Easy Chocolate & Cardamom Overnight Oats

I’m not sure who first invented overnight oats, but whoever did is a genius. It’s basically cold porridge, but without any of the cooking time on the hob. Instead of using heat to make the oats creamy, it’s time and a fridge. It’s a great alternative to porridge in the warmer months and it also makes for a really quick vegan breakfast. You can whip it up the night before, so all you need to do in the morning is take it out the fridge, throw on some toppings and it’s ready to eat!

There are so many different flavour combinations you can do with overnight oats, which is one of the reasons why we love them so much. There’s a lot of room for creativity and experimenting with flavours. This recipe was inspired by an amazing chocolate and cardamom cake we had recently, we thought those flavours would work perfectly with oats. We’ve added in some cinnamon and a touch of maple syrup to sweeten things, as the cocoa powder on its own can taste slightly bitter. If you want to make things really decadent, you could swap out the cocoa powder for melted chocolate and reduce the amount of plant milk. This would turn this into a delicious dessert.

These overnight oats are by far our most simple recipe, as they require very little effort to make. This is definitely not reflected in how tasty they are though. Sometimes it’s the most simple things that taste the best! They’re sweet, creamy, chocolatey with a hint of Indian spice, and we think they’re the perfect little breakfast pot for any day of the week!

Print Recipe

Vegan Chocolate & Cardamom Overnight Oat Pots

A quick vegan breakfast favourite with a chocolatey cardamom addition. This super creamy breakfast is a great way to start any day.

Prep Time: 10 minutes mins

Cook Time: 12 hours hrs

Total Time: 12 hours hrs 10 minutes mins

Servings: 2 pots

Calories: 315kcal

Ingredients

Oats:

• 120 g rolled porridge pats
• 240 ml plant milk, we use oat
• 1/2 tbsp maple syrup, agave would work too
• 1 + 1/2 tbsp cocoa powder
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon

Toppings:

• dairy-free plain yoghurt
• fresh or frozen blueberries
• fresh or frozen raspberries
• chopped pistachios
• dark chocolate, we use Bournville
• maple syrup

Method

• As the name suggests, overnight oats need to be made the night before you want to eat them, so that the oats and plant milk have time to do their magic. Start by adding the oats, plant milk, maple syrup, cocoa powder, ground cardamom and ground cinnamon to a Tupperware, stir together and attach the lid. Place it in the fridge and leave overnight.
• The next morning your oats are ready to eat, no cooking required! Stir everything again to make sure everything has combined well, then distribute into bowls or glasses. Top with whatever you fancy. We often have bags of frozen fruit in, so we’ve topped ours with frozen blueberries & raspberries, chopped pistachios, chocolate and a drizzle of maple syrup.

Notes

*Calories are estimated per serving (not inclusive of toppings)

If you gave this a go, we’d love to know how you got on! Write a comment, like, or share this recipe with your friends.