Hot Cocoa Overnight Oats
These Hot Cocoa Overnight Oats combine rich cocoa powder with creamy oats and chia seeds to create a breakfast that tastes like your favorite winter drink but keeps you full until lunch. Made the night before in just 5 minutes, this no-cook recipe transforms your morning routine into a stress-free, grab-and-go experience that feels indulgent yet nutritious.
Equipment
- Mason jars or airtight containers 16 oz size works perfectly; wide-mouth preferred
- Mixing bowl
- Measuring cups and spoons
- Whisk or spoon for stirring
Ingredients
- 1 cup rolled oats old-fashioned rolled oats; 80g
- 1 cup milk 240ml; dairy or non-dairy, such as almond milk
- 2 tablespoons unsweetened cocoa powder 10g; Dutch-processed recommended for smoother flavor
- 2 tablespoons maple syrup 30ml; or honey, adjust to taste
- 1 tablespoon chia seeds 12g
- 1/2 teaspoon vanilla extract 2.5ml
- salt pinch
Optional Toppings
- mini chocolate chips optional topping
- whipped cream optional topping
- crushed candy canes optional topping
- marshmallows optional topping
Instructions
- Add the rolled oats, sifted cocoa powder, chia seeds, and a pinch of salt to a mixing bowl. Whisk until the cocoa powder is evenly distributed with no clumps.
- Pour in the milk, maple syrup, and vanilla extract. Stir vigorously for about 30 seconds until completely incorporated with no dry spots.
- Divide the mixture evenly between two mason jars, pressing the oats down slightly so they're fully submerged. Leave about an inch of space at the top for toppings and wipe the rims clean before securing the lids.
- Place the jars in the refrigerator and let them sit for at least 6 hours, ideally 8-12 hours, until the oats are creamy and the chia seeds have expanded.
- Remove from the fridge, stir to redistribute any settled cocoa, and add your favorite toppings. Enjoy cold or microwave for 30-60 seconds for a warm breakfast, adding a splash of milk if too thick.
Notes
- Use Dutch-processed cocoa powder for a smoother, less bitter chocolate flavor than natural cocoa.
- For thicker oats, reduce the milk to 3/4 cup; for thinner oats, add an extra 1/4 cup.
- Start with less maple syrup than called for—you can always add more in the morning.
- Mix vigorously for at least 30 seconds to prevent cocoa powder clumps.
- Let the oats chill a minimum of 6 hours, but 8-12 hours yields the best texture.
- To serve warm, microwave for 45-60 seconds, stirring halfway through, and add a splash of milk if needed.
- Stir in a scoop of chocolate protein powder for extra staying power.
- Mash half a ripe banana into the mixture for natural sweetness and creaminess.
- Store in sealed containers in the refrigerator for up to 5 days; these do not freeze well.
- Prepare 4-5 jars at once on Sunday for easy weekday breakfasts; keep wet toppings separate until eating.
Nutrition
Serving: 1ServingCalories: 285kcalCarbohydrates: 51gProtein: 9gFat: 6gSaturated Fat: 1gSodium: 95mgFiber: 9gSugar: 16gCalcium: 15mgIron: 20mg
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