Inspired by Mexican chocolate, these overnight oats have a slight bitterness from the cocoa that is balanced by the sweetness of the honey. They’re seasoned with cinnamon and allspice and then topped with crunchy cacao nibs and sliced
Spiced cocoa overnight oats
Ingredients
- 1 cup unsweetened vanilla almond milk
- 1 cup old-fashioned rolled oats, uncooked
- 2 tsp unsweetened cocoa powder
- 2 tsp honey
- Pinch of cinnamon
- Pinch of allspice
- 2 tbsp sliced
almonds - 2 tsp cocoa nibs
Directions
In a medium bowl, stir together milk and oats. Once mixed, add the cocoa powder, honey and spices and stir until the cocoa is evenly incorporated into the mixture. Divide evenly between two glasses or bowls, cover, and refrigerate for at least 5 hours and up to 4 days.
Serve the oat flakes cold and garnish with sliced
Servings: 2 | Serving size: 1/2 recipe
Nutrition (per sPortion): Calories: 261; Total fat: 9g; Saturated fat: 2g; Monounsaturated fat: 4 g; Polyunsaturated fat 2 g; Cholesterol: 0mg; Sodium: 94 mg; Carbohydrates: 38g; Fiber: 8g; Sugar: 6g; Protein: 8g
Nutritional bonus: Potassium: 348 mg; Iron: 15%; Vitamin A: 5%; Calcium: 28%
Originally published March 22, 2019; Updated January 2026
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