Chocolate Fudge Overnight Oats

By The Modern Nonna

on Jan 06, 2022, Updated Jan 22, 2023

5 from 3 votes
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Breakfast that tastes like dessert. These are my healthier chocolate fudge overnight oats that taste like dessert. My overnight oat recipes have been a huge hit on social media so I hope you give them a try. This recipe makes one portion, but feel free to adjust. Overnight oats are wonderful for meal-prep and you can absolutely make them a few days ahead. These are meant to be eaten cold, but if you want to warm them up with some extra milk, you are more than welcome to.

Chocolate Fudge Overnight Oats

Breakfast that tastes like dessert. These are my healthier 4 Ingredient fudgy overnight oats.
5 from 3 votes
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Servings: 1 serving
Author: The Modern Nonna
Prep Time: 5 minutes

Ingredients 

  • ½ cup rolled oats , I use quick cooking but any rolled oats work
  • 1/2-1 tablespoon maple syrup , honey or agave work as well
  • 2 teaspoons unsweetened cocoa or cacao powder
  • ½ cup unsweetened almond milk, or any you love

Instructions 

  • Add all of the ingredients to a mason jar and stir well. Use a bowl if you don’t have a mason jar.
  • Give it a really good stir and refrigerate for a minimum of 3 hours or overnight.
  • Feel free to prep ahead and enjoy.

Video

Notes

Protein powder is optional but you will probably need a touch more milk.
I added shaved dark chocolate on top for presentation but you can also add some cacao nibs as well.
Feel free to improvise and make this recipe to taste.
Minimum of 3 hours in the fridge or even overnight, the oats will last for 3-5 days in the fridge so you can prep ahead.
I don’t like to count calories as different brands hold different values but these were 250 calories total.
You can enjoy them cold which is what I do or heat them up but you might need a touch more milk if you do.
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

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6 Comments

  1. 5 stars
    Absolutely delicious flavor. Mine were a little runnier than yours which might have been careless measuring. I also added just a slash of vanilla.
    Thanks for a great recipe.

    Reply

  2. 5 stars
    This is an excellent and super easy recipe – I’ve made it 3 times now for my husband and me & we love it! I make 4 servings at a time in a mason jar and it’s great for busy mornings. Thank you for this great recipe!

    Reply

  3. 5 stars
    This so great! I eat this as snack, I found pretty 8oz jar.
    I orepare a few at a time and they last almost a week in the fridge.
    Or even have all the dry ingredients mixed and add milk a few hours before serving.
    I am pre-diabetic and love chocolate but sugar is not welcome in my body…
    Sometime if I have a craving I only eat a couple of spoonful!
    Thank you
    Monique

    Reply