Go Back

Chocolate Almond Butter Overnight Oats

yield: 4 servings


  • 2 cups 7 ounces old-fashioned rolled or steel-cut oats
  • 2 cups 16 ounces Almond Breeze Unsweetened Chocolate almondmilk
  • ¼ cup 4.75 ounces natural unsweetened creamy or crunchy almond butter, well-stirred
  • ¼ cup 2 ounces chia seeds
  • ¼ cup 2 ounces maple syrup
  • Fruit, for serving


  • Place oats in a colander and rinse under warm water for 1 minute. Toss and pat with paper towels to dry.
  • Divide Almond Breeze Unsweetened Chocolate almondmilk evenly between four bowls, ramekins, or jars; each container will have ½ cup (4 ounces) of almondmilk each. Add 2 tablespoons of the almond butter to each container and use a fork or a small whisk to stir to combine. Add 1 tablespoon of the chia seeds and 1 tablespoon of the maple syrup to each, stirring to combine.
  • Divide the oats evenly between the servings; each will have ½ cup (1.75 ounces) of oats each. Use a spoon to stir the oats into the mixture, ensuring that all oats have been moistened and submerged in the almondmilk. Tightly cover each container with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
  • The next day, discard the plastic wrap and serve with fruit. The oats will keep in the refrigerator for up to 2 more days, but are best within the first 24 hours.