Chocolate Coconut Overnight Oats

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A quick, nutritious breakfast great for busy summer mornings


  • 2/3 cup Hodgson Mill Gluten Free Thick Cut Rolled Oats
  • 2 Tbsp Hodgson Mill Flax Chia Blend
  • 1 Tbsp unsweetened cocoa powder
  • 1 1/2 cups plain Greek yogurt
  • 1 tsp vanilla extract
  • 1/2 tsp coconut extract, optional
  • 2/3 cup coconut-flavored almond milk, plain almond milk, or regular milk
  • 1/3 cup unsweetened coconut flakes, plus more for topping
  • 2 1/2 Tbsp brown sugar
  • 3 Tbsp cacao nibs
  • 1/2 cup fresh strawberries, stemmed and sliced


In a standard-size Mason jar or tall plastic container, stir together oats, flax chia blend, cocoa powder, Greek yogurt, vanilla extract, coconut extract, coconut-flavored almond milk, unsweetened coconut and brown sugar to a standard-size Mason jar or tall plastic container.  Cover and refrigerate at least 6 hours or overnight.  Scoop individual portions and top with cacao nibs, coconut flakes, and strawberries.  Leftovers can be stored, sealed, in the refrigerator for up to five days.

Notes: Plain almond milk or regular milk can be substituted for the coconut-almond milk.  Sweetened, flaked coconut will work in place of unsweetened flakes, but reduce or omit the brown sugar.

Makes 6-8 servings Print this Recipe

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