Chocolate Overnight Oats

Chocolate.

For breakfast. 

Let’s do this!!

Today is my best friend Shannon’s wedding, and I couldn’t think of a more appropriate post to celebrate with than something chocolatey for breakfast. 

Some of my favorite childhood memories are from our endless sleepovers; most of which involved staying up too late and eating the occasional slab of leftover chocolate cake for breakfast, which now sounds a bit over the top but at the time was truly blissful.  

My memories of middle and high school are mostly going to school (with Shannon), going to work (spoiler alert: we worked at the same restaurant), and sleeping over Shannon’s house- like, every weekend. For a few summers we were obsessed with sleeping in a tent in the backyard- initially at my house, but eventually we hauled the tent to her backyard, too- where we continued our antics. We laughed together, cried together, and more often than not stayed up talking til 4:00 in the morning together. 

One year we raced the lawn mower around my backyard for days on end (with the blade off, relax), both squeezed onto the seat together, laughing until we cried- er, until Shannon took over the wheel, knocked me off, and ran me over.  

Truly, Shannon and I were inseperable. I have three sisters and a giant extended family I love to death, but somehow I found myself with a second family- tiny as it may be- with Shannon and and her mom, Karen. 

Then, life happened. We went away to different colleges, ended up in different cities in different states, and both met boys we fell in love with. We still got together when we were both home for Thanksgivng, Christmas, and the random long weekend here and there, but overall, we were in a long-distance friendship for years. 

Until now. This year, we both live in the same state, less than 10 miles away from each other, and it feels like the the piece of my heart has been missing since I went away to college is finally back where it belongs. 

So, today, I’m eating chocolate for breakfast, just like Shannon and I did way, way back in the day. Only now, its in the form of overnight oats made with chia seeds, coconut milk, cocoa powder, and a little drizzle of maple syrup. 

And instead of sleeping together in a tent, laughing until we cry, tonight I’ll watch Shannon walk down the aisle, and I will most certainly laugh AND cry. And hopefully, if everything goes according to plan, no one will get run over with a lawnmower or accidentally stick a spoon in the blender while it’s running. Though, truth be told, you can never be sure when the two of us are together. 

I hope you love this chocolatey breakfast as much as I do! It’s:

thick, 

creamy,

ultra chocolatey, 

full of protein + fiber, 

and super easy to make! 

It’s also the perfect vehicle for all your favorite  breakfast toppings, like granola, fresh or dried fruit, nut butter, cacao nibs, chocolate chips, etc. Whatever you love on top of a bowl of yogurt or oatmeal will be great here! 

Make the recipe as written tonight for an easy grab-and-go breakfast tomorrow, or double, triple, or even quadruple the recipe for a big batch of chocolate overnight oats you can scoop out and eat all week long. 

If you make this recipe, let me know how it turns out! Leave a comment here, or take a picture and share it with me on Instagram! And don’t forget to check out my PANTRY STAPLES page to stock up on ingredients for this recipe! Enjoy this glorious Fall weekend, friends!

Chocolate Overnight Oats

Chelsea Colbath

A thick, creamy, chocolatey breakfast made from simply, healthy ingredients like oats, chia seeds, cocoa powder, and maple syrup. Make a single serving for your self, or double, triple, or quadruple the recipe for a big batch to eat all week!

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Ingredients

  

• 1 cup full-fat canned coconut milk*
• 1/3 cup oats regular or quick-cooking both work
• 1 Tablespoon chia seeds
• 1 Tablespoon cocoa or cacao powder
• 1-3 teaspoons maple syrup more or less to sweeten
• a tiny splash of vanilla
• a tiny pinch of salt

Instructions

 

• 1. Put all ingredients into a 16oz jar (or other container with a lid), stir well, then cover and refrigerate overnight (or for at least 4 hours). This recipe can be made up to 5 days in advance, as long as you keep it refrigerated until ready to eat.
• 2. Serve as is, or with toppings such as granola, fresh fruit, cacao nibs, chocolate chips, peanut or almond butter, etc.

Notes

*I prefer the creamy texture and flavor of canned coconut milk, but any milk you like, or a combination of yogurt and milk (to make 1 cup total) will work just as well.