By Hetty Lui McKinnon
Updated Oct. 12, 2023
- Total Time
- 10 minutes, plus overnight soaking
- Prep Time
- 5 minutes
- Cook Time
- 5 minutes, plus overnight soaking
- Rating
- 4(338)
- Notes
- Read community notes
Here is the perfect excuse to eat chocolate for breakfast. With the addition of cocoa and vanilla, these creamy overnight oats taste undeniably rich and indulgent. The sticky Medjool dates break down, adding a caramel flavor and natural sweetness. (Regular dates will work too, but you may need one or two more.) Customize these oats as you wish: Add spices like ground ginger or cinnamon; dried fruits such as raisins, figs or prunes into the soaking mixture; or top with toasted shredded coconut or toasted nuts for texture.
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Ingredients
Yield:4 servings
- 1cup old-fashioned rolled oats
- 2tablespoons chia seeds
- 3Medjool dates, pitted, roughly chopped
- 2tablespoons maple syrup, plus more to serve
- 2teaspoons vanilla extract
- 3tablespoons unsweetened cocoa powder
- 2½cups milk or non-dairy milk
- Mixed berries, to serve
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
277 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 49 grams carbohydrates; 8 grams dietary fiber; 25 grams sugars; 10 grams protein; 81 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
In a quart jar or a large airtight container, mix the oats, chia seeds, dates, maple syrup, vanilla, cocoa powder and milk. Stir well with a wooden spoon. If the cocoa powder does not dissolve straight away, leave it for a few minutes, then stir again.
Step
2
Seal the jar or container tightly and refrigerate overnight (at least 6 hours).
Step
3
To serve, stir well. Place into bowls and top with berries and, if you like, a small drizzle of maple syrup.
Tip
- While not mandatory, the oats benefit from a little stir, about 1 to 2 hours after first being refrigerated. This allows for more even distribution of the chia seeds and prevents clumping.
Ratings
4
out of 5
338
user ratings
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Cooking Notes
Zack
1.5 cups is plenty of milk for 1 cup of oats. 2.5 cups is going to yield a very soupy concoction—1.5 will give you the creamy/pudding texture that is typical for overnight oats.
KL
balanced, filling, yummy breakfast. I make something very similar every morning. For a single serving, you can try 3/4 cup old fashioned oats, 1 cup milk, 1 tbsp chia seeds, 1 tbsp cocoa powder, and add sweetener of choice to taste (I use monkfruit.)
Tobias
I absolutely love chocolate overnight oats. Great to see them getting represented in NYT cooking!I replace some of the milk with greek yogurt to get a more creamier, almost brownie-like texture. You can also do them meal-prep style, I usually make 5+ servings at a time and it only gets better as it sits in the fridge. They're very customizable, you can go so many different ways: bananas for extra sweetness, walnuts or pumpkin seeds for a contrast in taste and texture...
bev
My guess about larger amount of liquid is that chia seeds are like sponges and they will absorb a lot of liquid too.
Julia
I’ve been using a chocolate protein powder in my overnight oats, plant based powder and it is delicious.
Craig W
I like maple syrup, but, date syrup would be a nice substitute.
Jeanne H
Zach is exactly right- too much milk is called for, and my teen’s first comment was, “a little watery.” Next time I would go down to 1.5 cups of milk!
Ashley
This is delish. One ingredient I strongly think makes it even better: salt. Salt and chocolate -- nothing yummier. Next time I'll add a 1/2-1 tsp.
jen
I made this recipe with all ingredients using 2 1/2 cups Macadamia Nut Milk but I cut the vanilla to 1 teaspoon. When I saw it was looking a little soupy I added 1/2 cup of additional oats and that did the trick! I divided between 4 small mason jars for 4 servings, chopping 1 prune into each jar, my substitute for the dates. Absolutely perfect!
Winter
After I heated this the next morning, I had something more like gritty oatmeal brownies. I think the ingredients would be fine when I want chocolate oatmeal for breakfast -- this was a first for me -- but this overnight version is a one and done for me. (YMMV)
katie
I use only 1 cup of whole milk each time I make this. I enjoy the thickness but can imagine wanting another 1/2 cup to make it less thick. This is also excellent when mixed with yogurt!
Luxury breakfast the easy way
I’m a big fan of overnight oats with chia seeds and have several other recipes, so when I found this, it obviously had to be tested. I made two servinge and worried that it would be too little, but it wasn’t (although it doesn’t hurt to add a little extra oats and chia seeds). I served it with chopped hazelnuts and sea buckthorn marinated in confectioner’s sugar and a few drops of a good rum (adds fantastic flavor) and it was a hit! Very easy to make and tastes like luxury… ;-)
will
I’ll make it again. Tasty and filling. But agree that a cup less milk makes a lot of sense. Bit soupy
Sophia Lyons
very adaptable recipe. i do it with 2 cups plain, unstrained homemade yogurt (which is typically crema texture for me). my partner likes the texture of the dates, i add extra. i often do it with 1 tsp. leftover hot fudge or chocolate syrup per serving and leave out the cocoa/maple syrup. also really good with pumpkin or apple jam
Stephanie
Chiming in to say that the others are correct; 2.5 cups of liquid per one cup of oats is far too much and it made a very soupy dish. The flavor was still good, so I would make this again and just cut back the liquid.
Marie
It's not just oats though - it's also chia seeds. If you omit the chia seeds, then I'm sure 1.5 cups is fine. I add the full 2.5 cups and sometimes more to get a creamy consistency.
Sarah
I made it with Diaspora's Anamalai cacao and it felt super decadent eating for breakfast. Loved it with blueberries and some salt on top. Based on previous comments, I made it last night and did use 1.5 cups of milk instead of 2.5, and it definitely had enough liquid today, but I could see myself stirring in a bit more for tomorrow's breakfast or day after's, if it lasts that long.
roody
I found it needed more liquid than what the recipe calls for, and I didn’t have dates or maple syrup so I just used honey, and it was delicious. Such a perfect pairing with berries on top!
additions
Used Oat milk for dairy alt. and it was a little soupy. Used Large mason jar and mixed easier by shaking. Finely chopped the dates so the girls couldn’t taste them.
Anna
This calls for way to much milk—I would use 1.5 cups. Otherwise, delicious!
Nanu Gelda
Loved this! Added 1/4 tsp of espresso powder/instant coffee as well to help bring out a deeper cocoa flavor. Used 1.5 cups of milk and it was perfect.
SCH
Reduce proportion of milk to oats. I substituted cut up prunes for dates. Really creamy, really chocolatey, really good!
Mary D
Such a fun recipe! I did 2 cups of unsweetened soy milk to 1 cup of oats, left out the maple syrup (didn’t miss it), added walnuts, and used chocolate extract instead of vanilla. Yummy rich flavor. Dates were key. Did not disappoint for a decadent tasting, healthy and filling breakfast.
Teddy From France
It tastes more like a very good dessert than breakfast. It is like a crunchy mousse au chocolat. I love it but only for the weekends
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