Spring has sprung here in Nashville and I’m feeling motivated to get back into a routine. Making a meal prep breakfast, like these Double Chocolate Overnight Oats, definitely makes sticking to a routine a lot easier. Overnight oats are so great for making a morning routine because the whole batch only takes minutes to make and then you have a grab-n-go breakfast for the next few days. And I promise you, when you make double chocolate overnight oats, you’re going to look forward to eating them every day.

How Do You Eat Overnight Oats?

This is the question I get most frequently when I post an overnight oats recipe. And the answer is there are no rules! You can eat overnight oats cold, heat them up in the microwave, eat them plain, or make them fancy by piling on the toppings! It’s totally up to you. Soaking the oats overnight basically takes the “cooking” part out of the equation.

What Kind of Oats to Use for Overnight Oats

Old-fashioned rolled oats are the best type of oats to use for overnight oats, in my opinion. They soften quickly but still have a ton of texture so the mixture doesn’t get too gloopy. Instant oats have very little texture once soaked, so your overnight oats will turn out very mushy and gluey. Steel-cut oats require a longer soak time and may need more liquid.

Toppings or No Toppings

How Long Do Overnight Oats Last?

Overnight oats will stay good in your fridge for about 4-5 days, so I always limit my batches to 4 servings just to give myself a little wiggle room.

Don’t Like Chia Seeds? No Problem.

I added some chia seeds to my overnight oats because I love the extra dose of fiber, but I know a lot of people aren’t a fan of the somewhat gooey texture that chia can create. If you don’t like chia you can simply leave them out. The overnight oats will not be quite as thick, but they’ll be every bit as delicious!

How to Make Chocolate Overnight Oats – Step by Step Photos

Add 1 ⅓ cup rolled oats to a bowl along with 2 Tbsp chia seeds (optional), 2 Tbsp cocoa powder, 2 Tbsp brown sugar, ¼ cup mini chocolate chips, and ¼ tsp salt. Add 1 ⅓ cup milk (any type of milk you like) and ½ tsp vanilla extract.

Stir the ingredients together to combine, then let the mixture sit for five minutes. The mixture will thicken slightly in that time making it easier to get an equal ratio of solid and liquid when you divide the mixture into containers.

Divide the mixture between four containers (about ¾ cup each). Close the containers and refrigerate overnight.

After soaking overnight, the mixture will be much thicker.

Stir the oats just before eating to redistribute the cocoa powder throughout. Then enjoy that chocolatey goodness!

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