So Here’s Why I’m Obsessed With These Oats
Lately, I’ve been all about breakfasts that basically make themselves. Mornings are chaos in my house — I mean, if I remember where my keys are before noon, it’s a miracle in itself. And these Chocolate Peppermint Overnight Oats? Man, they’ve swooped into my routine like some sort of breakfast superhero. (Full confession: last year I made these on Christmas Eve, and now they just feel like a tiny, edible holiday every time.) Plus, my youngest once said it tasted like eating dessert for breakfast. That’s the highest compliment I’ve ever received, honestly.
Why These Oats Might Become Your Go-To, Too
I make this when I want to start my day with chocolate (who doesn’t?), but not end up in a sugar crash by 10 a.m. My family goes a bit mad for this combo, especially when I let everyone pile on their own toppings — kids love the sprinkles, I love the crushed candy canes, and my partner goes straight for the chocolate chips, obviously. One time I tried skipping the peppermint extract and swapped in vanilla, but it just wasn’t the same — though maybe it was because I used the extract form the back of the cupboard with questionable origins. Also, sometimes I forget to stir in the chia seeds and, well, the overnight texture does suffer a little. Live and learn.
The Stuff You’ll Need (plus a few swaps)
- ½ cup rolled oats (not steel cut, unless you enjoy chewing forever. I sometimes use quick oats if that’s all I’ve got left, and nobody complains.)
- 1 tablespoon unsweetened cocoa powder (Dutch-processed is nice, but any cocoa you like is fine. My Nan insisted on store brand and it was always good!)
- 1 tablespoon chia seeds (Sometimes I sub flaxseed, though the result is a bit less pudding-ish.)
- ¾ cup milk of choice (almond, oat, dairy — soy works, too. Once in a blue moon I just use half yogurt and half water; don’t judge.)
- 1-2 teaspoons maple syrup or honey (or sugar in a pinch, though it does dissolve a bit differently)
- ¼ teaspoon peppermint extract (okay, start with a few drops if you’re not sure! Stuff’s strong, and I’ve overdone it before.)
- Pinch of salt
- 2-3 tablespoons Greek yogurt (optional, but I do it for creaminess. Some days I leave it out when I’m feeling lazy.)
- Mini chocolate chips, crushed peppermint candies, extra cocoa powder (for topping/sprinkling, all strictly according to mood)
How I Actually Throw It All Together
- Grab a jar or small container with a lid. (If you haven’t got one, just use a cereal bowl and stick foil or cling wrap over it. No need to get fancy.)
- Pour in the oats, cocoa powder, and chia seeds. Give it a quick stir — hands up if you always spill a little on the counter. Same.
- Stir in your milk, whichever you chose, then add the maple syrup (or honey, or whatever sweetener you landed on), peppermint extract — don’t forget the pinch of salt! (Honestly, the salt makes the chocolate pop... I sometimes double it. Oops.)
- If you’re adding Greek yogurt, dollop it in now. Mix until its all blended. It’ll look a bit murky; that’s normal.
- Pop the lid on and stick it in your fridge overnight. Or at least 5 hours, though longer is better (I once tried just 2 hours and it was kind of sad and oat-soupy.)
- In the morning, give it a proper stir. This is when I inevitably grab a spoonful straight from the jar — quality control, obviously.
- Top with mini chocolate chips, crushed peppermint candies, and a sprinkle more cocoa if you like. Actually, on second thought, don’t hold back. The toppings are half the fun.
Some Honest Notes I’ve Picked Up
- If you find yours a bit too thick, just stir in a splash more milk. If it’s weirdly runny, add another spoon of oats — or just embrace it, call it breakfast soup. Nobody’s judging here.
- Peppermint extract is bossy; if you add too much, your oats will taste like toothpaste. Been there.
- The oats get creamier with Greek yogurt, but you can totally skip it, especially if you’re out.
Variations I Couldn’t Resist Trying
- I swapped the cocoa for hot chocolate mix once — super sweet, maybe better for dessert than breakfast, but hey, it was a hit with my nephew.
- Chopped up Andes mints instead of candy cane? Surprisingly excellent.
- I once tried adding bananas, thinking it’d be genius... but I don’t know, the banana-peppermint thing just wasn’t for me.
What You Actually Need (and what to do if you don’t)
- A jar or any lidded container; no jar? Just use a cereal bowl plus whatever cover you’ve got.
- Spoon or fork to stir. I’ve used a chopstick in a pinch (with mixed results, but it sort of worked)
- A fridge... I mean, technically you could try chilling it in a snowbank but I wouldn’t push my luck.
Will They Last? (Kind Of)
These keep in the fridge for about two, maybe three days, but honestly, in my house it never lasts more than a day!
On the off chance you end up with leftovers, just give it a good stir and add a splash more milk to freshen it up.
A Few Serving Suggestions (from my table to yours)
I like to add a sprinkle of flaky salt right on top, but my family are marshmallow people (mini marshmallows, obviously). Sometimes, especially around the holidays, we serve these with a mug of strong coffee, Christmas music blaring, and—on rare slow weekends—a pile of berries for brightness. Life’s too short not to play around with your breakfast.
Lessons I Learned the Hard Way
- I once tried microwaving just-mixed oats to rush things, and they turned out gluey. Definitely worth being patient (even if you’re hangry).
- If you don’t stir the cocoa in well at the start, it clumps. I’ve found mashing with a fork fixes most clumps, though. It’s not an art gallery entry, it’s breakfast.
Frequently Asked (or Yelled at Me Over Text) Questions
- Can I make these dairy-free? Absolutely; just use oat or almond milk (I do this most weeks!) and skip the yogurt or use coconut yogurt.
- Oats stuck to the jar sides — is that normal? Happens every time; just scrape them down or add a splash more milk. Or eat them from the jar, honestly, no big deal.
- My oats taste bitter. Why? You probably need a smidge more sweetener, or you bought really dark cocoa. Just adjust to your liking! Actually, some bittersweetness isn’t a bad thing with the peppermint.
- Can I double or triple the recipe? Yup! Just use a big bowl and portion out in the morning. I sometimes make extra for busy workdays. It’s not fancy, but it’s really convenient.
- What’s the best brand of oats or cocoa? I... honestly have never noticed a huge difference, but don’t tell the food snobs. Use what you’ve got.
One of these days I’ll remember to try folding in a bit of coconut — until then, let me know if you beat me to it. Whatever you end up doing, I hope your breakfast is chocolatey, pepperminty, and just plain fun.
Ingredients
- ½ cup rolled oats (not steel cut, unless you enjoy chewing forever. I sometimes use quick oats if that’s all I’ve got left, and nobody complains.)
- 1 tablespoon unsweetened cocoa powder (Dutch-processed is nice, but any cocoa you like is fine. My Nan insisted on store brand and it was always good!)
- 1 tablespoon chia seeds (Sometimes I sub flaxseed, though the result is a bit less pudding-ish.)
- ¾ cup milk of choice (almond, oat, dairy — soy works, too. Once in a blue moon I just use half yogurt and half water; don’t judge.)
- 1-2 teaspoons maple syrup or honey (or sugar in a pinch, though it does dissolve a bit differently)
- ¼ teaspoon peppermint extract (okay, start with a few drops if you’re not sure! Stuff’s strong, and I’ve overdone it before.)
- Pinch of salt
- 2-3 tablespoons Greek yogurt (optional, but I do it for creaminess. Some days I leave it out when I’m feeling lazy.)
- Mini chocolate chips, crushed peppermint candies, extra cocoa powder (for topping/sprinkling, all strictly according to mood)
Instructions
-
1Grab a jar or small container with a lid. (If you haven’t got one, just use a cereal bowl and stick foil or cling wrap over it. No need to get fancy.)
-
2Pour in the oats, cocoa powder, and chia seeds. Give it a quick stir — hands up if you always spill a little on the counter. Same.
-
3Stir in your milk, whichever you chose, then add the maple syrup (or honey, or whatever sweetener you landed on), peppermint extract — don’t forget the pinch of salt! (Honestly, the salt makes the chocolate pop... I sometimes double it. Oops.)
-
4If you’re adding Greek yogurt, dollop it in now. Mix until its all blended. It’ll look a bit murky; that’s normal.
-
5Pop the lid on and stick it in your fridge overnight. Or at least 5 hours, though longer is better (I once tried just 2 hours and it was kind of sad and oat-soupy.)
-
6In the morning, give it a proper stir. This is when I inevitably grab a spoonful straight from the jar — quality control, obviously.
-
7Top with mini chocolate chips, crushed peppermint candies, and a sprinkle more cocoa if you like. Actually, on second thought, don’t hold back. The toppings are half the fun.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!