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Mexican Chocolate Overnight Oats

Photograph by Melissa Bailey

Oatmeal has always been a staple breakfast for many, but long gone are the days where we eat plain old oatmeal, or store-bought flavored ones. Nowadays, creative and fresh oatmeal flavors have made it not just to almost every breakfast and brunch menu, but also to storefronts dedicated to selling wonderful and whimsical oatmeal creations. It's time this sensation comes to your home, too!

The craving for oatmeal has increased not just because of how versatile oatmeal is, but also because of how good it is for you. A very popular and easy way of making oatmeal is called the overnight method. Here, you combine all your flavor combinations in one container, including some sort of liquid, and let the oats soak overnight, allowing all the flavors to marry and blend well. The next day your oatmeal will be ready to eat as is, or you can heat it up if you'd like. This Mexican chocolate creation is one of my favorites.

I like to make multiple jars and eat them throughout the week. You can play around with the type of chocolate you use. I used chocolate chips in this recipe, but cocoa powder, traditional Mexican chocolate or chocolate syrup works just as well.

This recipe can be gluten-free when made with gluten-free oats.

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RECIPE: Mexican Chocolate Overnight Oats

Serves 2


  • 1 cup dry rolled oats
  • 1 1/2 cups milk
  • 2-inch piece dried pasilla pepper with no seeds
  • 2-inch piece cinnamon stick
  • 1/3 cup chocolate chips
  • 1/2 teaspoon honey (to taste)
  • Chopped peanuts (optional)


  1. Divide dry oats into two small sealable containers and set aside.
  2. Combine milk, pasilla pepper and cinnamon stick in a small saucepan over medium-high heat and bring this mixture to a boil. Once boiling, bring down the heat to low and let it simmer for about 5 minutes.
  3. After five minutes, remove the pasilla pepper and cinnamon stick and add chocolate chips and honey.
  4. Turn off the heat and keep stirring until chocolate chips have melted and the honey has dissolved. Pour this mixture evenly over the oats. If any melted chocolate is left behind in the pan, top the oats with it.
  5. Garnish with chopped peanuts and seal.
  6. Refrigerate until next day.
Photograph by Melissa Bailey
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