Chocolate Pumpkin Overnight Oats

Ever since I bought cocoa for my Chocolate Strawberry Smoothie, I’ve been finding as many new ways to use it as possible. I was surprised at how chocolaty unsweetened cocoa could make things taste sans sugar. My favorite new usage for the powder is in Greek yogurt, topped with honey and nuts. It’s a creamy, rich-feeling snack that led me to my latest rendition of overnight oats.

I rarely cook oatmeal anymore. However, frequently you’ll find me just before bed, preparing oats for my next morning’s breakfast. Hearing the commotion in the kitchen, my roommates walk out, presuming to catch me whipping up a late night snack. However, they’re never thrown off when instead they see me swirling uncooked oats and yogurt in my bowl. They know the routine.

I’ve become addicted to the creamy, quickness of this breakfast. In the two minutes it takes my tea/coffee to finish brewing, I can pop my oats from the fridge, top them with honey and nuts, and have a gourmet breakfast ready to go for the spare minutes I have prior to heading out the door. This particular combination is extra filling, but not in a heavy, breakfast-sandwich type of way. More like in a satisfying, pumpkin, fiber-filled way instead. I’ve made a vegan version of pumpkin oats before, but decided to keep the yogurt this time because, after all, as I just said cocoa + yogurt is my new fav.

When they say chocolate is healthy, this is it. Cocoa puffs, not so much. But chocolate-antioxidant-packed oats, yes please. Who says chocolate shouldn’t be for breakfast?

Chocolate Pumpkin Overnight Oats

Yield: Per bowl


  • -1/3 cup oats
  • -2 1/2 Tbsp. pumpkin puree
  • -3 Tbsp. Greek yogurt
  • -1/4 cup soymilk
  • -1/4 tsp. cinnamon
  • -1 scant Tbsp. cocoa powder
  • -Honey, drizzled
  • -Nuts, chopped (Here, I used Brazil nuts, which were a pleasant surprise. Almonds and peanuts would work well in this combination as well.)


  1. Mix all the ingredients in a bowl, excluding the honey and nuts.
  2. Cover with plastic wrap and refrigerate overnight.
  3. Remove in the morning and top with nuts and honey.

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  • Reply
    The Candid RD
    February 16, 2012 at 6:42 am

    I use cocoa powder on EVERYTHING!! Seriously, I probably go through a container of cocoa powder every other week 🙂 And so proud too.
    This recipe sounds great. I would just use maple syrup instead of honey, since I can’t eat honey. With the cinnamon in there, that sounds delicious!

  • Reply
    February 16, 2012 at 12:53 pm

    Oh wow,that looks so great. I always find that brown photography so amazingly well.

  • Reply
    February 18, 2012 at 3:54 pm

    This looks great! I need to make overnight oats again and I love anything cocoa 🙂

  • Reply
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    Hannah (BitterSweet)
    February 23, 2012 at 10:31 pm

    Making my oatmeal in advance is the only thing that allows me to start the morning at a decent hour, and not be a terribly grouchy monster while waiting for something to eat. I usually cook and freeze steel cut oats, but I like your approach here, too. Sounds like it would be very refreshing in the summer!

  • Reply
    Ragamuffin Diaries
    February 27, 2012 at 6:53 pm

    chocolate for breakfast….yum! I love soaking my oats overnight; they cook up so fast in the morning and are so much easier to digest!

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