Go Back
–+ servings
Overnight Chocolate Oats and Chia Pudding - The Whisk Addict

Overnight Chocolate Oats and Chia Pudding

Overnight chocolate chia and oats pudding, is a luscious chocolate pudding like tasting breakfast/ dessert. It is luscious, and uber easy to make. This recipe is one of my favorite meal prep recipes to make, and is great way to add nutrition packed breakfast to your day!
5 from 3 votes
Print Pin
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Gluten Free, Low Lactose, Vegan
Keyword: Chia Puddings, Healthy Breakfasts, Healthy Desserts, Healthy Recipes, Healthy Snacks, Oats
Prep Time: 5 minutes
Refrigerate Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 6 Servings
Calories: 246kcal
Author: Aayushi Patel

Equipment

  • 1 Mixing Bowl

Ingredients

  • 2 Cups Coconut Milk
  • ½ Cup Rolled/ Instant Oats
  • ¼ Cup Chia Seeds
  • 3 Tablespoons Raw Cacao Powder
  • 2 Teaspoons Instant Coffee
  • 3 Tablespoons Maple Syrup
  • 2 Teaspoons Vanilla

Instructions

  • In a mixing bowl add 2 cups of coconut milk or any other dairy-free milk of your choice.
  • To this add ½ cup rolled oats and ¼ cup chia seeds. Now add 3 tablespoons raw cacao powder, 2 teaspoons instant coffee, 3 tablespoons maple syrup and 2 teaspoons vanilla.
  • Now mix everything well. Cover it with plastic wrap and set it in the refrigerator to chill for atleast 4 hours.
  • Once chilled in the refrigerator, you will see the oats and chia pudding, has thickened and has a pudding-like consistency.
  • Serve it in the desired bowl or dessert cup. Top the overnight chocoate and oats pudding with coconut whipped cream, fruits and shaved chocolate.

Notes

  • You can use any oats you prefer. I have used instant gluten-free oats for this recipe. 
  • You can add orange zest and sea salt to the chocolate oats and chia pudding to make it fancy. 
  • I recommend, making the base recipe, which is mixing nut milk, oats, and chia seeds with maple syrup, and pairing it with different flavors if you like to switch things up. 
  • If you don't like tapioca pudding consistency, I recommend blending the oats and chia seeds with nut milk, and medjool dates until soft. Then set it. It will thicken and give a luscious pudding-like consistency. The caramel taste from dates will make sure that it doesn't overpower the taste of chia seeds. 
  • The chia pudding freezes well for upto 3 months and stays fresh in the refrigerator for 3-4 days. 

Nutrition

Serving: 1Serving | Calories: 246kcal | Carbohydrates: 18g | Protein: 8g | Fat: 19g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 13mg | Potassium: 293mg | Fiber: 4g | Sugar: 6g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 4mg