Description
Easy no-cook chocolate overnight oats made with rolled oats, cacao powder, non-dairy milk, and yogurt for a creamy, indulgent breakfast that’s perfect for meal prep.
Ingredients
- 2 cups old-fashioned rolled oats
- 1 tbsp chia seeds
- 3 tbsp raw cacao powder or unsweetened cocoa powder
- 2 cups non-dairy milk (e.g., almond, oat)
- 2/3 cup Greek or coconut yogurt
- 2 tsp pure vanilla extract
- 1/3 cup pure maple syrup
- 1/4 cup dark mini chocolate chips (optional)
Instructions
- In a large bowl, combine the rolled oats, chia seeds, cacao or cocoa powder, non-dairy milk, yogurt, vanilla extract, and maple syrup. If you desire, stir in the dark mini chocolate chips now.
- Stir all the ingredients thoroughly until well combined.
- Divide the mixture evenly into individual jars or airtight containers.
- Cover and refrigerate for a minimum of four hours, or preferably overnight, to allow the oats to soften and thicken.
- Serve chilled and enjoy. You can add extra toppings like fresh berries, sliced bananas, or a drizzle of nut butter if you wish.
Notes
- Use coconut yogurt to keep it vegan.
- Store in the fridge for up to 5 days.
- Adjust maple syrup for sweetness preference.