Chocolate Almond Overnight Oats are like eating a handful of cocoa-roasted almonds but in oatmeal form. These oats are packed with four types of chocolate: chocolate almond milk, cocoa powder, miniature chocolate chips, and cocoa roasted almonds. They've got even more nutritious ingredients, like Greek yogurt, almond butter, and old-fashioned oats.
2tablespoonsDutch-process cocoa powder(like Hershey's Special Dark)
Optional: cocoa roasted almonds, dark chocolate chips/chunks, swirl of almond butter
PREP THE OATS: In a small bowl or refrigerator container, stir together the almond butter and vanilla yogurt until well combined and smooth. Add in the chocolate almond milk, old-fashioned oats, vanilla extract, salt, maple syrup, and cocoa powder.
STIR: Stir until all ingredients are well incorporated. Taste the mixture and add any additional maple syrup as needed.
CHILL: Cover the container and refrigerate overnight or until sufficiently cold and thickened. (Sometimes I'll even make them in the morning, get ready, and then go eat them -- they are great even after just 30 minutes in the fridge).
OPTIONALTOPPINGS: Just before serving, top oats with some cocoa-roasted almonds, dark chocolate chunks, and/or a drizzle of almond butter.
Thickness: These overnight oats are intended to be quite creamy. If you'd rather they be thicker, add a few tablespoons of additional oats and/or 1-2 tablespoons of chia seeds.Note 1:Almond butter: Use an almond butter that you enjoy eating straight out of the jar. We like using almond butter made with slow-roasted almonds and sea salt.Note 2: Milk: We love chocolate almond milk, but dairy chocolate milk works as well. Unsweetened vanilla almond milk also works for a slightly less chocolate-y overnight oatmeal.Note3:Sweetener: Scale the sweetener up or down to personal preference -- you may not even want any sweetener! One tablespoon of maple syrup is what we prefer, but use 2 tablespoons for more sweetness. Alternatively, use 1/4 teaspoon liquid stevia drops for a zero-calorie sweetener.