Mexican Chocolate Overnight Oats

two bowls of mexican chocolate overnight oats with coconut and cacao nibs in small bowls to the side.

These are gluten free (but make sure the rolled oats you are using actually say they’re gluten free) and vegan. Which I know is different for me, but trust that these Mexican chocolate overnight oats are chocolately, delicious, healthy, and an excellent way to start your day with a little spice.



1 ½ C almond milk (or any kind you like)
2 T maple syrup
¼ C almond butter
1 T cocoa powder
½ tsp cinnamon
¼ tsp chili powder
A pinch of cayenne pepper (I wouldn’t go beyond a ¼ tsp)

¼ tsp salt
3 tsp chia seed
1 ¼ C rolled oats (not the quick cook kind)
Optional toppings: granola, toasted coconut, cacao nibs, fruit, etc.


In a large bowl whisk the milk, maple syrup and almond butter until smooth.

Add the rest of the ingredients and stir to combine thoroughly.

Cover and chill overnight. In the morning serve either cold or reheated in the microwave with whatever toppings you like.

Keywords: chocolate breakfast, overnight oatmeal, breakfast meal prep