Chocolate Almond Joy Overnight Oats

Chocolate Almond Joy Overnight Oats

Creamy coconut oats layered with cocoa, almonds, and chocolate for a no-cook breakfast.

Total 8 hr 10 min Makes 2 servings Calories 420/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Halal, Kosher

Allergens

Dairy, Tree nuts

These overnight oats soak in coconut milk and cocoa powder to mimic the flavors of an Almond Joy candy bar, with toasted almonds and shredded coconut folded in for texture. Prepared the night before, they make a grab-and-go breakfast that tastes like dessert but holds up as a make-ahead weekday meal.

Ingredients

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

Method

  1. In a medium bowl, whisk together the coconut milk, milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth and no cocoa clumps remain.

  2. Stir in the oats, half of the shredded coconut, half of the sliced almonds, and half of the mini chocolate chips until evenly combined.

  3. Divide the mixture between two jars or containers with lids, cover, and refrigerate overnight, or at least 8 hours, to let the oats soften and absorb the liquid.

  4. Before serving, stir the oats and top each portion with the remaining shredded coconut, sliced almonds, and mini chocolate chips.

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    Chocolate Almond Joy Overnight Oats

    These overnight oats soak in coconut milk and cocoa powder to mimic the flavors of an Almond Joy candy bar, with toasted almonds and shredded coconut folded in for texture. Prepared the night before, they make a grab-and-go breakfast that tastes like dessert but holds up as a make-ahead weekday meal.

    8 hr 10 min 2 servings 420 cal

    Ingredients

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

    Method

    1. 1

      In a medium bowl, whisk together the coconut milk, milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth and no cocoa clumps remain.

    2. 2

      Stir in the oats, half of the shredded coconut, half of the sliced almonds, and half of the mini chocolate chips until evenly combined.

    3. 3

      Divide the mixture between two jars or containers with lids, cover, and refrigerate overnight, or at least 8 hours, to let the oats soften and absorb the liquid.

    4. 4

      Before serving, stir the oats and top each portion with the remaining shredded coconut, sliced almonds, and mini chocolate chips.