This Choco Oats recipe has quickly become one of my favorite breakfasts. Imagine creamy overnight oats with cocoa powder stirred into the milk and a touch of sweetener. Just mix, let it sit in the fridge overnight, and wake up to velvety, chocolatey goodness.

It’s like dessert for breakfast but with only 5 Points! I love dressing mine up with chocolate chips, a spoonful of Greek yogurt, and a sprinkle of cinnamon for warmth. For more easy and healthy breakfast ideas, head to our Breakfast Recipes page!

Creamy and chocolate Choco Oats in a small glass with a banana slice on top.
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Why should you try Choco Oats?

There are plenty of reasons to make chocolate oats a part of your routine! Here’s why I’m obsessed:

  1. It feels like dessert, but it’s actually good for you. If you’ve ever wanted to eat chocolate for breakfast without the guilt, this is your chance. With just 4 points, Choco Oats will keep you feeling full and satisfied until lunch. Honestly, it’s one of the most filling breakfasts I have in my rotation, and when I know I have a long day ahead, I make sure to leave a jar in the fridge for an energy boost later.
  2. It’s quick and easy. This recipe takes less than 5 minutes to prep before bed. All you need is a whisk to mix everything together, and the fridge does the rest. No cooking, no fuss, and in the morning, you have a delicious meal ready to go.
  3. It’s versatile. Whether you’re in the mood for a rich chocolate flavor or something a little lighter, Choco Oats can be easily customized. Plus, it stores well, making it a great option for meal prep!

Servings: 2

Prep Time: 5 minutes

Rest Time: 4-6 hours (or overnight)

Portion Size: 1 cup (approximately 240 g)

5 WW Points Per Serving. You can view the recipe on the WW App here. (WW login required.)

Ingredients:

Chocolate overnight oats ingredients in separate dishes on a counter.
  • 1 ½ cups of skim milk (360 ml)
  • ½ cup of oats (45 g)
  • 1 tablespoon of unsweetened cocoa powder (6 g)
  • 2 packets of Splenda (or to taste)
  • ½ teaspoon of ground cinnamon
  • ½ tablespoon of chocolate chips (7 g)
  • A pinch of salt (optional)

Instructions:

  1. Prepare the cocoa mixture: In a medium-sized bowl or container, add 1 ½ cups of skim milk. Then, whisk in the cocoa powder, Splenda, and cinnamon. Continue whisking until the mixture is smooth and well-combined, ensuring that the cocoa dissolves completely.
  2. Add the oats: Once the milk mixture is homogeneous, stir in the oats. Make sure the oats are fully submerged in the cocoa mixture.
  3. Chill: Cover the bowl or container with a lid or plastic wrap. Let the oats sit in the refrigerator for at least 4 hours or, ideally, overnight to absorb the liquid and soften.
  4. Top and serve: Before serving, sprinkle with chocolate chips and, if desired, a pinch of salt. Optionally, add more cinnamon or a drizzle of honey for extra flavor.
Coco powder and milk in a small bowl.
Sweetener and oats added to the chocolate milk mixture in a small bowl.

Enjoy your Choco Oats as a quick breakfast or snack!

Variations and Substitutions

One of the best things about Choco Oats is how easy it is to adjust to your liking. Here are a few variations you can try:

  • Milk choices: I usually use skim milk, but you can substitute with almond milk, soy milk, or any other plant-based milk. Just watch the points since some of these options can be higher in fat.
  • Flavor boosts: To change things up, try adding a dash of vanilla extract, nutmeg, or even pumpkin spice for a seasonal twist.
  • Toppings: I love chocolate chips because, unlike nuts or fruit, they can be added the night before and won’t get soggy. They harden slightly in the fridge, creating a wonderful texture contrast. But if you prefer, add fresh fruit or nuts just before serving.

Tips and Tricks for Perfect Choco Oats

  1. Whisk the cocoa powder thoroughly. Cocoa powder tends to clump, and those little lumps can be bitter and unpleasant. Take an extra minute to whisk it well into the milk for a smooth consistency.
  2. Let it sit long enough. For the oats to reach that perfect texture, you need at least 4 hours in the fridge. If you’re using whole rolled oats, you might want to wait closer to 6 hours for the best results.
  3. Adjust the liquid as needed. Sometimes oats absorb more liquid than expected. If you find that your oats are too thick in the morning, feel free to add a little more milk—or water if you don’t want to add extra points.
  4. Top fresh for crunch. If you’re using nuts or fruit like bananas as toppings, wait until just before serving. This keeps everything fresh and crunchy rather than soggy.
  5. Pre-portion for snacks. This recipe isn’t just for breakfast! You can make it ahead in smaller containers to have a healthy snack ready for the afternoon or whenever you need a little pick-me-up.

There you have it—Choco Oats, a delicious and easy way to enjoy a decadent breakfast without feeling like you’ve indulged too much. Whether you’re looking for a satisfying start to your day or a quick snack to keep you going, Choco Oats is a winner.

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Choco Oats

Servings: 2
Prep: 5 minutes
Chill Time: 4 hours
Creamy and chocolate Choco Oats in a small glass with a banana slice on top.
A creamy and delicious overnight oats recipe.

Ingredients 

  • 1 ½ cups of skim milk, 360 ml
  • ½ cup of oats, 45 g
  • 1 tablespoon of unsweetened cocoa powder, 6 g
  • 2 packets of Splenda, or to taste
  • ½ teaspoon of ground cinnamon
  • ½ tablespoon of chocolate chips, 7 g
  • A pinch of salt, optional

Instructions 

  • Prepare the cocoa mixture: In a medium-sized bowl or container, add 1 ½ cups of skim milk. Then, whisk in the cocoa powder, Splenda, and cinnamon. Continue whisking until the mixture is smooth and well-combined, ensuring that the cocoa dissolves completely.
  • Add the oats: Once the milk mixture is homogeneous, stir in the oats. Make sure the oats are fully submerged in the cocoa mixture.
  • Chill: Cover the bowl or container with a lid or plastic wrap. Let the oats sit in the refrigerator for at least 4 hours or, ideally, overnight to absorb the liquid and soften.
  • Top and serve: Before serving, sprinkle with chocolate chips and, if desired, a pinch of salt. Optionally, add more cinnamon or a drizzle of honey for extra flavor.

Notes

5 Points per serving. 
 

Nutrition

Serving: 211gCalories: 162kcalCarbohydrates: 27gProtein: 9.6gFat: 3.5gSaturated Fat: 1.3gCholesterol: 5.6mgSodium: 76mgPotassium: 445mgFiber: 3.4gSugar: 10gCalcium: 258mgIron: 1.7mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: American
Tried this recipe?Mention @drizzlemeskinny or tag #drizzlemeskinny!

About Drizzle Me Skinny

Kate founded DrizzleMeSkinny in 2014. Since then she has shared nearly 1000 weight watchers friendly recipes with DrizzleMeSkinny's over 500,000 social media followers.

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1 Comment

  1. Am I missing something? Mine turned out like chocolate oatmilk. It is a lot of milk for that amount of oats. I let it sit overnight in the fridge.