Black Forest Cake Inspired Overnight Oats
These overnight oats are filled with classic Black Forest cake flavors. From the rich chocolaty oats to the dark-sweet-cherry yogurt base, it feels like having dessert for breakfast in the best way possible. Dark sweet cherries are traditional for the classic cake, but you can replace the cherry yogurt and chopped cherry topping with another fruit if you prefer.
Ingredients
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2⅓ cups old-fashioned rolled oats
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1⅔ cups reduced-fat chocolate milk
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2 (5.3-ounce) containers nonfat black cherry strained (Greek-style) yogurt
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1 tablespoon chia seeds
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1 tablespoon cocoa powder
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¼ teaspoon almond extract
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⅛ teaspoon salt
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1 cup stemmed fresh dark sweet cherries, pitted and coarsely chopped, or thawed frozen pitted cherries, coarsely chopped
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2 tablespoons bittersweet chocolate chips (60% cacao)
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1½ teaspoons unrefined coconut oil
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Flaky sea salt for garnish (optional)
Description
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Stir 2⅓ cups oats, 1⅔ cups milk, 2 (5.3-ounce) containers yogurt, 1 tablespoon chia seeds, 1 tablespoon cocoa, ¼ teaspoon almond extract and ⅛ teaspoon salt together in a medium bowl until well combined. Cover and refrigerate for at least 8 hours (and up to 4 days).
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Divide half of the oat mixture between 4 (10-ounce) tall, narrow jars, smoothing into an even layer (about a scant ½ cup per jar). Top each with a layer of cherries (about 3 tablespoons per jar). Top with the remaining oat mixture, smoothing into an even layer.
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Microwave 2 tablespoons chocolate chips and 1½ teaspoons coconut oil in a small microwave-safe bowl on High until melted, about 1 minute, stirring after 30 seconds. Spoon the melted chocolate over the jars (about 1½ teaspoons each). Refrigerate, uncovered, until the chocolate is almost fully set, 5 to 10 minutes. Garnish with sea salt, if desired.
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