High Protein Chocolate Overnight Oats (25g protein)
These chocolate protein overnight oats are a breakfast that tastes like dessert but actually keeps you full until lunch. As a dietitian, I love that they pack 25 grams of protein and 12 grams of fiber. Plus, they only take 5 minutes to prep and come out extra-chocolatey.
Need something for the mornings you truly can’t plan ahead? These Oatmeal Protein Pancakes are a great next stop, or if you forget to prep the night before, these microwave protein pancakes come together in just 2 minutes. And if you’ve never tried mixing chia seeds into kefir, its a 5-minute high-protein snack!
Ingredient Notes
- Oats — I like this recipe best with old-fashioned rolled oats. Quick oats get softer and soggier faster and won’t hold their texture as long in the fridge.
- Milk — Any milk works here. I’m a 2% regular milk kind of girl, but oat, almond, or soy milk are all great too.
- Chia seeds — for that thick, creamy texture and adds fiber, plant-based omega-3s, and a bit of extra protein
- Cocoa powder — for the super chocolatey flavor
- Unflavored protein powder — where the protein boost comes from, and I love choosing collagen or an unflavored whey protein powder because they don’t change the taste or texture
- Mini chocolate chips — optional, but they make these extra chocolatey, and as they sit overnight they soften slightly and create little chocolatey chunks throughout
How to Make High Protein Chocolate Overnigght Oats
- Add the oats, chia seeds, cocoa powder, protein powder, maple syrup, and milk to a jar or container.
- Stir well, making sure the cocoa powder and collagen are fully mixed in with no clumps.
- Stir in the chocolate chips, if using.
- Cover and refrigerate overnight (or at least 5 hours).
- In the morning, give it a stir, add your favorite toppings, and enjoy.
Recipe Tips from the Test Kitchen
- If you like things sweeter, add extra a half tablespoon of your sweetener at a time so you don’t overdo it.
- Good toppings and mix-ins: chocolate chips, blueberries, sliced banana, frozen cherries, or shredded coconut.
- Unflavored protein powders work the best in my opinion. Collagen, unflavored whey, and egg white powder all blend in smoothly with no aftertaste, so the chocolate flavor stays front and center.
- Plant-based protein powders can turn out a little chalky in overnight oats. If you already have one you love, it’s worth a try — just know the texture may be slightly different.
- Give everything a really good mix before you refrigerate it. Cocoa powder and protein powder both like to clump, and a thorough stir now saves you from clumpy oats in the morning.
- Mix well again in the morning when you’re ready to eat it.
Storage Tips
This recipe makes a single serving, but it’s easy to double or triple for the week.
Store in an airtight container in the fridge for up to 5 days.
Note: They do get a little softer as the week goes on, but I honestly don’t mind that texture, but if you want to freshen things up toward the end of the week, stir in a few fresh berries or a sprinkle of coconut flakes to bring them back to life.
High Protein Chocolate Overnight Oats (25g protein)
Ingredients
- 1/2 cup oats
- 3/4 cup milk
- 1 tbsp chia seeds
- 1 tbsp cocoa powder
- 2 tbsp unflavored protein powder I like whey or collagen
- 1 tbsp maple syrup
- 1 tbsp chocolate chips
Instructions
- Add the oats, chia seeds, cocoa powder, protein powder, maple syrup, and milk to a jar or container.
- Stir well, making sure the cocoa powder and collagen are fully mixed in with no clumps.
- Stir in the chocolate chips, if using.
- Cover and refrigerate overnight (or at least 5 hours).
- In the morning, give it a stir, add your favorite toppings, and enjoy.
