Oatmeal doesn’t have to taste like a bland bowl of hot mush. Since you can’t really go wrong with chocolate, we thought it was only fitting to put it in our breakfast.

In a perfect world, most of us would choose to have dessert right when we wake up. Sadly, this isn’t a perfect world, but who says you still can’t enjoy something similar? This chocolate cheesecake oatmeal recipe is a sure way to feel like you’re indulging for breakfast. And have no fear, you can whip up this cheesecake in less than 10 minutes.

chocolate overnight oats

Photo by Hana Brannigan

The ingredients used in this recipe are not only easy to find in stores, but also nutritiously dense. Oatmeal is a common low cholesterol heart healthy food that will give you plenty of energy in the day. Greek yogurt is known to have some probiotics, as well as a good amount of protein. Dark cocoa powder is a great way to enhance the chocolate flavor, but without the sugar so you can control the amount. Stevia is a natural sweetener alternative that is commonly believed to not raise blood sugar levels.

Chocolate Cheesecake Overnight Oats

  • Prep Time:5 minutes
  • Cook Time:Overnight
  • Total Time:8 hours+
  • Servings:1
  • Easy

    Ingredients

  • 1/2 cup rolled oats
  • 2 tablespoon dark cocoa powder, divided
  • 2 tablespoon stevia (or sweetener of choice), divided
  • 1 cup milk of choice (I used unsweetened vanilla almond milk)
  • 1/3 cup plain non-fat Greek yogurt

Step 1

Combine the rolled oats, milk, 1 tablespoon dark cocoa powder, and 1 tablespoon stevia into a medium to large microwave safe bowl.

Photo by Hana Brannigan
Photo by Hana Brannigan

Step 2

Microwave for 1 minute and 30 seconds. Stir, and microwave for an additional 30 seconds.

Photo by Hana Brannigan
Photo by Hana Brannigan

Step 3

Once cooled, add in your Greek yogurt, 1 tablespoon stevia, and 1 tablespoon dark cocoa powder for extra chocolatey goodness.

Photo by Hana Brannigan
Photo by Hana Brannigan

Step 4

Stir it all up, and add any other toppings you’d like.

Photo by Hana Brannigan
Photo by Hana Brannigan