These Chocolate Overnight Oats taste just like a gooey brownie but are packed with protein and fiber to keep you full. Make them ahead of time, then dig in when you want a sweet and chocolatey breakfast!
Start your day the right way with more meal prep breakfasts, like this Pumpkin Oatmeal Bake, these Freezer Breakfast Sandwiches, and this Vegan Breakfast Casserole.
Have you ever wanted to eat dessert for breakfast? Me too. That’s why I love making Vegan Chocolate Overnight Oats during my Sunday meal prep.
They’re rich and chocolatey (kind of like the best chocolate cake ever) and have a dreamy pudding-like texture with just enough chew from the rolled oats. I just love how they keep me full, too. All that natural fiber and protein from the oats and chia seeds gives me the boost I need in the morning (and I can even add protein powder when I’m really hungry).
If overnight oats are part of your breakfast meal prep, too, then you should try my Pumpkin Overnight Oats or these Peanut Butter Overnight Oats next.
Why you’ll love these dairy-free chocolate overnight oats
- Meal prep approved – It’s no secret that vegan overnight oats are the best make-ahead breakfast, and this chocolate version is no exception. They stay hearty, chewy, and creamy for days!
- Satisfying – The protein and fiber from the oats and chia seeds will keep you full for hours, or you can add protein powder for an extra boost.
- 5-minute prep – Just stir the ingredients together and refrigerate!
How to make chocolate overnight oats
Find the complete recipe with measurements in the recipe card below.
Add all of the overnight oat ingredients to a glass jar and mix until combined. Cover the jar with a lid and refrigerate the oats until they’re soft.
Serve with your desired toppings the next day and enjoy!
Adjust the texture
If your oats are too thick, stir in a splash of milk or water to thin them out. Too thin? Add extra oats or chia seeds, then set the jar aside until the mixture thickens.
Topping ideas
You can make the oats feel a little fancier with the right toppings. Here’s what I like to use:
- Mini vegan chocolate chips
- A dollop of vegan whipped cream or vanilla yogurt
- A drizzle of peanut butter or vegan Nutella
- More maple syrup
- Chopped peanuts or walnuts
- Banana slices
- Fresh raspberries, strawberries, or blueberries
Frequently asked questions
Yes, you can add 1 scoop of your favorite protein powder to the jar of oats. Omit the maple syrup if your protein powder is already sweetened, and add extra milk if the oats thicken too much.
Rolled oats really are the best option because they don’t absorb liquid as easily as quick oats. If you do use quick oats, I recommend eating the oats within 24 hours.
Stir in a spoonful of peanut butter, chocolate chips or peanuts for crunch, or 1 teaspoon of espresso powder or instant coffee to help them taste like a mocha.
I recommend soaking the chocolate oats for at least 15 minutes, but for the best results, let them chill overnight.
Absolutely! You can easily double or triple this recipe when you want enough oats for the week ahead. They can be assembled in the individual mason jars or in one large mixing bowl, then divided into jars or containers.
You can use certified gluten-free rolled oats when you need a gluten-free variation.
The oats will keep for up to 5 days when stored in sealed containers in the refrigerator.
Chocolate Overnight Oats
Ingredients
- 1/2 cup rolled oats
- 1 tablespoon chia seeds
- 1 tablespoon natural unsweetened cocoa powder
- 1/2 cup unsweetened soy milk or other plant milk
- 1-2 tablespoons pure maple syrup
- 1/4 teaspoon pure vanilla extract
Optional Toppings
- mini vegan chocolate chips
- Vegan Whipped Cream or dairy free vanilla yogurt
- peanut butter drizzle
- more maple syrup
- chopped peanuts
- sliced banana or strawberries
Instructions
- Add all ingredients (except the toppings) to a glass jar or container and mix with a spoon until combined.
- Cover the container and place in the refrigerator to thicken and soften for at least 15 minutes, or overnight.
- When ready to eat, add any toppings you like, such as mini vegan chocolate chips, whipped cream or yogurt, peanut butter, maple syrup, chopped peanuts and/or sliced banana or strawberries.
Notes
- Add a scoop of your favorite protein powder if you’d like. You may need to add more milk and less maple syrup if your protein powder is sweetened.
- They will keep in the fridge for up to 5 days, so feel free to make several for meal prep.
- You can use quick oats, but rolled oats are the best in terms of texture.
- Use gluten-free certified rolled oats to keep these oats gluten-free.
I have historically been an overnight oats hater. This is the first overnight oats recipe that I have loved! So delicious, I love the balance of protein and fiber! I added a little drizzle of peanut butter and a few chocolate chips. SO good!
Hi Colleen. I’m really glad that you love my overnight oat recipe! The added peanut butter and chocolate chips sound amazing! Thank you for taking time to share your stellar review! Happy cooking!
Hi Nora, I would like to make these Chocolate Overnight Oats for an upcoming group brunch. Would you happen to have a similar recipe, that would feed 15 people and use a 9×13 pan?
I have tried several of your recipes and they are all delicious! Thank you.
Sincerely,
Andrea
I don’t have a recipe for bulk overnight oats like that, but you could scale it up and just make a large batch. It would just take some math. I don’t think I’d 15x the recipe for 15 people, since I’m guessing there will be other dishes at the brunch. Perhaps even 8 or 10x the ingredients would be plenty.