I’ve got a lot of chocolatey oat breakfasts on here that I love but I always like to tweak them whenever I make a new batch and this time I hit on a recipe that puts the others in the shade. This new, tweaked version was such a hit on Instagram that I’ve promised to share it with the world – extra creamy, extra chocolatey and, as always, full of nourishing goodness to keep those hunger pangs at bay for at least a few hours.
It follows my basic overnight oats recipe but I’ve managed to iron out some of my previous problems with getting a perfect chocolate combo! The creaminess of the coconut yogurt balances out the dustiness that you sometimes get using cacao powder (also helped by giving it a good long whizz in the blender) and the tang of the yogurt is balanced out by dates blended into the milk mixture.
Enjoy piling this one high with toppings – it’s particularly good with almond or hazelnut butters (perfect partners to chocolate), granola, berries and banana!
Makes 4-6 portions
- 2 cups/200g oats
- 2 cups/500ml milk of your choice (I use almond)
- 1 big tub/500g coconut yogurt
- heaped ½ cup/85g/approx 6 large dates
- ¼ cup/40g chia seeds
- ¼ cup/23g cacao powder
- a pinch of salt
- ⅓ cup/50g cacao nibs
- Stir together the oats, chia, salt and cacao nibs in a large tupperware.
- Put the milk, cacao powder and dates in a blender and whizz until thick and smooth.
- Pour the blender mixture along with the coconut yogurt into the tupperware and stir until completely combined.
- Place the lid on the tupperware and store in the fridge.
- In the morning, loosen up the oats with a little extra milk (optional), then scoop a portion into a bowl and add toppings of your choice.