Chocolate Almond Overnight Oats
Creamy chocolate almond overnight oats made with almond butter, chocolate almond milk, oats, Dutch-process cocoa, and honey-vanilla Greek yogurt. Refrigerate at least 30 minutes or overnight for best texture.
Equipment
- Small Bowl
Ingredients
Ingredients
- 2 tablespoonsalmond buttersee note 1
- 1/3 cuphoney vanilla Greek yogurt
- 2/3 cupchocolate almond milksee note 2
- 1/2 cupold-fashioned oatssee note 3
- 1/2 teaspoonvanilla extractoptional
- 1/16 teaspoonsalt
- 1 tablespoonmaple syrupor honey see note 4
- 2 tablespoonsDutch process cocoa powder
- Toppings as desired
Instructions
Instructions
- In a small bowl or a jar/airtight container, add 2 tablespoons almond butter and 1/3 cup honey vanilla Greek yogurt. Stir or whisk until smooth and well combined, scraping the sides of the bowl or jar as needed.
- Add 2/3 cup chocolate almond milk, 1/2 cup old-fashioned oats, 2 tablespoons Dutch-process cocoa powder, 1/16 teaspoon salt, and 1 tablespoon maple syrup or honey. If using it, add 1/2 teaspoon vanilla extract. Stir thoroughly until the oats, cocoa, and liquids are evenly incorporated and the mixture is uniform.
- Taste briefly to confirm sweetness and flavor (the recipe includes 1 tablespoon maple syrup or honey); adjust only by using the listed maple syrup or honey or the optional vanilla extract if desired.
- Cover the container tightly and refrigerate for at least 30 minutes, or up to overnight, until the oats are cold and have absorbed the liquid and thickened.
- Before serving, stir the oats to loosen. If they are too thick, stir in a small amount of the chocolate almond milk to reach your preferred consistency.
- Top with your desired toppings (e.g., nuts or chocolate pieces) and serve.
Notes
Recipe Notes
Note 1:
Use an almond butter that you enjoy eating straight from the jar. I like using almond butter made with slow-roasted almonds and sea salt.
Note 2:
I adore chocolate almond milk, but dairy chocolate milk is a great alternative too. For a milder chocolate flavor, unsweetened vanilla almond milk is a good option.
Note 3:
These overnight oats are intended to be quite creamy. If you’d rather they be thicker, add a few tablespoons of additional oats or 2 tablespoons of chia seeds.
Note 4:
Adjust the sweetener to your liking—you might prefer none at all! I recommend 1 tablespoon maple syrup, but you can use 2 tablespoons for added sweetness. Alternatively, try 1/4 teaspoon of liquid stevia drops for a zero-calorie option.
Storage:
Store overnight oats in an airtight container in the fridge for up to 3 days. Stir before eating, and add extra liquid if needed to adjust the consistency.
Note 1:
Use an almond butter that you enjoy eating straight from the jar. I like using almond butter made with slow-roasted almonds and sea salt.
Note 2:
I adore chocolate almond milk, but dairy chocolate milk is a great alternative too. For a milder chocolate flavor, unsweetened vanilla almond milk is a good option.
Note 3:
These overnight oats are intended to be quite creamy. If you’d rather they be thicker, add a few tablespoons of additional oats or 2 tablespoons of chia seeds.
Note 4:
Adjust the sweetener to your liking—you might prefer none at all! I recommend 1 tablespoon maple syrup, but you can use 2 tablespoons for added sweetness. Alternatively, try 1/4 teaspoon of liquid stevia drops for a zero-calorie option.
Storage:
Store overnight oats in an airtight container in the fridge for up to 3 days. Stir before eating, and add extra liquid if needed to adjust the consistency.