Maple-Chocolate Overnight Oats

Maple-Chocolate Overnight Oats

I love this overnight oats recipe so much! This is my go-to breakfast, and I have almost eaten it every morning for the last few weeks. I am happy to share my first breakfast recipe with you. I hope it is easy for you to make and tasty, too!

Preparation Time: 10-15 Minutes


Feel free to scale down this recipe if you need to.

  • 1 cup (80 grams) rolled oats
  • Raspberries and blackberries
  • 3 medium diced strawberries
  • 3/4 cup (95 grams) blueberries
  • 1/4 teaspoon cinnamon
  • 1 tablespoon (6 grams) of unsweetened cocoa powder (affiliate link)
  • 1 teaspoon ground flaxseeds (affiliate link)
  • 1 cup milk (240 milliliters) (I use unsweetened soy milk.)
  • Sweetener of your choice (I use monk fruit [affiliate link])


  1. Put 1 cup (80 grams) of rolled oats into a sealable container or mason jar.
  2. Put 1/4 teaspoon of cinnamon on top of the oats.
  3. Add one tablespoon of unsweetened cocoa powder.
  4. Pour one teaspoon of ground flaxseeds (flax meal).
  5. Add the diced strawberries.
  6. Add 4-5 raspberries and blackberries (or any fruits and berries you have).
  7. Pour 3/4 cup fresh or frozen blueberries.
  8. Top with a sweetener of your choice. (I use monk fruit. [affiliate link])
  9. Pour 1 cup (240 milliliters) of your choice of milk.
  10. Seal the container and place it in the fridge overnight. (You can store it for as little as 2 hours but overnight yields the best results.)
  11. Make sure to mix very well in the morning before you eat.
  12. I like to add two tablespoons of Allulose Syrup in the morning.
  13. Enjoy!

Nutrition Information (Soy Milk and Monk Fruit Sweetener):

Calories: 465, Total Fat: 11.4 g, Saturated Fat: 0.6 g, Cholesterol: 0mg, Sodium, 76.6 mg Total Carbohydrate: 75.5 g, Dietary Fiber: 16.1 g, Total Sugar 11.4 g, Added Sugars: 0 g, Protein 19.3 g, Vitamin D: 3 mcg (15%), Calcium: 350 mg (26.9%), Iron: 5.8 mg (32%), Potassium: 786.5 mg (17%), Vitamin A: 136 mcg RAE (15.1%)