Almond Joy Overnight Oat Delight

Almond Joy Overnight Oat Delight

Creamy coconut oats layered with chocolate and toasted almonds, no stovetop required.

Total 8 hr 10 min Makes 4 servings Calories 410/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

These overnight oats capture the flavors of the classic candy bar with coconut milk, cocoa, and toasted almonds folded into chewy rolled oats. Chilled overnight, they turn thick and pudding-like, making a make-ahead breakfast or snack for busy mornings.

Ingredients

  • 2 cups old-fashioned rolled oats
  • 1 3/4 cups canned coconut milk
  • 3/4 cup milk
  • 3 tablespoons unsweetened cocoa powder
  • 3 tablespoons honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3/4 cup unsweetened shredded coconut
  • 1/2 cup sliced almonds, toasted
  • 1/3 cup mini chocolate chips

Method

  1. In a dry skillet over medium heat, toast the sliced almonds, stirring frequently, until golden and fragrant.

  2. In a large bowl, whisk together the coconut milk, milk, cocoa powder, honey, vanilla extract, and salt until smooth and no cocoa lumps remain.

  3. Stir in the rolled oats and shredded coconut until fully combined and evenly moistened.

  4. Fold in half of the toasted almonds and half of the mini chocolate chips, reserving the rest for topping.

  5. Divide the mixture evenly among four jars or airtight containers, cover, and refrigerate overnight to thicken.

  6. Before serving, stir each jar and top with the remaining toasted almonds and chocolate chips.

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    Almond Joy Overnight Oat Delight

    These overnight oats capture the flavors of the classic candy bar with coconut milk, cocoa, and toasted almonds folded into chewy rolled oats. Chilled overnight, they turn thick and pudding-like, making a make-ahead breakfast or snack for busy mornings.

    8 hr 10 min 4 servings 410 cal

    Ingredients

    • 2 cups old-fashioned rolled oats
    • 1 3/4 cups canned coconut milk
    • 3/4 cup milk
    • 3 tablespoons unsweetened cocoa powder
    • 3 tablespoons honey
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 3/4 cup unsweetened shredded coconut
    • 1/2 cup sliced almonds, toasted
    • 1/3 cup mini chocolate chips

    Method

    1. 1

      In a dry skillet over medium heat, toast the sliced almonds, stirring frequently, until golden and fragrant.

    2. 2

      In a large bowl, whisk together the coconut milk, milk, cocoa powder, honey, vanilla extract, and salt until smooth and no cocoa lumps remain.

    3. 3

      Stir in the rolled oats and shredded coconut until fully combined and evenly moistened.

    4. 4

      Fold in half of the toasted almonds and half of the mini chocolate chips, reserving the rest for topping.

    5. 5

      Divide the mixture evenly among four jars or airtight containers, cover, and refrigerate overnight to thicken.

    6. 6

      Before serving, stir each jar and top with the remaining toasted almonds and chocolate chips.