Overnight oats hold a lot of appeal for me. They are very quick to assemble the night before and ready to go the next day. In this case, I teamed the oats up with chia seeds, chocolate (cocoa powder and nibs), and pomegranate seeds. I’m sure that combo is more likely to get me out of bed than my alarm clock, not to mention ease the chocolate withdrawal from Valentine’s Day. Cue this Pomegranate and Chocolate Overnight Oats.
The chocolate/pomegranate combo is quite nice for a breakfast in bed and just as good for breakfast on the go. You could make a batch of these, park them in the fridge at work and grab one when you arrive for a wholesome and toothsome meal. It’s perfectly healthy, but the colours and the idea of chocolate for breakfast is a good one.
Overnight oats have been a hard sell around here. The texture’s been off in previous recipes and we’re used to warm oatmeal. I’ve found that if I let the oats sit out on the counter for 10-15 minutes and get closer to room temperature everyone seems like them more. The chocolate in this recipe definitely helps me sell it to the littles.
- 1 cup rolled oats
- 1 cup yogurt or milk/milk alternative with 1 tsp of lemon juice
- 2 tbsp chia seeds
- 1 tbsp cocoa powder
- 1-2 tbsp cocoa nibs
- 1 tbsp honey
- 1/4 cup pomegranate arils
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Combine oats, yogurt, and chia seeds together in a jar or bowl. Refrigerate overnight.
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In the morning, remove oat mixture from fridge and fold in cocoa powder and honey.
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Layer and top with cocoa nibs and pomegranate arils.
Enjoy!
Recipe inspired by My New Roots
Dill and Shallot Lemony Yogurt Dip
