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...
Followed the directions to the letter first time out, including doing it in a quart jar which I questioned but now agree with. Easier to shake than stir and I shook it frequently because even after a couple of hours cocoa sank to the bottom. Thought it soupy and too sweet but well worth working on.
I agree with other commenters that the amount of milk should be reduced. I had to add additional chia seeds the next morning and wait several hours to get mine to firm up. I love the sea salt and peanut butter suggestions too.
The original recipe is quite liquidy. I added half the milk and it turned out really well. The grains were softened without the extra liquid.