Chocolate, coconut and almond overnight oats. Gluten free, and there’s a vegan option.
While I don’t normally consider this blog a place for public service announcements, there’s a disturbing social trend that I have to warn you about: weaponized toddlers.
All too often, I have noticed that some mothers seem to believe that instead of pushing a stroller with their kid inside, they’re actually operating a weapon. In shopping malls, I’ve literally had strollers rammed into me – and yes, these strollers did contain children.
Last Christmas, I was in very crowded grocery store. There were shoppers to my left; there were shoppers to my right. Then, I turned around to see weapon coming towards me: a very determined mother was charging down the aisle with her stroller. The toddler was chuckling, seemingly delighted by the prospect of being thrust towards an unsuspecting bystander. I did the only thing that a sane person would do, and ran like hell to get out the way. The stroller missed me by a whisker!
On other occasions, I’ve been forced out of the way of elevators and escalators by strollers. I’ve had strollers hit me in the back of the legs, and have had to leap out of the way of oncoming strollers far too many times.
So I suppose my point is: Beware of this severe danger to society! Especially when it’s late December and everyone’s freaking out about Christmas.
Now that I’ve got that out of the way, let’s talk about Almond Joy Overnight Oats!
Just in case you weren’t aware, ‘Almond Joy’ refers to a candy bar. It has a coconut center topped with one or two almonds, all coated in chocolate.
Since eating a candy bar for breakfast is basically my idea of heaven, these oats are one of my favorite things to eat.
The idea for these overnight oats came from The Oatmeal Artist’s stovetop Almond Joy Oatmeal (which I’ve made many times before – it’s delicious!).
To add creaminess to these oats you can use either yogurt or pumpkin puree. I actually prefer the pumpkin version – there’s something about the texture pumpkin puree that is just works in overnight oats. So not surprisingly, the oats pictured in this post were made using the pumpkin variation (although I have tried the yogurt version, and enjoy that one too).
Oh, and in case you were wondering, the pumpkin puree doesn’t make this breakfast taste like pumpkin – it’s hidden by the chocolate and coconut flavors.
If you wanted to be more true to the candy bar, you could use whole almonds instead. But I preferred having the almonds a bit more evenly distributed. Of course, you could also top the overnight oats with actual Almond Joy bars!
This post was updated (with new pictures) in July 2015.
- For the overnight oats
- ⅓ cup rolled oats
- 1 teaspoon chia seeds (optional)
- ⅓ cup coconut milk
- ⅓ cup pumpkin puree or yogurt
- ½ teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ½ - 1 tablespoon maple syrup
For the mix-ins and toppings
- 2 - 3 tablespoons shredded coconut
- 1 - 2 tablespoons sliced almonds
- In a bowl or container, combine the rolled oats, chia seeds, coconut milk, pumpkin puree (or yogurt) and vanilla extract. Add the cocoa powder and maple syrup, and mix until completely combined.
- Cover the bowl with plastic wrap (or put the lid on the container) and leave in the fridge overnight.
- In the morning, stir a large spoonful of shredded coconut into the overnight oats. If the oats are too thick/solid, also stir in some extra coconut milk.
- Top the oats with extra shredded coconut and sliced almonds. Enjoy!
I use coconut milk from the carton, not the can. If you don't have any coconut milk, any other dairy or non-dairy yogurt will be find (although the oats won't have the same coconut flavor).
The pumpkin puree adds a ton of creaminess to these oats - but it doesn't make them taste like pumpkin! The pumpkin flavor is hidden underneath the chocolate and coconut flavors. Of course, if pumpkin puree in your breakfast sounds too odd for you, then use yogurt instead.
If you'd prefer, omit the maple syrup and add in a mashed banana, or several chopped dates.