These Hot Chocolate Overnight Oats will have you feeling like you’re wrapped up in a blanket by the fire on a cold winter’s night…even though you’re actually kickstarting your day with protein and fiber to keep you full all morning long. Easy to prep and store in the fridge all week long, they’re the perfect winter edition of a classic overnight oats staple. I love topping mine with mini chocolate chips or marshmallows for that extra festive addition! This recipe is part of my January 2026 Meal Prep Plan to help you start your year off right.

hot chocolate overnight oats ingredient notes:

Chocolate Protein Powder: Despite what the recipe title might suggest, we are in fact not using hot chocolate mix in this dish, however you get that same cozy feeling from the much more nutritious option, chocolate protein powder. I love this one, but you can always opt for cocoa powder as well!

Gluten-free Rolled Oats: They’re the star of any overnight oats recipe, and for good reason. Rolled oats are packed with fiber, protein, vitamins, and minerals, making them a breakfast superfood! I like to use rolled oats because they absorb the milk and other liquids, without becoming mushy in the fridge throughout the week, making them perfect for easy, prep-ahead, on-the-go breakfasts!

Chia Seeds: Our lovely little addition to all my overnight oats recipes, however you can always omit and opt for an additional 1/2 cup of oats. Chia seeds help kick off your day with an additional boost of Omega-3 and fiber, keeping you fuller longer.

Pure Maple Syrup: Maple syrup is well-known in my recipes as my go-to sweetener alternative, however you can always use what you have on hand like honey or coconut sugar. I prefer the nuttiness that maple syrup brings to an overnight oats dish and find that it helps the chia seeds and oats bind to their liquids better than a raw sugar option.

hot chocolate overnight oats

Recipe by Jenn Lueke

5.0 from 5 votes

Servings

–

servings

Prep time

minutes

Chilling time

hours

Cook Mode

Keep the screen of your device on

Ingredients

2 cups gluten-free rolled oats
65 grams chocolate protein powder (about 3/4 cup)
1/4 cup chia seeds
1/4 teaspoon kosher salt
2 1/2 cups milk of choice
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
FOR TOPPING
2 cups low-fat or whole milk Greek yogurt (or dairy-free yogurt)
optional: 1/4 cup mini chocolate chips or mini marshmallows (or both!)

Directions

In a large bowl, combine the oats, protein powder, chia seeds, and salt. Add the milk, maple syrup, and vanilla and whisk until fully incorporated.
Divide the oats mixture evenly among 4 containers or jars with lids. Refrigerate at least 6 hours or overnight. Keep the jars refrigerated until serving.
Top each jar with 1/2 cup of Greek yogurt and mini chocolate chips or marshmallows (if using) to serve.

Notes

Store it: Keep refrigerated up to 4 days.
Protein powder: If you prefer not to use protein powder, try using 3 to 4 tablespoons of cocoa powder and adding 2 additional tablespoons of maple syrup.
Make it warm: If you prefer warm oats, prepare a single serving of oats. Divide the other ingredients by four, and add the measurements to your bowl. Option to omit the chia seeds if you follow this method, or let the chia seeds soak up some liquid before eating.
Chia seeds: Omit if desired, add an additional ½ cup of oats to accommodate.