Chocolate Overnight Oats Without Chia Seeds
One of the most popular overnight oats variations is chocolate, and in this recipe you'll learn how to make a delicious and nutritious chocolate overnight oats recipe without chia seeds.
Ingredients
- 1/2 cup rolled oats
- 1 tbsp cocoa powder
- 1 tbsp honey or maple syrup
- 1/2 cup unsweetened almond milk
- 1 tbsp ground flaxseeds (optional)
- 1/4 tsp vanilla extract
- Pinch of salt
- Optional toppings: sliced bananas berries, chopped nuts, coconut flakes, or chocolate chips.
Instructions
- In a mason jar or a small bowl, combine rolled oats, cocoa powder, ground flaxseeds, salt, and sweetener of your choice. Mix well.
- Add unsweetened almond milk and vanilla extract to the dry ingredients. Stir until well combined and there are no clumps of cocoa powder.
- Cover the jar or bowl with a lid or plastic wrap and refrigerate overnight or at least 4 hours.
- In the morning, give the oats a good stir. If the mixture is too thick, you can add more almond milk to reach the desired consistency.
- Add your favorite toppings, such as sliced bananas, berries, chopped nuts, coconut flakes, or chocolate chips. Enjoy!
Notes
This recipe makes one serving of chocolate overnight oats without chia seeds. You can easily double or triple the ingredients to make more servings.
As an alternative to chia seeds, you can also use ground flaxseeds in your chocolate overnight oats. Flaxseeds are an excellent source of omega-3 fatty acids, fiber, and lignans, which have antioxidant properties. They also provide a nutty flavor and a slightly crunchy texture to your oats.
If you prefer a smoother texture, you can blend the oats, milk, cocoa powder, sweetener, and vanilla extract in a blender or food processor before refrigerating.
To make the oats even more chocolatey, you can add chocolate chips to the mixture.
You can swap out the sweetener for mashed banana or unsweetened applesauce for a healthier option.
To make your oats even more filling, you can add protein powder or nut butter to the mixture.
