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To make chocolate overnight oats, stir 1 tablespoon of unsweetened cocoa powder into a splash of milk until smooth, then mix in ½ cup of old-fashioned rolled oats, the rest of ½ cup of milk, ¼ cup of Greek yogurt, a little maple syrup and vanilla, and refrigerate in a jar for at least 6 hours or overnight. No cooking, five minutes of work the night before, and breakfast tastes like chocolate pudding with a spoon already in it.
Make one jar or line up four at once; they keep in the fridge for the working week.
What do you need for chocolate overnight oats?
Makes: 1 jar (about 1½ cups) · Prep: 5 minutes · Chill: at least 6 hours
- ½ cup (45 g) old-fashioned rolled oats
- 1 tbsp (5 g) unsweetened cocoa powder, or up to 2 tbsp for a darker jar
- ½ cup (120 ml) milk or a plant milk
- ¼ cup (60 g) plain Greek yogurt
- 1 tbsp chia seeds (optional, for a thicker texture)
- 1 to 2 tsp maple syrup or honey
- ¼ tsp vanilla extract
- A pinch of fine salt
- To serve: sliced banana, berries, chopped nuts or a few chocolate chips
How do you make chocolate overnight oats?
- Make a cocoa paste. In a jar or bowl, stir the cocoa powder and salt with 2 tablespoons of the milk until completely smooth.
- Add everything else. Stir in the rest of the milk, the yogurt, maple syrup and vanilla, then the oats and chia seeds.
- Cover and chill for at least 6 hours, or overnight. The oats soften and the cocoa turns the whole jar thick and creamy.
- Stir and top. In the morning, give it a stir, loosen with a splash of milk if it is too thick, and add your toppings. Eat cold, or warm it for 1 minute in the microwave.
Why make a cocoa paste first?
Cocoa powder does not dissolve in cold milk; it floats on top in dry clumps that never fully disappear, even overnight. Stirring it into a spoonful of liquid first wets every grain, so the finished oats are evenly chocolatey with no bitter pockets. The same trick is behind smooth chocolate milk made with cocoa powder.
Natural and Dutch-process cocoa both work in no-cook oats, since there is nothing to leaven. Natural cocoa tastes brighter and fruitier; Dutch-process is darker and milder. Grevista is a one-ingredient natural cocoa from Vietnamese Trinitario cacao, and its fruity notes pair well with berries on top.
Can I put chocolate in overnight oats?
Yes. Cocoa powder gives the chocolate flavor all the way through; chopped dark chocolate or chocolate chips are best added in the morning as a topping, so they stay crisp instead of softening in the milk. For a richer jar, swirl in a spoonful of chocolate hazelnut spread or peanut butter before chilling.
What not to add in overnight oats?
- Steel-cut oats: they stay hard after a night in milk. Use old-fashioned rolled oats.
- Instant oats: they turn to mush. Fine if you like it very soft, but the texture is closer to porridge.
- Crunchy toppings the night before: nuts, granola and cookies go soggy. Add them in the morning.
- Sliced banana or apple ahead: they brown. Mash banana into the oats if you want it overnight, or slice fresh fruit on top.
What are some good variations?
| Version | Change |
|---|---|
| Peanut butter cup | Stir in 1 tbsp peanut butter; top with chopped peanuts |
| Chocolate banana | Mash ½ ripe banana into the oats and skip the maple syrup |
| Mocha | Replace 2 tbsp of the milk with cold brewed coffee or espresso |
| Black forest | Top with cherries and a spoonful of yogurt |
| Extra protein | Add 1 scoop of chocolate or vanilla protein powder and 2 to 3 tbsp extra milk |
How long do chocolate overnight oats last?
Up to 4 days in the fridge in a sealed jar, so a Sunday batch covers most of the week. They thicken as they sit; stir in a splash of milk before eating. Keep toppings separate until the morning you eat them.
If you are deciding which tin to buy for recipes like this one, see our guide to the best cacao powder, which compares options by flavor, processing and published lab testing.
Prefer a warm bowl? Try our chocolate oatmeal with cocoa powder.
Frequently asked questions
Can I eat overnight oats warm?
Yes. Warm the jar contents in a bowl for 60 to 90 seconds in the microwave, stirring halfway, with a splash of milk.
Can I make them without yogurt?
Yes. Use ¾ cup of milk in total and add the chia seeds so the oats still set thick and creamy.
How much cocoa powder should I use?
Start with 1 tablespoon per ½ cup of oats for a milk-chocolate taste, and go up to 2 tablespoons for a dark, brownie-like jar, adding a little more sweetener to balance it.
Written by the Grevista Editorial Team. Last updated November 5, 2026. How we check facts: Editorial Policy.