Antioxidant Rich Chocolate Overnight Oats

Recipe by Kelsey Russell-Murray



Cook Time


Prep Time



Serves 02

Overnight oats are the perfect, healthy make-ahead breakfast. These chocolate overnight oats are made by combining rolled oats with a banana, yogurt, chia seeds and non-dairy milk. By allowing the oats to sit refrigerated overnight they become soft, but never mushy! Overnight oats are the perfect option for hectic mornings as they are prepared ahead of time and can be eaten cold on-the-go. These overnight oats are made with pantry staples that you probably already have available. Best of all? You only need 5 minutes and 5 ingredients: oats, chia seeds, cinnamon, yogurt and milk. This recipe would be perfect as a breakfast on the go, a mid-morning snack or as post-workout fuel! The cinnamon and cocoa powder from the chocolate yogurt provide immune-boosting antioxidants. The high fiber oats and chia seeds support gut health and glycemic control. The cinnamon also helps support stable blood sugars, making this recipe the perfect choice for diabetics. Lastly, this high fiber plant-based option is ideal for those with high blood pressure and heart disease.


  1. 1

    Mash banana until mostly smooth with a fork in a sealable container (i.e. Tupperware, mason jar)

  2. 2

    Add chia seeds and cinnamon to the banana and mix until well combined.

  3. 3

    Add oats, yogurt and milk and stir until well combined.

  4. 4

    Cover securely with a lid and store in the fridge overnight. Serve plain or with toppings of your choosing (berries, nut butter, hemp hearts, nuts/seeds etc.).

  5. 5

    Substitutions: Not a chocolate fan? Substitute the chocolate yogurt for plain, vanilla or honey flavoured coconut yogurt! Wanting to increase protein intake? Substitute coconut yogurt for Greek yogurt.

Notice: Content at this site is not intended to prescribe, treat, mitigate, prevent, diagnose or cure any medical condition or its symptoms, which advice should only be obtained from a qualified health professional.

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