I’m sharing a simple Chocolate Overnight Oats recipe that pairs chocolate protein powder, fiber-packed oats, and a handful of chocolate chips for a make-ahead breakfast that keeps me full on hectic mornings.

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I wasn’t a morning person, but Chocolate Overnight Oats like this one actually make me want to get up. The chocolate protein powder and a scoop of plain Greek yogurt create a thick, slightly tangy base that somehow tastes indulgent without being over the top.

It’s one of those Protein Breakfast Recipes that feels clever, not preachy, and it sticks with you longer than coffee alone. I keep finding little ways to tweak it, because honestly its fun seeing how much flavor you can squeeze out of simple things.

If you like dark chocolate vibes with real staying power, you’ll get why I keep coming back.

Ingredients

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Rolled oats: they’re slow releasing carbs, high in fiber and keep you full.
Chocolate protein powder: packs a protein punch, boosts recovery and adds chocolatey sweetness.
Greek yogurt: creamy, extra protein, tangy note if you skip sweetener, makes it rich.
Chia seeds: little fiber bombs that thicken overnight oats and add omega 3s.
Nut butter: adds healthy fats, creaminess and extra calories to fuel busy mornings.
Cocoa powder: deep chocolate flavor with almost no sugar, adds antioxidants and richness.
Milk or almond milk: thins or thickens oats based on amount, adds calcium and taste.

Ingredient Quantities

1/2 cup old fashioned rolled oats

1 scoop (about 30 g) chocolate protein powder

1/2 to 3/4 cup milk, dairy or unsweetened almond milk

1/4 cup plain Greek yogurt, optional but makes it creamier

1 tbsp unsweetened cocoa powder

1 tbsp chia seeds

1 tbsp nut butter, peanut or almond, optional

1 to 2 tsp sweetener, honey or maple syrup or to taste

1/4 tsp vanilla extract

Pinch of salt

1 to 2 tbsp mini chocolate chips or chopped dark chocolate for topping

How to Make this

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1. In a jar or bowl add 1/2 cup old fashioned rolled oats, 1 scoop chocolate protein powder (about 30 g), 1 tbsp unsweetened cocoa powder, 1 tbsp chia seeds and a pinch of salt.

2. Pour in 1/2 cup milk to start (use dairy or unsweetened almond milk), add 1/4 cup plain Greek yogurt if using, 1 to 2 tsp sweetener to taste and 1/4 tsp vanilla extract.

3. If you want nut butter, add 1 tbsp peanut or almond now, or warm the nut butter for 8 to 10 seconds to loosen it then stir it in.

4. Stir everything really well with a spoon or small whisk, pressing and scraping the bottom so there are no dry clumps of protein powder or cocoa, dont be shy about mixing for 30 seconds.

5. Cover the jar or bowl tightly and refrigerate for at least 4 hours but overnight is best so the oats and chia absorb the liquid and get creamy.

6. After chilling stir the oats again, add a splash more milk if you want a thinner consistency, taste and tweak sweetener if needed.

7. Top with 1 to 2 tbsp mini chocolate chips or chopped dark chocolate just before eating so they stay intact, you can also swirl a little extra yogurt or nut butter on top if you like.

8. Store leftovers covered in the fridge for up to 3 days, or heat a serving for 30 to 45 seconds in the microwave if you prefer it warm.

Equipment Needed

1. Mason jar or medium mixing bowl with a tight lid
2. 1/2 cup and 1/4 cup measuring cups
3. Measuring spoons (tablespoon and teaspoon, plus a 1/4 tsp)
4. Small whisk or a sturdy spoon for mixing
5. Small rubber spatula or spoon for scraping the bottom so no clumps remain
6. Microwave or small saucepan if you want to warm nut butter or heat leftovers
7. Cutting board and small knife for chopping chocolate (or a spoon if using mini chips)
8. Refrigerator for chilling at least 4 hours (overnight is best)

FAQ

Q: How long will these keep in the fridge?

A: Store in an airtight jar or container for about 3 to 4 days. The oats keep safe longer but they get softer the more they sit, and chia will thicken the mix. Give it a good stir and add a splash of milk before eating if it got too thick.

Q: How much protein is in one serving?

A: It depends on your protein powder, but expect roughly 25 to 35 grams of protein per serving if you use a typical 30 g scoop, plus added protein from Greek yogurt or nut butter if you include them.

Q: Can I make it dairy free or vegan?

A: Yes. Use a plant based protein powder, unsweetened almond or oat milk, and swap Greek yogurt for coconut or soy yogurt or just leave it out. Flavor and texture change a bit but still tasty.

Q: Any tips to stop the protein powder from clumping?

A: Make a little slurry first: whisk the protein powder with a couple tablespoons of milk until smooth, then add the rest of the milk and the oats. That simple trick saves you from gritty lumps.

Q: Can I make a big batch or freeze them?

A: You can prep several jars for the week and they keep 3 to 4 days. Freezing not recommended, texture gets weird. Instead mix the dry ingredients in a big jar and store in the pantry, then add milk and yogurt the night before you want to eat it.

Q: What if the oats are too thick or too thin?

A: Too thick add a splash of milk and stir, or scoop in a little more yogurt. Too thin add a teaspoon of chia or a tablespoon more oats and chill 30 minutes. Also keeping the ratio 1/2 to 3/4 cup milk helps you control thickness from the start.

High Protein Chocolate Overnight Oats Recipe Substitutions and Variations

Old fashioned rolled oats: quick oats for a softer, thinner bite, quinoa flakes if you want gluten free and more protein, or steel cut only if you pre-cook them or soak WAY longer
Chocolate protein powder: vanilla or unflavored protein plus 1 tbsp unsweetened cocoa, or swap in 1/2 cup Greek yogurt or cottage cheese for extra protein but expect a creamier, tangier texture
Milk (dairy or unsweetened almond): soy milk for higher protein, oat or cashew milk for extra creaminess, or kefir if you want a tangy probiotic boost
Chia seeds: ground flaxseed for binding and omega 3s, hemp seeds for a nutty texture and more protein, or 1 tsp psyllium husk to thicken fast

Pro Tips

– Pre-mix the protein and cocoa into a tiny bit of liquid first so you dont get those chalky clumps. If you dont feel like fussing, pop everything in a jar with a tight lid and shake hard for 30 to 60 seconds instead.

– Play with texture by changing soak time and liquid. Letting it sit overnight gives the creamiest result, but if you like it thinner just stir in a splash of milk before eating; want it extra rich add the yogurt or an extra spoon of nut butter and warm that a little.

– Boost the chocolate without extra sugar by adding a pinch of instant espresso powder or finely grated dark chocolate. A small extra pinch of salt also makes the chocolate pop, so taste as you go since protein powders vary.

– Keep crunchy or melty stuff separate till serving. Store portions in single serve jars for grab and go, and add the mini chips or chopped chocolate on top right before eating so they stay intact.

High Protein Chocolate Overnight Oats Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

702

kcal

Equipment: 1. Mason jar or medium mixing bowl with a tight lid
2. 1/2 cup and 1/4 cup measuring cups
3. Measuring spoons (tablespoon and teaspoon, plus a 1/4 tsp)
4. Small whisk or a sturdy spoon for mixing
5. Small rubber spatula or spoon for scraping the bottom so no clumps remain
6. Microwave or small saucepan if you want to warm nut butter or heat leftovers
7. Cutting board and small knife for chopping chocolate (or a spoon if using mini chips)
8. Refrigerator for chilling at least 4 hours (overnight is best)

Ingredients

1/2 cup old fashioned rolled oats
1 scoop (about 30 g) chocolate protein powder
1/2 to 3/4 cup milk, dairy or unsweetened almond milk
1/4 cup plain Greek yogurt, optional but makes it creamier
1 tbsp unsweetened cocoa powder
1 tbsp chia seeds
1 tbsp nut butter, peanut or almond, optional
1 to 2 tsp sweetener, honey or maple syrup or to taste
1/4 tsp vanilla extract
Pinch of salt
1 to 2 tbsp mini chocolate chips or chopped dark chocolate for topping

Directions

In a jar or bowl add 1/2 cup old fashioned rolled oats, 1 scoop chocolate protein powder (about 30 g), 1 tbsp unsweetened cocoa powder, 1 tbsp chia seeds and a pinch of salt.
Pour in 1/2 cup milk to start (use dairy or unsweetened almond milk), add 1/4 cup plain Greek yogurt if using, 1 to 2 tsp sweetener to taste and 1/4 tsp vanilla extract.
If you want nut butter, add 1 tbsp peanut or almond now, or warm the nut butter for 8 to 10 seconds to loosen it then stir it in.
Stir everything really well with a spoon or small whisk, pressing and scraping the bottom so there are no dry clumps of protein powder or cocoa, dont be shy about mixing for 30 seconds.
Cover the jar or bowl tightly and refrigerate for at least 4 hours but overnight is best so the oats and chia absorb the liquid and get creamy.
After chilling stir the oats again, add a splash more milk if you want a thinner consistency, taste and tweak sweetener if needed.
Top with 1 to 2 tbsp mini chocolate chips or chopped dark chocolate just before eating so they stay intact, you can also swirl a little extra yogurt or nut butter on top if you like.
Store leftovers covered in the fridge for up to 3 days, or heat a serving for 30 to 45 seconds in the microwave if you prefer it warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.