Let me present my (your?) new favourite breakfast, vegan chocolate coconut overnight oats! This is a slightly over the top breakfast, maybe, but you don’t need to add actual squares of dark chocolate to yours if you’re not a drama mama like me. Some dark chocolate can’t be any worse than a cup of coffee in the morning, so I say go for it. There are hemp, sunflower, and chia seeds added here for a protein boost and more texture, plus cacao nibs.
Usually when I want a bit of a special overnight porridge I make something more the apple ginger muesli I shared a little while ago – more fruit centred because I love fruit. This just came from staring at my pantry jars and wondering what I could throw into a muesli because I had just eaten the last apple in the house, and it turned into a really fun, unexpected breakfast.
Chocolate for breakfast is always a good idea (like this chocolate chia pudding) and adding coconut makes it taste like a chocolate bar. A very oat-y chocolate bar, but still.
Ingredient Notes and Substitutions
- Oats: this should be rolled oats, certified gluten-free if necessary. Quick cook oats can be used if you don’t have rolled oats but the texture will be much softer.
- Seeds: consider the seeds in the recipe card a guideline. Leave them out or substitute other seeds you like (the chia needs to stay).
- Cocoa: this can be any type of baking or raw cocoa, but be sure not to use drinking cocoa mix, which has sugar and sometimes milk solids added, and will make this too sweet.
- Yogurt: while you can use another yogurt type that isn’t coconut, it will reduce the coconut flavour to do so.
This is made with a mix of coconut yogurt and oat milk, because coconut yogurt trends to be really thick and rich and needs to be thinned out a bit or it’s hard to get through a full serving of the muesli and makes it too much like a dessert.
How to Store
Storage: the overnight oats can be refrigerated in a sealed container for 4-5 days.
Freezing: while this can be frozen, the texture after thawing is not great. It’s just not time consuming enough to make enough to freeze for weeks of breakfasts – you’re better off taking the two minutes needed to mix from fresh instead.
- Look for hemp hearts: hemp seeds and hearts are two different things, with the seeds still containing the hard outer hull. You want the soft hearts here.
- Be patient: it’s right in the name – these should be refrigerated overnight. The oats needs time to soak up the liquid and get the right texture.
- Use a jar: I prefer resealable glass jars to other containers because they’re easy to shake and much less likely to leak (and they’re free, just use a peanut butter jar!).
More Easy Breakfasts
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Chocolate Coconut Overnight Oats
- 100 grams rolled oats
- 30 grams unsweetened shredded coconut
- 2 tablespoons cacao powder
- 2 tablespoons hemp hearts
- 2 tablespoons chia
- 2 tablespoons sunflower seeds
- ½ teaspoon cinnamon
- 250 ml nondairy milk
- 125 grams coconut yogurt
- 1 tablespoon maple syrup or honey optional
- Mix the oats, coconut, cacao, seeds, and cinnamon in a bowl.100 grams rolled oats, 30 grams unsweetened shredded coconut, 2 tablespoons cacao powder, 2 tablespoons hemp hearts, 2 tablespoons chia, 2 tablespoons sunflower seeds, 1/2 teaspoon cinnamon
- Stir in the milk, yogurt, and maple syrup until fully mixed, then cover and place in the refrigerator.250 ml nondairy milk, 125 grams coconut yogurt, 1 tablespoon maple syrup or honey
- Let the mixture sit overnight, or for a minimum of four hours.
- Serve with extra seeds and yogurt, and a square of dark chocolate.
* For American cup measurements, please click the pink link text above the ingredient list that says ‘American’.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.