Chocolate Chip Overnight Oats

Chocolate Chip Overnight Oats

Overnight oats is basically a no-cook method of making oatmeal. You soak the raw oats in milk and other ingredients, which softens them enough to eat uncooked. The next morning you have a ready-to-eat, delicious, creamy bowl of “oatmeal.” The chia seeds give it a pudding-like texture. It’s a great grab-and-go breakfast with endless possibilities and varieties.

SERVES 2

• ¹⁄₂ cup rolled oats
• ¹⁄₈ tsp salt (I used Himalayan salt)
• ¹⁄₂ cup plain yogurt
• ¹⁄₂ cup milk, almond milk, or goat’s milk
• 1 Tbsp chia seeds
• 2 tsp mini chocolate chips, preferably 72%, plus more for garnish
• 1 tsp cacao nibs
• 1¹⁄₂ Tbsp honey, preferably unprocessed
• 1 tsp coconut oil
• ¹⁄₂ tsp natural vanilla extract
• toasted coconut, for garnish

Combine all ingredients except for coconut in a small container. Mix well. Cover and refrigerate overnight.

The next day, stir the overnight oats before eating. I divide them into two small cup containers with covers and garnish each one with toasted coconut and more mini chocolate chips. This lasts up to a week in the fridge, so another boon to this recipe is being able to prepare it in advance.

Note: This recipe doubles easily. Personalize it to your liking. You can use 1 tsp almond butter instead of the coconut oil; omit the chocolate chips and add blueberries instead; omit the honey and add chopped or mashed banana; use 1 full cup of milk and skip the yogurt; drizzle peanut butter over the top; etc. You get the idea!