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Chocolate Coconut Bounty Overnight Oats

Chocolate coconut overnight oats combine cocoa, sweetened shredded coconut, and semisweet chocolate chips in a no-cook breakfast. After chilling, the oats soften into a thick, creamy mixture with a chocolate-coconut flavor.
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Prep Time 10 minutes
chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

  • 1.25 cup milk
  • 0.5 cup Greek yogurt plain
  • 2 tbsp maple syrup
  • 1 tbsp cocoa powder unsweetened
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt
  • 1 cup oats old-fashioned rolled
  • 1 tbsp chia seeds
  • 0.25 cup coconut sweetened shredded
  • 2 tbsp chocolate chips semisweet

Equipment

  • 2 16-ounce jars

Method
 

  1. In a medium bowl, whisk the milk, Greek yogurt, maple syrup, cocoa powder, vanilla, and salt until smooth.
  2. Stir in the oats, chia seeds, shredded coconut, and chocolate chips.
  3. Divide the mixture between two 16-ounce jars, cover, and refrigerate for at least 6 hours or overnight, until the oats are softened and the mixture is thick.
  4. Stir the oats before serving.

Notes

For the smoothest mixture, whisk the cocoa powder thoroughly into the milk and yogurt before adding the oats. Store covered in the refrigerator for up to 4 days; freezing is not recommended because it can affect the texture. Use dairy-free milk and yogurt for a dairy-free version.