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Recipe: Chocolate Protein Overnight Oats

Creaming, satisfying, and packed with fiber, these chocolate protein overnight oats are an energizing way to start the day. The base for any topping, a variety of nuts and seeds provide satiation and crunch. Seasonal fruit also adds a touch of sweetness to this delicious and nourishing breakfast.

Truth be told, I’m a savory breakfast person. Most days, I’m sharing a rendition of eggs, avocado, and toast on Instagram. It’s what I crave. Plus, I know that a savory breakfast — like a roasted sweet potato, topped with avocado and scrambled eggs — is a convenient way to balance blood sugar and aid in fullness. That said, on days when my to-do list is a mile long, I anticipate an overflowing inbox, or I need to head out the door with our baby, overnight oats come to the rescue.

The beauty of this recipe lies in its versatility. If you prefer thicker overnight oats, use less milk. Swap local honey for maple syrup (or omit altogether). For more texture, add a few spoonfuls of cooked quinoa. Prefer more crunch? Add a handful of raw buckwheat groats to the mix. Have homemade cashew milk on hand? Use that. Once the oat mixture is set, toppings are endless — use what you’ve got. From chopped dates and orange zest, to coconut shreds and thawed frozen berries, let your cravings take the lead. A dollop of fruit preserves or yogurt is wonderful too. Lastly, if you would rather eat the oats warm, throw them into a pot on the stove. While this recipe makes one portion, feel free to double or triple the recipe for the week ahead. It lasts for 3-4 days in the fridge. Enjoy!

Chocolate Protein Overnight Oats

Prep Time: 10 minutes


  • 1/2 cup rolled oats, certified gluten-free if necessary
  • 2 tbsp chocolate protein powder, whey or vegan
  • 1 tbsp unsweetened cacao powder
  • 1 tbsp chia seeds
  • 1 tbsp ground flax seeds
  • 1/2 tsp cinnamon
  • 1/2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1 1/3 cups unsweeted coconut milk (not from a can)


  • In a bowl, combine all dry ingredients.
  • Into the same bowl, pour in wet ingredients: maple syrup, vanilla extract, and unsweetened coconut milk. Mix evenly, scraping any dry ingredients from the bottom of the bowl.
  • Cover and set in the fridge (over night or at least four hours).
  • Top with nuts, seeds, fruit, etc.


For thicker overnight oats, use 1 cup nut milk; for thinner overnight oats, use 1 1/3 cups overnight oats. Lastly, if you make any of my recipes, please tag me (@wellnesswithedie) or use #wellnesswithedie on Instagram! That way, I can easily see your creations. For more recipes visit the wellnesswithedie.com.

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