Are you sick of overnight oats? So 2016? I hear you, I feel like these have been done and done again and maybe we should all just move on. Or maybe we should all just think about how freaking lucky we are to even live in a time and place where you can buy healthy ingredients, mix them all together and come down in the morning to what is basically DESSERT FOR BREAKFAST, people. Seriously, these Dark Chocolate Almond overnight oats may not be your thing, or maybe they will be. Only one way to find out!
You may find that these are very similar to my Vanilla Bean Overnight Oats. And you’d be right. I almost just added this one to that post, you know, one recipe done two ways. But then I thought, NO, just make more work for yourself and write a whole separate post! It’ll be fun. (And yes, it is. In case you were wondering what a food geek I am.)
I don’t eat much yogurt myself, but I originally came up with these as a way to stuff protein and healthy fiber and fats into my son who is growing like a weed and swims an hour each day for swim team lately (plus all the other running around kids do). But this recipe easily makes 2 servings, so it lasts 2 days, or share it and whip up a new batch for tomorrow! He likes to add chopped strawberries (and coconut, which is a little rogue with the flavors here IMO), sometimes crushed almonds. You could even squirt a little chocolate sauce on there, which my daughter did while I was doing this food photo shoot:
If you’re new to overnight oats, you can make them in any sort of glass container with a tight lid. I like to use these Ball mason jars, but I also have glass Pyrex bowls that would work well too. Then do this:
A final word here: not to state the obvious, but the flavor will vary based on which ingredients you use. I have noted the brands that I use in the recipe below, but you may have other favorites you buy. If you mix it up and add your own flair, let me know how it turns out! You can email me at erin at feedmegreens.com or message me on IG.
- 1 cup rolled oats
- 1 container chocolate yogurt (I use Siggis chocolate or vanilla 4 or 5.3 oz, whichever I can find)
- 1 Tbsp chia seeds
- 1 Tbsp almond butter (we use Kirkland brand from Costco)
- 1 scoop chocolate protein powder (we use Orgain organic)
- 1 Tbsp cocoa or cacao powder (to make them extra dark chocolatey, I use Hersheys extra dark unsweetened cocoa)
- 1 cup milk (I use unsweetened almond or oat)
- 1 tsp honey (can add more in the morn if you like sweeter)
Mix all ingredients together in a jar or bowl with a tight fitting lid. Refrigerate overnight.
In the morn, scoop into 2 bowls, add optional toppings and eat!
Optional toppings that we like: sliced strawberries, granola, crushed nuts, or just plain!
NOTE: This recipe makes 2 servings, so scoop out half the first day and save the rest. They will keep in the fridge for several days in a covered container.