Dessert-style overnight oats! These oats are gluten-free, and there’s a yogurt-free vegan option.
I can’t stand parking lots. I just hate them. It’s hard to find a parking spot, people often drive the wrong way, and I can’t reverse park to save my life. But today, despite the shopping pandemonium that happens every December (or earlier, unfortunately), I was surprisingly calm. Sure, a care nearly reversed into me, but I was still reminiscing about my breakfast – but don’t worry, I was paying attention to the road as well. Promise.
Anyway, back to this breakfast. When I ate this, it was like I died and went to heaven – or maybe, considering how chocolatey and decadent it tasted, I went to some kind of awesome hell.
Black Forest Cake, or Schwarzwälder Kirschtorte, is one of my favourites. There’s chocolate, cherries, and often alcohol – it’s just a really sexy cake. Like the kind of cake you should have on Valentine’s Day, if I ever celebrated it (which I haven’t, being a confirmed bachelorette). Instead of baking a Black Forest Cake, I did what I always do these days: turn it into a breakfast.
These overnight oats may taste unbelievably unhealthy, but they’re not! Yes, there are a few dark chocolate chips, but dark chocolate has health benefits, right? While technically you could leave them out, please don’t. It just makes this so much more decadent and delicious.
After experimenting with this recipe some more, I’ve included both a yogurt and yogurt-free option. It took me ages to find a good substitute for yogurt – using almond milk alone (or almond milk and a few chia seeds) resulted in overnight oats that tasted like cold porridge. Eck.
Then finally, I found it. A vegetable that I have a love-bordering-on-obsession for: pumpkin. Pumpkin puree creates a creamy texture, and is virtually undetectable underneath the cocoa powder and cherries.
But if you love yogurt – or find the idea of a vegetable in your oats too weird – then by all means, use yogurt. Please note that if your yogurt is sour (like plain Greek yogurt), then you’ll probably need some more maple syrup.
Note: This post was updated in January 2015.
- For the overnight oats
- ½ cup frozen cherries
- 1 tablespoon cocoa powder
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ⅓ - ½ cup almond milk
- ½ cup pumpkin puree or yogurt
- ½ cup rolled oats
For the mix-ins and toppings
- 1 - 2 tablespoons shredded coconut
- 1 - 2 tablespoons chocolate chips
- Large spoonful of coconut yogurt (optional)
- Fresh cherries (optional)
- Use a blender to puree the frozen cherries, cocoa powder, maple syrup, vanilla extract and almond milk. If using pumpkin puree, add it to the blender as well.
- Transfer the mixture to a bowl (or container). If using yogurt, stir it in now. Add the rolled oats, and mix until well combined. Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir half of the shredded coconut and chocolate chips into the overnight oats. If the oats are too thick/solid, also stir in some extra almond milk.
- Top the overnight oats with the remaining shredded coconut and chocolate chips. If using, also add a spoonful of coconut yogurt and a few fresh cherries. Enjoy!
The quantity of almond milk will depend on your yogurt or pumpkin puree. If using pumpkin puree or a very thick yogurt, opt for ½ cup of almond milk. If using a thinner yogurt, stick to ⅓ cup. Of course, extra almond milk can always be added to the oats – but can’t be taken out – so if you’re unsure, add ⅓ cup of milk and add more in the morning if needed.