Overnight Chocolate Oats

Chocolate Overnight Oats | BakeNQuilt.com

Overnight Chocolate Oats look like a decadent dessert, but are actually a fairly healthy breakfast indulgence.  The first time I tried this technique, I made it with regular rolled oats and hated the mushy texture. I didn’t think I’d come round to them again, but thanks to a recent mis-purchase of quick cooking steel cut oats, I have changed my mind.

We eat a lot of oats in our house, mostly the old fashioned rolled oats in granola, cookies and granola bars or the quick cooking oats as a fast microwaved oatmeal.  Quick cooking steel cut oats are a whole different item.  They look like whole dried oats that have been broken up.

I accidentally bought them recently instead of quick cooking rolled oats and while they are tasty, standing over the stove stirring for 8 minutes is not my idea of quick (though it beats the 30 minutes required by regular steel cut oats).  Not wanting to spend the cooking time, I thought I’d give them a try in overnight oatmeal instead and I was really happy with the results.  Quick cooking steel cut oats turn overnight chocolate oats into a slightly chewy, not mushy, cold breakfast that is a bit like pudding and, when made in a mason jar, is easily portable.  Best yet, it keeps well for 4-5 days in the refrigerator making breakfast even quicker.  This will be a great replacement for hot oatmeal in the summer months as well.  It’s also very customizeable to prevent breakfast boredom (though I never get bored of chocolate).  A bit of cinnamon or orange peel or different fruit toppings and mix-ins easily change the flavor.  I have been topping mine with fresh raspberries, a dollop of vanilla yogurt and sometimes a few mini chocolate chips.  Not a bad way to start the day!

I am submitting this treat to We Should Cocoa this month as the theme is Oats.

We_Should_Cocoa_V3

5.0 from 1 reviews
Overnight Chocolate Oats
Author: 
Recipe type: breakfast
Cuisine: American
Prep time: 
Total time: 
Serves: 1
 
Indulgent chocolate oatmeal that is soaked, not cooked, in the refrigerator overnight. Chocolatey, slightly chewy and delicious.
Ingredients
  • ¼ C. (40g) quick cooking Steel Cut Oats
  • 1 T. Dutch Process Cocoa Powder
  • 1 T. coconut sugar (or sweetener of choice)
  • ½ T. mini chocolate chips
  • pinch of salt
  • ⅓ C (80ml) unsweetened almond milk
  • ¼ tsp. vanilla bean paste or extract
Instructions
  1. Stir the dry ingredients together in a ½ pint canning jar.
  2. Mix in the wet ingredients.
  3. Put on the lid and store in the refrigerator for 12 hours or up to 5 days.
  4. Just before serving, give the oats a good stir. Top as desired and enjoy!
Notes
Dutch Process Cocoa powder is a much better flavor in these oats than Natural Cocoa Powder and a nice, dark chocolate color and aroma. Natural cocoa powder can be used if you want a less chocolate flavor and lighter color.
Add in any flavors you like to customize the oats - cinnamon, espresso powder, orange zest, flavoring extract, fresh or dried fruit (add more liquid if adding dried fruit before refrigerating as it will absorb some).

 

 

 

Related posts:


Comments

Overnight Chocolate Oats — 2 Comments

  1. I had no idea you could do this with quick cooking steel cut oats. I am testing this out tonight and will see what it’s like in the morning. Thanks for sharing! 🙂

  2. I’ve not heard of steel cut oats before, so this is interesting. I actually like the mushiness of soaked rolled oats, but I rather think I’d like your version too. How could I not when it’s got chocolate in it 😉

    I shall keep an eye open for these and see if I can get hold of some. Your chocolate oats sounds like a lush breakfast, especially topped with raspberries. Thanks for joining in with We Should Cocoa.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: