Chocolate Overnight Oats with Cream and Strawberries

A creamy, chocolatey breakfast that you prepare the night before and simply take out of the fridge in the morning. These overnight oats combine simplicity with the taste of a dessert, while remaining nutritionally balanced—with plenty of protein, fiber, and energy to start your day. Plus, you can easily customize them to your liking, whether you choose yogurt, cottage cheese, or a plant-based option. The next day, the oats are perfect as a lighter pre-workout breakfast or a quick on-the-go option when you’re short on time in the morning. Thanks to their balanced ratio of protein, carbohydrates, and fats, they’ll keep you full without feeling heavy. They also work just as well as an afternoon dessert with coffee—creamy, chocolatey, and naturally sweet, without unnecessary sugar.

Ready in 10 minutes

Serving 3

Difficulty simple

Ingredients for 3 servings

90 g fine rolled oats (3 × 30 g)
3 teaspoons of chia seeds or ground flaxseed
about 250 ml of milk (low-fat or plant-based) + a little hot water, if needed
3 tablespoons of cocoa
3 tablespoons of protein powder (for vegan versions, you'll need to add more liquid)
300 g Greek yogurt or cottage cheese
150 g coconut yogurt
vanilla stevia for sweetening
300–400 g strawberries
30 g of chocolate
30 g of nuts

Method

Place the oats, chia seeds (or flaxseeds), cocoa, and protein powder in a bowl or sealable jar. Pour in the milk, or add a little hot water if needed, depending on how thick you like the consistency. Stir until everything is well combined, then divide the mixture into bowls or glasses.
To make the cream, mix yogurt (or cottage cheese) with coconut yogurt, add cocoa powder, and sweeten with vanilla stevia to taste (you can also use another sweetener). The cream should be smooth, creamy, and have a subtle chocolate flavor.
Place the strawberry slices on the base of the flakes and cover them with cream.
Melt the chocolate in the microwave or over a double boiler, then pour it over the cream. Sprinkle the mixture lightly with nuts and let it set in the refrigerator.
The next day, the flakes make a great light breakfast before a workout or something to take with you if you get up early, but they’re also perfect as an afternoon dessert with coffee.

Tips and tricks

You can prepare the oatmeal base in a large container and adjust the consistency in the morning to your liking, or use a combination of fresh and frozen fruit in individual glasses.
It’s best to prepare about 3 servings in advance; the flakes are best eaten within 2–3 days of being taken out of the fridge.
You can adjust the type and amount of cream as needed (you can also make a lactose-free version, for example, using only coconut or soy yogurt, in which case I would add a little more cocoa or sweetener for flavor).