These German Chocolate Overnight Oats are creamy, chocolatey, and loaded with coconut and toasted pecans—everything you love about German chocolate cake, but in a quick, make-ahead breakfast. They take about 10 minutes to prepare and are perfect for meal prep or busy mornings.
If you’ve followed this blog for a while, you know I love overnight oats—mainly because I’m not a morning person and breakfasts that can be made ahead are lifesavers. When I’m craving something rich and chocolatey, these German Chocolate Overnight Oats hit the spot.
This no-cook recipe layers double chocolate flavor from unsweetened cocoa powder and optional mini dark chocolate chips, and it finishes with shredded coconut and pecans for that classic German chocolate profile. The base is wholesome too: rolled oats, chia seeds, and almond milk make this naturally dairy-free and gluten-free if you select certified gluten-free oats.
Prep takes about 10 minutes, then refrigerate for at least a few hours or overnight. In the morning you’ll have a creamy, grab-and-go breakfast that still feels indulgent.
Why you’ll love this recipe
- Rich chocolate flavor combined with coconut and pecans for a German chocolate cake-inspired breakfast.
- Easy, no-cook recipe that takes about 10 minutes to prepare.
- Vegan and gluten-free friendly when you use dairy-free milk and certified gluten-free oats.
- Customizable—add yogurt, protein powder, or fresh fruit to suit your tastes.
Recipe ingredients
- Rolled oats: Old-fashioned rolled oats give the best texture. Quick oats will work in a pinch; steel-cut oats require a different method.
- Unsweetened cocoa powder: Use unsweetened to control sweetness.
- Pure maple syrup: Substitute another liquid sweetener if desired.
- Chia seeds: Thicken the oats and add fiber and nutrition. If you skip them, reduce the milk slightly.
- Almond milk: Any plant-based or dairy milk can be used.
- Unsweetened shredded coconut: Keeps the coconut flavor without extra sweetness; swap for sweetened if you prefer.
- Pecans: Toast them for more flavor; substitute walnuts or other nuts if preferred.
- Mini dark chocolate chips (optional): Add for extra chocolate pockets.
See the recipe card below for the exact quantities.
How to make Chocolate Overnight Oats
This recipe is quick to assemble and becomes creamy and ready after a few hours in the refrigerator. The oats soak up the flavored milk and chia seeds, creating a thick, spoonable breakfast.
Pro tip: After chilling, the mixture can be quite thick. Stir in 1/4–1/2 cup additional milk to loosen it if you prefer a creamier texture.
- Whisk the cocoa powder and maple syrup together in a medium bowl until smooth.
- Add the milk and whisk until fully combined.
- Stir in the oats, chia seeds, and shredded coconut until incorporated.
- Cover and refrigerate for a minimum of 3 hours or ideally overnight, until the oats have absorbed the liquid.
- Serve topped with toasted pecans, extra coconut, and mini chocolate chips if desired.
Recipe FAQs
Rolled oats give the creamiest texture and are recommended. Instant oats can become very soft and mushy. Steel cut oats are chewier and need a different overnight method—use a recipe designed for steel-cut oats if you prefer them.
Yes. These oats can be enjoyed cold or warmed. Microwave in 30-second intervals, stirring between each, until heated through.
Stir in a scoop of protein powder, add 1/2–1 cup plain Greek yogurt, or swirl in your favorite nut butter for extra protein and creaminess.
Serving suggestions
These overnight oats are versatile. Try one of these serving ideas:
- Fold in 1/2–1 cup plain Greek yogurt for thicker, higher-protein oats.
- Top with fresh raspberries or sliced strawberries for brightness.
- Add a scoop of protein powder to the milk before chilling.
- Swap the coconut and pecans for peanut butter and sliced banana for a different flavor profile.
Recipe Notes
- Texture: The oats will be thick after chilling. Stir in 1/4–1/2 cup extra milk to loosen them if needed.
- Toasting pecans: Toast in a small skillet over medium heat for 5–8 minutes, tossing frequently, until fragrant. Let cool and store in an airtight container.
- Chia seeds: They help thicken and boost fiber. If you omit them, reduce the milk to 2 cups to avoid an overly thin result.
- Storage: Store in the refrigerator for 3–5 days in a sealed container or jar.
Recipe
German Chocolate Overnight Oats
Servings: 6 | Prep time: 10 minutes | Chill: 3–8 hours
These oats are creamy, chocolatey, and inspired by German chocolate cake—coconut and pecans finish the dish for a decadent, make-ahead breakfast.
Ingredients
- 1/4 cup pure maple syrup
- 3 tablespoons unsweetened cocoa powder
- 2 1/2 cups unsweetened almond milk (or favorite milk)
- 2 cups old-fashioned rolled oats
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons chia seeds
- 1/3 cup toasted pecan pieces
- Mini chocolate chips and additional coconut for serving (optional)
Instructions
- Whisk cocoa powder and maple syrup in a medium bowl until smooth. Add the milk and whisk to combine.
- Stir in the oats, shredded coconut, and chia seeds until evenly mixed.
- Cover and refrigerate for at least 3 hours or overnight until the oats have absorbed the liquid.
- Serve topped with toasted pecans, extra coconut, and mini chocolate chips if desired.
Notes
- Add 1/4–1/2 cup extra milk to loosen the texture if needed after chilling.
- Toast pecans in a skillet over medium heat for 5–8 minutes, tossing frequently, then cool before adding.
- If you skip chia seeds, reduce milk to 2 cups for a better consistency.
- Keep refrigerated for 3–5 days.
Nutrition (per serving, approximate)
Calories: 246 kcal; Carbohydrates: 33 g; Protein: 6 g; Fat: 11 g; Fiber: 7 g; Sugar: 9 g.
Author: Marcie
All recipes and images © Flavor the Moments.
Did you try this recipe? If so, please leave a review below and tag @flavorthemoments on social media so I can see what you made.