chocolate strawberry overnight oats

2 cups unsweetened nut milk (or oat milk, skim milk)

1 cup frozen strawberries

1 tablespoon pure maple syrup

2 teaspoons vanilla extract

pinch kosher salt

2 cups gluten-free rolled oats

¼ cup chia seeds

¼ cup finely chopped dairy-free chocolate or mini chocolate chips, plus additional for topping if desired

2 cups plain or vanilla Greek yogurt, for topping (can sub dairy-free yogurt)

Add the milk, strawberries, maple syrup, vanilla, and salt to a blender. Blend on high speed until completely smooth, 20 to 30 seconds. Set aside.
Evenly divide the oats (½ cup each), chia seeds (1 tablespoon each), and chocolate (1 tablespoon each) between 4 lidded containers and stir to mix.
Evenly divide the strawberry milk mixture between the 4 containers. Stir again to mix, ensuring no dry ingredients are stuck on the bottom. Cover and refrigerate for at least 6 hours to set.
Before serving, top with ½ cup of yogurt and additional chocolate, if desired.

Storage: Refrigerate for up to five days.

Course🥞Breakfast

Diets🥕Vegetarian🌾Gluten-free...

Category🥞Breakfast

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyVery Easy ⏰ 10m