About this recipe
Chocolate overnight oats taste like dessert and still work as breakfast. Cocoa, yogurt, and oats do the work while you sleep.
This batch makes four jars. Stir well so the cocoa dissolves instead of floating as dry pockets.
Eat them cold straight from the fridge. A splash of milk in the morning loosens a thick jar.
MIX
Step 1
In a large bowl, whisk yogurt, milk, cocoa, maple if using, vanilla, and a pinch of salt until the cocoa is fully dissolved and the mixture looks smooth.
Step 2
Stir in oats and chia if using until no dry pockets remain. Divide among four jars, leaving a little headspace.
CHILL AND SERVE
Step 3
Cover and refrigerate overnight (at least 4 hours) until thick and spoonable.
Step 4
Stir before eating. Add a splash of milk if you want it looser. Eat cold.
Tips
Sift or whisk the cocoa into the wet ingredients first. Stirring cocoa into dry oats leaves bitter clumps.
If the oats look too thick after chilling, loosen with 1 to 2 tablespoons of milk before eating.
Swaps
Skim milkUnsweetened almond milk
Slightly lower protein; keep the yogurt amount the same.
Maple syrupA mashed ripe banana stirred in before chilling
Skip the maple; banana adds natural sweetness and body.
Equipment
Mixing bowl · Whisk · 4 jars with lids · Measuring cups
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