Best Joyful Chocolate Overnight Oats Recipes

CHOCOLATE OVERNIGHT OATS

Steps:

• Add all ingredients to a mixing bowl. Stir thoroughly to combine, then divide into jars or cups.
• Refrigerate for at least 4 hours to overnight.
• Serve chill for a fast breakfast. Enjoy!
• Keeps well refrigerated for up to 5 days.

DECADENT CHOCOLATE OVERNIGHT OATS

Steps:

• 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.

CHOCOLATE PEANUT BUTTER OVERNIGHT OATS

Steps:

• In a small container or Mason jar, combine oats, milk, cocoa, peanut butter and maple syrup. Seal; refrigerate overnight. If desired, top with additional peanut butter and mini chocolate chips.

CHOCOLATE OVERNIGHT OATS

Steps:

• Before you get started, take a look at our weighing and measuring skills guide. If you have digital scales, place one of the jars, bowls or containers on the scales and reset to zero. Weigh 40g oats into the jar, then repeat with the second jar.
• Fill a tablespoon measure right to the top with yogurt, add it to one of the jars and repeat in the same jar (so you've added a total of 2 tbsp yogurt). Repeat with the second jar.
• Fill a teaspoon measure right to the top with cocoa powder and use a cutlery knife to swipe across the top of the spoon, knocking any excess cocoa back into its container. Tip the cocoa into one of the jars, then repeat with the second jar.
• Rinse the teaspoon measure under warm water to wash off the cocoa powder, then use it to measure a teaspoon of honey or maple syrup. Add this to one of the jars, then repeat with the second jar.
• Slowly measure 300ml milk into a jug, then pour roughly half of the milk into one jar and the rest into the second - you can estimate this rather than weighing again.
• Stir each of the jars well until the ingredients are combined and the mixture is chocolatey brown. Top each jar with a drizzle of honey and 4 raspberries, then chill overnight to enjoy for breakfast the next day.