Blended Chocolate-Covered Strawberry Overnight Oats Recipe
This Blended Chocolate-Covered Strawberry Overnight Oats recipe combines old-fashioned rolled oats with fresh strawberries, almond milk, and Greek yogurt for a creamy, fiber-rich breakfast. A thin layer of melted dark chocolate with a sprinkle of flaky sea salt adds a decadent touch, making this healthy breakfast feel like a treat. Perfect for meal prep, it requires minimal active time and is ready after an overnight chill.
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 8 hrs 20 mins
- Yield: 6 servings
- Category: Breakfast
- Method: Blending
- Cuisine: American
- Diet: Gluten Free, Vegetarian
Ingredients
Oats Mixture
- 3 cups old-fashioned rolled oats
- 2 cups unsweetened almond milk
- 1 pound fresh strawberries, trimmed and halved (about 3 cups), divided
- 1 cup whole-milk plain strained (Greek-style) yogurt
- 3 tablespoons pure maple syrup
- 1 tablespoon vanilla extract
Chocolate Topping
- 1/3 cup chopped dark chocolate
- 2 teaspoons coconut oil
- 1/8 teaspoon flaky sea salt
Instructions
- Blend the oats mixture: Combine the rolled oats, unsweetened almond milk, 2 cups of halved strawberries, Greek yogurt, pure maple syrup, and vanilla extract in a blender. Process until the mixture is smooth and thick, about 30 seconds. This blending step ensures a creamy texture and evenly distributed flavors.
- Prepare the jars: Divide the remaining 1 cup of halved strawberries evenly among six 6-ounce jars. This adds freshness and texture to the base of the oats.
- Assemble overnight oats: Pour the blended oat mixture over the strawberries in each jar, filling about 1 cup per jar. This layering helps maintain the strawberry integrity at the bottom while incorporating creamy oats on top.
- Melt the chocolate topping: In a small microwave-safe bowl, combine the chopped dark chocolate and coconut oil. Microwave on high in 30-second intervals, stirring between each, until fully melted and smooth, approximately 2 minutes total.
- Coat with chocolate: Pour about 2 teaspoons of the melted chocolate over the surface of the oat mixture in each jar. Rotate the jars to evenly coat the top layer. Sprinkle a pinch of flaky sea salt on each to enhance flavor contrast.
- Refrigerate: Cover the jars and refrigerate for about 8 hours or overnight. This allows the oats to thicken, flavors to meld, and the chocolate topping to set firmly.
- Make ahead and store: These overnight oats can be stored covered in the refrigerator for up to 4 days, making them a convenient option for meal prep breakfasts.
Notes
- Use old-fashioned rolled oats for the best texture; quick oats or steel-cut oats will alter consistency.
- The chocolate topping should be melted gently to avoid seizing; microwave in short intervals and stir well.
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- You can adjust the sweetness by varying the amount of maple syrup.
- Make sure to use fresh strawberries for brightness; frozen strawberries may add excess moisture.
