Chocolate Chip Overnight Oats

Overnight oats is basically a no-cook method of making oatmeal. You soak the raw oats in milk and other ingredients, which softens them enough to eat uncooked. The next morning you have a ready-to-eat, delicious, creamy bowl of “oatmeal.” The chia seeds give it a pudding-like texture. It’s a great grab-and-go breakfast with endless possibilities and varieties.

SERVES 2

• ¹⁄₂ cup rolled oats
• ¹⁄₈ tsp salt (I used Himalayan salt)
• ¹⁄₂ cup plain yogurt
• ¹⁄₂ cup milk, almond milk, or goat’s milk
• 1 Tbsp chia seeds
• 2 tsp mini chocolate chips, preferably 72%, plus more for garnish
• 1 tsp cacao nibs
• 1¹⁄₂ Tbsp honey, preferably unprocessed
• 1 tsp coconut oil
• ¹⁄₂ tsp natural vanilla extract
• toasted coconut, for garnish

Combine all ingredients except for coconut in a small container. Mix well. Cover and refrigerate overnight.

The next day, stir the overnight oats before eating. I divide them into two small cup containers with covers and garnish each one with toasted coconut and more mini chocolate chips. This lasts up to a week in the fridge, so another boon to this recipe is being able to prepare it in advance.

Note: This recipe doubles easily. Personalize it to your liking. You can use 1 tsp almond butter instead of the coconut oil; omit the chocolate chips and add blueberries instead; omit the honey and add chopped or mashed banana; use 1 full cup of milk and skip the yogurt; drizzle peanut butter over the top; etc. You get the idea!

Tip: Oats contain more protein than most grains. They’re a rich source of fiber, which helps you feel fuller longer. They’re also rich in antioxidants.

Tip: Cacao nibs are the least processed and most natural form of chocolate. It’s essentially eating the cacao bean itself, as they’ve been roasted, separated from their husks, and broken into smaller pieces. They have a distinctive bitter and somewhat nutty flavor that is totally masked in the overnight oats in this recipe set. Your kids will never know they’re there. They’re high in magnesium, fiber, and flavonoids.

(Originally featured in Family Table, Issue 707)