Chocolate Overnight Oats
Updated Oct. 12, 2023
- Total Time
- 10 minutes, plus overnight soaking
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes, plus overnight soaking
- Rating
- Comments
- Read comments
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Ingredients
- 1cup old-fashioned rolled oats
- 2tablespoons chia seeds
- 3Medjool dates, pitted, roughly chopped
- 2tablespoons maple syrup, plus more to serve
- 2teaspoons vanilla extract
- 3tablespoons unsweetened cocoa powder
- 2½cups milk or non-dairy milk
- Mixed berries, to serve
Nutritional analysis per serving (4 servings)
277 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 49 grams carbohydrates; 8 grams dietary fiber; 25 grams sugars; 10 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a quart jar or a large airtight container, mix the oats, chia seeds, dates, maple syrup, vanilla, cocoa powder and milk. Stir well with a wooden spoon. If the cocoa powder does not dissolve straight away, leave it for a few minutes, then stir again.
- Step 2
Seal the jar or container tightly and refrigerate overnight (at least 6 hours).
- Step 3
To serve, stir well. Place into bowls and top with berries and, if you like, a small drizzle of maple syrup.
- While not mandatory, the oats benefit from a little stir, about 1 to 2 hours after first being refrigerated. This allows for more even distribution of the chia seeds and prevents clumping.
Private Notes
Comments
1.5 cups is plenty of milk for 1 cup of oats. 2.5 cups is going to yield a very soupy concoction—1.5 will give you the creamy/pudding texture that is typical for overnight oats.
balanced, filling, yummy breakfast. I make something very similar every morning. For a single serving, you can try 3/4 cup old fashioned oats, 1 cup milk, 1 tbsp chia seeds, 1 tbsp cocoa powder, and add sweetener of choice to taste (I use monkfruit.)
I absolutely love chocolate overnight oats. Great to see them getting represented in NYT cooking! I replace some of the milk with greek yogurt to get a more creamier, almost brownie-like texture. You can also do them meal-prep style, I usually make 5+ servings at a time and it only gets better as it sits in the fridge. They're very customizable, you can go so many different ways: bananas for extra sweetness, walnuts or pumpkin seeds for a contrast in taste and texture...
I followed the advice of another commenter and used 1.5 cups instead of 2.5 and the consistency was perfect. Next time I’ll probably add a big pinch of flaky sea salt to them since they were a little one note, but good overall! I served them with sliced bananas, chopped walnuts, and peanut butter chips and they were delicious, a very chocolate banana bread type treat.
This made for a deceptively simple, delicious and decadent breakfast! I used 1.5 c oats instead of 1 c and would highly recommend. The next day the oats were still pretty soupy so you could even go with a bit more if you’re looking for a denser texture. Otherwise followed the recipe exactly.
It’s now the morning after I made these last night and I’m writing this after finishing a bowl of these delicious oats. It makes about 4 servings, so for a college student like me this is great for quick a breakfast throughout the week. I love chocolate so this is definitely one of my favorites!
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