Description
A delicious and nutritious Creamy Chocolate Overnight Oats recipe made with chia seeds, cocoa powder, and sweetened with maple syrup. Perfect for a quick, no-cook breakfast that is rich in flavor and ready to enjoy in the morning.
Ingredients
Scale
Base Ingredients
- 1/2 cup rolled oats
- 1/2 cup rice milk (or any plant-based milk)
- 1 tsp unsweetened cocoa powder
- 1 tbsp maple syrup
- 1/2 tbsp chia seeds (freshly added)
Toppings
- 1 tbsp chocolate chips (Ghirardelli semi-sweet recommended)
- 1/4 cup sliced strawberries (fresh or thawed if frozen)
Instructions
- Combine Ingredients: In a medium-sized bowl or mason jar, add the rolled oats, cocoa powder, chia seeds, and maple syrup. Pour in the rice milk and stir well until all ingredients are fully mixed and the cocoa powder is evenly distributed.
- Refrigerate Overnight: Cover the bowl or jar with a lid or plastic wrap and place it in the refrigerator. Let it sit overnight or for at least 6 hours to allow the oats and chia seeds to absorb the liquid and soften, creating a creamy texture.
- Add Toppings and Serve: The next morning, give the oats a good stir. Top with sliced strawberries and chocolate chips. Enjoy your creamy chocolate overnight oats chilled for a quick and satisfying breakfast.
Notes
- Use rolled oats for best texture; instant oats may become too mushy.
- Maple syrup can be adjusted or replaced with honey or agave syrup based on preference.
- Feel free to substitute rice milk with almond, soy, or oat milk according to dietary needs or flavor preference.
- Adding toppings just before serving preserves their texture and freshness.
- For added protein, consider mixing in a scoop of your favorite plant-based protein powder.
