Ingredients
Scale
- 2 cups old-fashioned rolled oats
- 2 cups milk (dairy or non-dairy, coconut milk recommended)
- 1 cup plain Greek yogurt (or coconut yogurt for dairy-free)
- ¼ cup unsweetened cocoa powder
- ⅓ cup shredded coconut (sweetened or unsweetened)
- ⅓ cup sliced or slivered almonds
- 3-4 tablespoons maple syrup or honey (adjust to taste)
- 2 tablespoons chia seeds
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional but recommended)
- Pinch of salt
- Optional toppings: additional shredded coconut, sliced almonds, mini chocolate chips, drizzle of honey, coconut flakes
Instructions
- Combine Dry Ingredients – In a large mixing bowl, add the rolled oats, cocoa powder, and salt. Whisk these together first to ensure the cocoa powder is evenly distributed and doesn’t clump. This step is crucial for consistent chocolate flavor throughout.
- Add Wet Ingredients – Pour in the milk, Greek yogurt, maple syrup, vanilla extract, and almond extract (if using). Whisk or stir vigorously until everything is thoroughly combined and smooth, with no cocoa powder lumps remaining. The mixture should be uniformly chocolate-colored.
- Fold in Mix-Ins – Add the chia seeds, shredded coconut, and most of the sliced almonds to the bowl. Reserve some coconut and almonds for topping. Stir everything together until evenly distributed throughout the chocolate oat mixture.
- Portion into Containers – Divide the mixture evenly among 4 mason jars or airtight containers, each holding approximately 1 to 1½ cups. Use the back of a spoon to press down gently, ensuring all oats are submerged in liquid.
- Add Toppings – Top each jar with reserved shredded coconut, sliced almonds, and mini chocolate chips if desired. If you want toppings to stay crunchy, wait until morning to add them. For a pretty presentation, press a few almond slices into the top.
- Refrigerate Overnight – Seal all containers with tight-fitting lids and place in the refrigerator. Allow them to rest for at least 6-8 hours, or overnight, so the oats fully absorb the liquid and cocoa flavor, transforming into a creamy, pudding-like consistency.
- Stir and Serve – In the morning, give your oats a thorough stir to redistribute everything. The cocoa may have settled slightly, and stirring ensures every bite is perfectly chocolatey. Add any additional toppings you like, and enjoy cold straight from the fridge. For warm oats, microwave for 60-90 seconds, stirring halfway through.
Notes
- Cocoa Powder Distribution: Whisking the cocoa powder with dry oats first prevents clumping and ensures even chocolate flavor. Don’t skip this step!
- Sweetness Level: Cocoa powder is unsweetened and can taste bitter. Start with 3 tablespoons of sweetener and adjust before refrigerating based on your taste preference and whether you’re using sweetened or unsweetened coconut.
- Consistency Control: If oats are too thick in the morning, stir in milk one tablespoon at a time. If too thin, add a tablespoon of oats or chia seeds and refrigerate 30 more minutes.
- Almond Extract Intensity: Almond extract is very concentrated. Start with ¼ teaspoon – you can always add more, but too much tastes medicinal.
- Chocolate Boost: For extra chocolate intensity, add 2 tablespoons mini chocolate chips to the mixture before refrigerating.
- Prep Time: 10 minutes
- Cook Time: 0 minutes (overnight refrigeration)
- Category: Breakfast
- Method: No-Cook, Meal Prep
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1 jar (approximately 1½ cups)
- Calories: 365
- Sugar: 20g
- Sodium: 95mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 6mg