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+ servings
Four jars of oats with chocolate chips

Chocolate Overnight Oats

Creamy and chocolatey overnight oats made with rolled oats, yogurt, cocoa powder, sugar-free chocolate chips, and maple syrup.
Course Breakfast
Cuisine American
Diet Low Fat
Prep Time 5 minutes
Cook Time 0 minutes
Refrigerate 4 hours
Total Time 4 hours 5 minutes
Servings 6
Calories 257kcal
Author Rena


  • 2 cup old-fashioned rolled oats
  • 1 tbsp chia seeds
  • 3 tbsp raw cacao powder or unsweetened cocoa powder
  • 2 cup non-dairy milk
  • 2/3 cup yogurt coconut or greek
  • 2 tsp pure vanilla extract
  • 1/3 cup pure maple syrup
  • 1/4 cup dark mini chocolate chips or chopped dark sugar-free chocolate


  • Add all ingredients to a mixing bowl. Stir thoroughly to combine, then divide into jars or cups.
  • Refrigerate for at least 4 hours to overnight.
  • Serve chill for a fast breakfast. Enjoy!
  • Keeps well refrigerated for up to 5 days.


  • Make sure to keep the oats in the refrigerator for at least four hours or overnight. These oats need extra time to absorb milk to become soft and tender.
  • If you don't have maple syrup as a sweetener, you can use honey or Lakanto Monk Fruit Sweetener. Agave will work well too for a vegan option.
  • Rolled oats are best for this recipe as they tend to be a bit more tender. We have not tried Instant Oats for this recipe. You may use instant oats but the texture will vary.
  • If you are maintaining a gluten-free diet, then make sure the oats have not been cross-contaminated with gluten. Use gluten-free oats.
  • For a vegan option, use non-dairy milk, non-dairy yogurt, and dairy-free chocolate chips.
  • You may add some fruits like banana, strawberry, or blueberries


Calories: 257kcal | Carbohydrates: 41g | Protein: 8g | Fat: 7g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 56mg | Potassium: 339mg | Fiber: 5g | Sugar: 14g | Vitamin A: 337IU | Vitamin C: 6mg | Calcium: 193mg | Iron: 2mg