Chocolate Overnight Oats
Updated Oct. 11, 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 used half milk, half water and then served with Greek yoghurt and strawberries. I’d probably cut back on the sweetener next time. Absolutely delicious!
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.