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Blended Strawberry Oats with Chocolate Shell

Strawberry overnight oats with chocolate shell are blended until smooth, then chilled in jars beneath a crisp chocolate topping. A quick chill sets the shell for a creamy, spoonable breakfast with a satisfying crack.
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Prep Time 10 minutes
Cook Time 1 minute
chilling 4 hours 5 minutes
Total Time 4 hours 16 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

For the strawberry oats
  • 1 cup oats old-fashioned rolled
  • 1 cup milk
  • 1 cup strawberries fresh or thawed frozen, hulled
  • 0.5 cup Greek yogurt plain
  • 1 tbsp maple syrup
  • 0.5 tsp vanilla extract
  • 0.125 tsp salt
For the chocolate shell
  • 0.5 cup semisweet chocolate chips
  • 1 tsp refined coconut oil

Equipment

  • 1 blender
  • 1 microwave

Method
 

Blend and chill the strawberry oats
  1. Add the oats, milk, strawberries, Greek yogurt, maple syrup, vanilla, and salt to a blender and blend until smooth.
  2. Divide the mixture between two 16-ounce jars or bowls.
  3. Cover and refrigerate for at least 4 hours or overnight.
Make the chocolate shell
  1. Combine the chocolate chips and coconut oil in a microwave-safe bowl.
  2. Microwave in 20-second bursts, stirring after each, until smooth.
  3. Let cool for 2 minutes.
  4. Spoon the chocolate evenly over the chilled oats and spread it to cover the surface.
  5. Refrigerate for 5 minutes until the shell is firm.

Notes

For the smoothest texture, blend until no oat pieces remain. Store covered in the refrigerator for up to 3 days; freezing is not recommended because it can affect the texture. For a dairy-free version, use plant milk, dairy-free yogurt, and dairy-free chocolate chips.