We make this in a large batch to last 4-5 days. This is our favourite go to oat bowl combination. It takes 5 minutes to assemble once you have the ingredients in your fridge.
We always have a batch of chocolate milk made up to make hot and cold chocolate drinks, smoothies and overnight oats.
Try to use jumbo oats in this recipe as they hold their texture and shape while absorbing the milk or milk alternative.
Cherries and chocolate are a dream combination. If you can get your hands on fresh seasonal cherries then that is a bonus. If they are out of season, then frozen cherries are perfect for your oat bowl.
Cacao nibs are a wonderful and versatile ingredient to have in your cupboard. They contain one of the highest sources of magnesium in nature, full of antioxidants, calcium, zinc, copper, and selenium.
Chocolate Overnight Oats
Bean and Goose Chocolate
Rated 5.0 stars by 1 users
Category
Chocolate
Servings
1
Prep Time
30 minutes
Cook Time
5 minutes
We make this in a large batch to last 4-5 days. This is our favourite
go to oat bowl combination. It takes 5 minutes to assemble once you have the
ingredients in your fridge. To make a large batch of the overnight chocolate oats make 4 times the amount stated in the recipe. The recipe for the caramelised cacao nibs makes about 200g of nibs. Store in an airtight container and use as a topping to add crunch to yougurt, ice cream, porridge and desserts.
30g Bean & Goose baking chocolate or our hot chocolate
75g Irish jumbo oats
½ tsp sweetener of your choice
Caramelised cacao nibs
100g cacao nibs
100g caster sugar
Shallow dish or tray
Greek or Natural Yogurt
2 tablespoons or to your taste
Fresh or Frozen Cherries
6-7 or to your taste. We use frozen – available in Dunne Stores. Take the amount you need out of the freezer about 5-10 minutes before you assemble your oat bowl.
If you have a hot chocolate or milk frother, put the milk followed by the baking chocolate or hot chocolate into the frother and press start. To make in a saucepan, add the milk and chocolate to the pan and gently bring to the heat. Do not boil, heat until the chocolate has melted.
Leave to cool. Make a batch of caramelised cacao nibs while your chocolate milk is cooling.
Once cool, put oats, chocolate milk and sweetener in a Kilner jar or a container with lid. Stir, seal, and put in the fridge for at least 4 hours.
Caramelised Cacao Nibs. Add 100g caster sugar to a small frying pan. Leave to caramelise on a medium heat. This will take about 10 mins. When the centre of the sugar starts to melt and turn to liquid, slowly stir the rest of the sugar towards to centre. Once all the sugar is a caramel colour take it off the heat. Add your cocoa nibs, stir until the nibs are coated and the sugar goes firm. Do not worry if it appears lumpy and uneven. Scrap the mixture into a shallow tray or dish and leave to cool. Once the mixture is cool break it up either with your hands or bash gently with a rolling pin.
Assembly. Once your oats are ready, spoon them into a serving bowl. Add 2 tablespoons of Greek or Natural yogurt. Top with cherries and sprinkle with a handful of caramelised cacao nibs.
