Inspired by Mexican chocolate, these overnight oats have a slight bitterness from the cocoa that’s balanced out by sweetness from honey. They are spiced with canela (Mexican cinnamon) and allspice, then topped with crunchy cocoa nibs and sliced almonds for a flavorful experience.
Spiced Cocoa Overnight Oats
- 1 cup unsweetened vanilla almond milk
- 1 cup Quaker Oats
- 2 teaspoons unsweetened cocoa powder
- 2 teaspoons honey
- Pinch of cinnamon (or canela, if available)
- Pinch of allspice
- 2 tablespoons sliced almonds
- 2 teaspoons cocoa nibs
In a medium-sized bowl, stir together the milk and oats. Once combined, add the cocoa powder, honey and spices, and mix until the cocoa has been incorporated evenly into the mixture. Dish evenly into two jars or bowls, cover and let sit in the refrigerator for at least 5 hours and up to 4 days.
Serve the oats cold, topped with sliced almonds and cocoa nibs.
Serves: 2 | Serving Size: 1/2 recipe
Nutrition (per serving): Calories: 247; Total Fat: 8.2g; Saturated Fat: 1.6g; Monounsaturated Fat: 4g; Cholesterol: 0mg; Sodium: 73.8mg; Carbohydrate: 36.6g; Dietary Fiber: 6.3g; Sugar: 7.2g; Protein: 7.6g