
You know what makes Mondays worth getting up for? These Chocolate Chia Overnight Oats. Are they good for you, you ask? You bet your bippy they are. They are packed with fiber, and protein, and a bowl of these overnight oats will keep you going all day long, which has been essential for these crazy work days now that we opened our food truck!
Ingredients for Chocolate Chia Overnight Oats
The base ingredients for this overnight oats variation is very similar to our classic overnight oats. Here’s what you need:
- Rolled Oats
- Vanilla Extract
- Maple Syrup
- Greek Yogurt
- Cocoa Powder
- Chia Seeds
- Almond Milk
To assemble, all you really have to do is mix everything together in a bowl, let it sit for at least 2 hours, but ideally overnight in the fridge.
Make them Blended Overnight Oats!
If you love a smooth and creamy overnight oats recipe, then blended overnight oats are for you.
- Add all of the ingredients into a high-speed blender.
- Blend on high for about a minute. This will pulverize the oats and make them super creamy.
- Transfer the overnight oats into an airtight container and refrigerate for at least 2 hours or overnight.
- In the morning, you can eat as-is, or add a splash of milk to thin things out a bit.
Chocolate Overnight Oats
Ingredients
- 1 cup rolled oats
- 3 tablespoons cocoa powder
- 1 tablespoon chia seeds
- pinch salt
Wet
- 1/4 cup nonfat, plain Greek yogurt
- 1 cup unsweetened, plain almond milk, unsweetened
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Instructions
- First, mix dry ingredients in a medium bowl. Then add wet ingredients and mix again.
- Place in the refrigerator, covered, for at least 2 hours or overnight. Serve cold.
- Top with greek yogurt and fresh strawberries.
Tips & Notes
- Feel free to double this recipe.
- It should stay good refrigerated for up to 3-4 days.
- Depending on how thick you like your overnight oats, you may add a splash of almond milk before serving.
- Nutrition facts are without the toppings.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I have not made this yet but was wondering; when I clicked on the cocoa link tib took me to a Cacao product on Amazon. Clarify please which to use then? And can the amount of Chia seeds be cut down? I have diverticulitis and have a problem with eating seeds and nuts.
How is a serving weighed? 8 oz?
Hello, just wondering what the saturated fat count is? I’m unsure on how to work this out.
Could you use quick oats?
Yes you can!
Hi, is it still healthy if I use 2% milk instead of the other milk? Also can I just make this in the morning or does it really need to soak overnight?
Thank you!
You can use any milk you like! And this recipe needs to soak for at least 2 hours so that the oats become chewy and edible. It’s best if you let them soak overnight!
How much fat in grams is in this recipe?
Hi Kristen! I just updated the recipe card! It has 7 grams of fat per serving.
Such a great prego snack + My husband loves it!
So happy I tried this recipe, chia seeds make all the differenice!
Was out of maple syrup, so I used raw honey, I didn’t have vanilla extract and still just absolutely delightful!
Thanks!
I was a little skeptical because there was very little sugar being added but I absolutely loved it! I will definitely be making this over and over again. Please note I ran out of rolled oats and used quick oats, and I may have accidentally added more salt than listed, and I used soy milk instead of almond milk but it was wonderful!
Can I swap out the rolled oats for Coach’s Oats (Cracked n’Toasted Oats) 1:1 ?
Could you use quick oats in this recipe?
Yes! You can use quick oats 🙂