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  • Breakfast

    Chocolate Milk Overnight Oats

Change up your overnight oats routine with chocolate milk. Combine this tasty base with pumpkin seeds for a sweet and nutritious morning treat, with a hint of delicious fall flavor everyone will love.

  • 2


  • 8


  • 540


  • Two mason jars of chocolate overnight oats, with chocolate chips on top. Dishes in the background.


  • 2 cups real chocolate milk
  • 1 cup old-fashioned rolled oats
  • ¼ cup chia seeds
  • ½ teaspoon kosher salt
  • ½ cup roasted, salted pumpkin seeds or other nuts (optional)
  • 1 tablespoon maple syrup (options)
  • ¼ cup chocolate chips (optional)
  • Pair each serving with an 8-ounce glass of real milk


In a large, sealable container (such as a Tupperware container or Mason jar), mix together chocolate milk, oats, chia seeds, salt, and pumpkin seeds (if using).

Cover and refrigerate for at least 8 hours and up to 4 days.

Taste oats and stir in maple syrup, if desired.

Portion into 2 bowls and serve (or eat straight out of the container!).

Top with chocolate chips, if desired.

Pair with a glass of milk – chocolate or classic – and enjoy!


540 calories; 14 g fat; 4 g saturated fat; 15 mg cholesterol; 27 g protein; 79 g carbohydrates; 12 g fiber; 750 mg sodium; 743 mg calcium. Nutrition figures based on using lowfat chocolate milk and include an 8-ounce glass of lowfat classic milk. Nutrition figures do not include optional ingredients.