These Chocolate Almond Overnight Oats taste like cocoa roasted almonds in a creamy bowl with chocolate almond milk, cocoa, mini chocolate chips, and almonds.
author’s note
The Breakfast That Saved Me In College!
During my college years, overnight oats were my unofficial meal plan. I had five little plastic containers that lived on a tiny dorm shelf and held pretty much every breakfast I ate. I’d prep a full week’s worth on Monday and grab one on my way to early classes or the gym. And since I certainly wasn’t turning down donuts with friends the night before, oats felt like my version of balance.
Out of all the overnight oats combinations I tried back then, this Chocolate Almond version is the one I still make the most. It tastes like a bowl of cocoa-roasted almonds in oatmeal form. It’s ultra fudgy, creamy, and so easy to mix together. I love that I can stir everything in one bowl, pop it in the fridge, and it thickens up into the dreamiest breakfast.
Even now, I often make these in the morning, head out for a workout, and by the time I’m home they’re chilled and thickened just enough. The flavor gets richer the longer they sit, so they’re perfect for real overnight oats or the quicker “45-minute version.”
Ingredients
| Ingredient | Swaps / Tips |
|---|---|
| Chocolate almond milk | Use chocolate dairy milk or vanilla almond milk for a milder flavor. |
| Old-fashioned oats | Quick oats work but get softer; avoid steel-cut. |
| Almond butter | Any nut butter works but almond keeps the chocolate-almond flavor. |
| Dutch-process cocoa | Natural cocoa works but won’t taste as rich. |
| Greek yogurt | Use a yogurt you enjoy eating plain for the best flavor. Greek Gods Honey Vanilla Yogurt is my favorite. |
| Maple syrup | Adjust sweetness to taste; honey or stevia also work. |
How To Make Chocolate Almond Overnight Oats
- Mix the base: Stir almond butter and yogurt until smooth.
- Add the rest: Add almond milk, oats, vanilla, salt, maple syrup, and cocoa powder.
- Chill: Cover and refrigerate overnight or at least 30–45 minutes until thick.
- Add toppings: Mini chocolate chips, cocoa-roasted almonds, or an almond butter drizzle are fantastic.
Chocolate Almond Overnight Oats Tips
- Overnight oats are meant to be eaten cold, but you can warm them up if you like.
- Sweeten to taste. Depending on your brands and how sweet you like breakfast, adjust the sweetener or skip it. Liquid stevia works too. I use about 1/4 teaspoon.
- If you want them thicker, add a few tablespoons of chia seeds or extra oats for a creamier bowl.
Storage
Make Ahead Tips
- Make chocolate almond overnight oats up to 3 days ahead.
- Stir before eating.
- Add extra milk if they thicken too much.
- Store toppings separately so they stay crisp.
More Overnight Oats Recipes:
Breakfast
Almond Joy Overnight Oats
Breakfast
Peanut Butter Overnight Oats
Breakfast
Overnight Oats With Chia Seeds
Chocolate Almond Overnight Oats
Video
Equipment
Ingredients
- 2 tablespoons almond butter see note 1
- 1/3 cup honey vanilla Greek yogurt
- 2/3 cup chocolate almond milk see note 2
- 1/2 cup old-fashioned oats see note 3
- 1/2 teaspoon vanilla extract optional
- 1/16 teaspoon salt
- 1 tablespoon maple syrup or honey, see note 4
- 2 tablespoons Dutch process cocoa powder
- Toppings as desired
Instructions
- In a small bowl or airtight container, stir together almond butter and vanilla yogurt until well combined and smooth. Add in chocolate almond milk, old-fashioned oats, vanilla extract, salt, maple syrup, and cocoa powder.
- Stir until all ingredients are well incorporated. Taste the mixture and add maple syrup as needed.
- Cover the container and refrigerate overnight or until sufficiently cold and thickened, about 30 minutes.
- Just before serving, top oats with some cocoa-roasted almonds, dark chocolate chunks, or a drizzle of almond butter.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This looks so good. I love oatmeal but I always eat it steamy hot. Can you warm this one up?
Sure, I don’t see why not! 🙂 Maybe just a minute or two in the microwave. Enjoy!!
The recipe sounds great. This sentence is absolutely brutal. ” These overnight oats aren’t the best prepped and made in advance for lots of days like some of my overnight oat recipes.”
Haha thanks for your help Randy! 🙂
1. I have actually eaten chocolate covered almonds for breakfast. Frankly if you wake up in a house with chocolate covered almonds in the cupboard it’s just good sense to get in quick before someone else does.
2. Is oatmeal the American code word for porridge? I’ve probably wondered this for years since I was a kid reading The Babysitters Club, but I’ve never actually asked a real life American if this is the case. Until now!
Now I am wondering if oatmeal is porridge!! I had to google it. According to one website: “Porridge is defined as any grain, cereal or legume boiled in water, milk or both, and served hot. Thus, a porridge can be made from a variety of grains and cereals like oats, corn, rice, wheat, barley and so on. When a porridge is made from oats it is called oatmeal. Similarly, porridge made from corn is called cornmeal (polenta or grits). Thus, we can safely deduce that oatmeal is a type of porridge.” Now I know. The recipe looks great – I love the colors. I’m not much of a breakfast person but this looks better than the bran cereal I usually eat!
Haha!! So funny! I was wondering the same thing after Frankie’s comment 🙂 I love that you googled it and included the definition — so interesting! Thanks so much Natasha!!