Chocolate Protein Overnight Oats with a Malteser-Chocolate Shell

Chocolate protein overnight oats topped with a smooth, crackable chocolate shell broken with a spoon in a glass bowl

Print Recipe

5 from 1 vote

Chocolate Protein Overnight Oats with a Malteser-Chocolate Shell

Prep Time5

Chill Time4

Course: Dessert, Snack

Cuisine: American

Servings:

Calories: 484kcal

Author: Maria Lucey RD

Equipment

Jar or airtight container with lid

Ingredients

For the oat base:

120 milliliters milk of choice ½ cup
1 tablespoon protein powder chocolate or vanilla flavour
1 tablespoon unsweetened cocoa powder
40 grams rolled oats ½ cup
100 grams plain Greek yogurt 0.4 cup
1 teaspoon chia seeds
0.25 teaspoon vanilla extract
1 pinch salt
1 teaspoon maple syrup optional, depending on how sweet you like it

For the crunchy chocolate shell:

1 to 2 tablespoons dark chocolate chips or 1 to 2 squares of 70% Lindt dark chocolate
0.25 teaspoon coconut oil
1 tablespoon soy crispies

Instructions

Add the rolled oats, milk, Greek yogurt, cocoa powder, protein powder, chia seeds, vanilla extract, and salt to a jar or bowl. Add the maple syrup if using. Stir well until fully combined with no dry patches.
120 milliliters milk of choice, 1 tablespoon protein powder, 40 grams rolled oats, 100 grams plain Greek yogurt, 1 teaspoon chia seeds, 0.25 teaspoon vanilla extract, 1 pinch salt, 1 teaspoon maple syrup, 1 tablespoon unsweetened cocoa powder
Cover and refrigerate overnight, or for at least 4 hours, until the oats have absorbed the liquid and thickened to a creamy consistency.
When ready to eat, melt the dark chocolate and coconut oil together in a small microwave-safe bowl. Heat in 20-second bursts, stirring between each, until fully melted and smooth.
1 to 2 tablespoons dark chocolate chips, 0.25 teaspoon coconut oil
Stir the soy crispies into the melted chocolate until evenly coated.
1 tablespoon soy crispies
Pour the chocolate and soy crispy mixture over the chilled oats immediately. It will set on contact with the cold oats, forming a crunchy shell on top. Eat straight away for maximum crunch.

Notes

Protein Powder: I recommend using a casein protein powder in overnight oat recipes if possible. Casein is a slower-digesting protein that naturally thickens when it absorbs liquid, giving you a much creamier, more satisfying texture. If you don't have a casein protein powder using whey or a plant-based protein powder will still work.

Storage:

Fridge: The oat base keeps for up to 4 days in a sealed container (just check the date of the milk you use). I recommend adding the chocolate shell fresh each morning if possible.

Tips for success:

Stir the base thoroughly before refrigerating, or ideally use a milk frother to combine the base ingredients. Cocoa and protein powder can clump, so make sure everything is fully mixed.
Give the oats a quick stir in the morning before adding the shell, as liquid can settle at the top overnight.
Pour the chocolate shell on immediately after mixing. It sets fast, so do not let it sit in the bowl.
Add the shell fresh each morning for the best crunch. It softens if added the night before.

Nutritional Calculations:

Calculated using Cronometer (USDA FoodData Central). Figures are based on: 0% Greek yogurt, semi-skimmed 2% dairy milk, chocolate casein protein powder, 2 squares lindt 70% dark chocolate. Your values may vary with different brands.

If you omit the chocolate shell the recipe provides 342 calories, 27 grams of protein and 7 grams of fiber per serving.

Nutrition