Chocolate Overnight Oats (with extra fiber!)

Name: Chocolate Overnight Oats (Extra Fiber!)
Prep time: 5 min
Total time: 5 min
Ingredients: 1 cup old-fashioned rolled oats ((certified gluten-free if needed)); 2 tablespoon cacao powder; 2 tablespoons ground flax seeds ((or chia seeds)); 3 to 4 tablespoons maple syrup; ½ teaspoon vanilla extract ((optional)); 1 cup milk of choice ((or more; see notes))

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Sometimes, you just want chocolate for breakfast. (Or at least, I do.) That’s when you should try these chocolate overnight oats! They have a rich, chocolate flavor, and include extra fiber to help balance the natural sweetness.

If you’re not already familiar with overnight oats, it’s one of the easiest ways to make oatmeal. There’s no cooking required; all you have to do is stir together a few ingredients, then add a lid and let it soak overnight in the fridge. In the morning, the oats are tender and ready to enjoy!

Another reason to enjoy overnight oats? According to research, uncooked oats contain more resistant starch than the cooked version. That means your gut health might benefit, too!

⭐⭐⭐⭐⭐ Featured Review

“Made these chocolate overnight oats and they will definitely be a staple. Very simple and quick to whip together before heading to bed! Making an easy morning breakfast that you can literally grab out of the fridge and go! It’s delicious and convenient!” – Victoria

chocolate overnight oats in a glass jar with raspberries and mini chocolate chips.

Chocolate Overnight Oats Ingredients

Rolled Oats. This recipe calls for old-fashioned rolled oats for the best texture. Quick-cooking oats can be used, but they will likely be mushier after soaking. (In a pinch, I’ve used quick-cooking oats and only waited 10 minutes for them to soak before eating.)
Milk of Choice. You can use any milk you prefer for this recipe, but I did find a study suggesting that soaking oats in water (not cow’s milk) may reduce phytic acid levels. That, in turn, may help to boost iron absorption in the body. Since many dairy-free milks are water-based, like homemade almond milk, I usually choose one of those.
Cacao Powder. I always use raw cacao powder because it’s cold-pressed and may retain more nutrients than regular cocoa powder. That said, either option should work flavor-wise. Cacao powder tends to be slightly more bitter, so you might not need as much sweetness when using Dutch-processed cocoa powder.
Maple Syrup. Pure maple syrup is my favorite natural sweetener for chocolate-flavored desserts. It’s easy to add to taste, so feel free to start with less and add more as needed.
Ground Flax Seeds. I add ground flax for extra fiber, but you can also add chia seeds or hemp hearts as a nutrient-dense add-in. If you don’t use chia seeds or ground flax seeds, you won’t need as much liquid, either.
Vanilla Extract. I add a splash of vanilla for a flavor boost, but this is optional.

Gluten-Free Note: If you need a gluten-free recipe, be sure to use certified gluten-free oats, as they can be contaminated during processing.

rolled oats, milk, cacao powder, maple syrup, and vanilla extract labeled on a white surface.

How to Make Chocolate Overnight Oats

Step 1:

Gather two 12-ounce or larger jars with lids. (You can double or triple the recipe if you’d like to make more servings; this should last 5 days in the fridge.)

Into each jar, add 1/2 cup old-fashioned rolled oats, 1 tablespoon each of cacao powder and ground flaxseed, a splash of vanilla extract, and 1 1/2 tablespoons of maple syrup.

Then pour the milk into each jar. I use a 1:1 ratio of milk to oats for a thick overnight pudding, but if you prefer a runnier texture, use 3/4 cup milk per 1/2 cup of oats. (I ended up using 3/4 cup of milk in these photos.)

If this is your first time making overnight oats, you might want to start with a 1/2 cup of milk, since you can easily add more later.

chocolate, oats, ground flax, and milk added to two glass jars with lids.

Step 2:

Stir well and then taste the oats. Using only 1 tablespoon of maple syrup will create a dark chocolate flavor, so you might want to add another half tablespoon to achieve a sweeter chocolate taste. (My family definitely prefers it a little sweeter, but again, this is easy to add later, so I’d rather you start with less and add more to taste.)

Once the cacao powder has been well mixed into the oats, secure the lids and place the jars in the fridge to soak overnight. It’s best if they can soak for at least 12 hours.

chocolate oats stirred with a lid on and texture after they've soaked overnight.

Step 3:

When you’re ready to eat the oats, remove one of the jars from the fridge and take off the lid. Stir well to ensure the ingredients are evenly distributed. Then adjust any flavoring to taste. You can add an extra splash of maple syrup for a sweeter chocolate flavor, or a pinch of salt to tone down the sweetness. You can also add extra milk for a runnier consistency.

The oats are ready to eat right away, straight from the fridge, so it’s an easy breakfast when you have a fast morning!

two jars of chocolate overnight oats topped with raspberries.

Serving Tips

I prefer the texture of overnight oats with toppings, so each bite offers a variety of textures and flavors. My favorite topping is fresh raspberries, but any other fruit will work, too.

For a peanut butter chocolate flavor, stir in a tablespoon of peanut butter and add some crunchy peanuts on top! (Sliced banana would be nice on this, too.)

Overnight Oats Recipe FAQs

Are raw oats safe to eat?

Old-fashioned rolled oats are not technically raw. Oat groats are steamed before they are rolled, so the heat should kill any harmful bacteria.

Do you eat overnight oats warm or cold?

This recipe is meant to be enjoyed cold, especially if you’re interested in the potential resistant starch benefits I mentioned above. However, you can certainly warm them up in the morning if you want to!

How soon can you eat overnight oats?

The oats likely won’t be soft enough to eat for at least 2 hours. I prefer the texture when they have been fully soaked overnight, so closer to 12 hours. If you need a faster breakfast, try using quick oats instead of old-fashioned oats, and use a 1:1 ratio of oats to milk. Quick oats are ready to eat much faster, in as little as 10 minutes of soaking.

Chocolate Overnight Oats (Extra Fiber!)

4.89 from 9 votes

Chocolate Overnight Oats are the perfect meal-prep breakfast when you want something easy to grab straight from the fridge. There's no reheating required, and it tastes like a rich chocolate treat! Since uncooked oats have more resistant starch than cooked oats (see the research below), your gut and taste buds will thank you.

prep5 mins cook0 mins total5 mins

Servings:2

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Ingredients

1 cup old-fashioned rolled oats (certified gluten-free if needed)
2 tablespoon cacao powder
2 tablespoons ground flax seeds (or chia seeds)
3 to 4 tablespoons maple syrup
½ teaspoon vanilla extract (optional)
1 cup milk of choice (or more; see notes)

Instructions

You'll need two 12-ounce or larger glass jars with lids to get started. (Make more jars if you'd like more servings for the week ahead.) In each jar, add ½ cup of rolled oats, 1 tablespoon of cacao powder, 1 tablespoon of ground flaxseed, 1 ½ tablespoons of maple syrup, ¼ teaspoon of vanilla extract, and ½ cup of milk.
Stir well, until the cacao powder looks relatively well mixed in. (It can clump as you stir, and that's okay!) As written, this will make thick overnight oats. If you prefer a runnier consistency, like the photos in this post, add another ¼ cup of milk to each jar and stir again. You can also taste the mixture and add a little more maple syrup if a sweeter flavor is desired.
Cover with a lid, then store in the fridge overnight (roughly 8 to 12 hours).
When you're ready to eat, grab the jar from the fridge and remove the lid. Stir well and enjoy it right away. You can add an extra splash of milk for a looser texture, or add your favorite toppings, such as fresh raspberries or a drizzle of peanut butter. These jars can be stored in the fridge for up to 5 days.

Video

Notes

Nutrition information is for half the recipe (one jar) and is automatically calculated using an online ingredient database, so it’s just an estimate, not a guarantee.

Milk Note: Research suggests that soaking oats in water, rather than cow’s milk, may help to reduce phytic acid, and therefore might help nutrients be better absorbed. Since homemade almond milk is mostly water-based, I like to use it for overnight oats.

Want more protein? I often add a scoop of unflavored collagen peptides to overnight oats. This doesn’t affect the flavor, but adds up to 18 grams of protein per scoop.

My Glass Jars: These are the glass jars (affiliate link) I use in all of my photos. We use them so often that we’ve collected about 10-12 of them over the years.

Update Note: This recipe was slightly updated in 2026. I doubled the recipe so it makes two jars instead of one, and I added flax seeds to the recipe rather than making them an optional add-in. Instead of flax seeds, you can use a tablespoon of chia seeds, hemp hearts, or peanut butter, too.

Nutrition

Author: Megan Gilmore

Course: Breakfast

Cuisine: vegan

Keyword: chocolate overnight oats

More Recipes to Try

If you try these Chocolate Overnight Oats, please leave a comment and star rating below letting me know what you think! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

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Comments

terry says:

May 23, 2021 at 12:42 pm

question: My instacart shopper just brought mistakenly brought me quick cooking oats instead of the old fashioned rolled oats. I’ve been making this as you directed for months and love it, it’s my favorite ready made breakfast.
What will happen if I try it with the quick cooking oats they brought?
PS: I love your vegan recipes and look forward to them every week. (especially instant pot)

1. Megan Gilmore says:
  
  May 24, 2021 at 6:38 am
  
  I would just try it with the quick cooking oats! I think the texture will be a little mushier, but it will still be tasty.