Chocolate Chia Overnight Oats

I’m going to let you in on a secret, I’ve got one heck of a sweet tooth and I’m a chocolate lover. When I came up with this recipe, I was looking for a chocolate treat to curb my cravings. This Chocolate Chia Overnight Oats delivers!

Chocolate Chia Overnight Oats

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The flavor of these Chocolate Chia Overnight Oats most closely reminds me of the milk leftover after a big bowl of chocolate flavored cereal. My whole life, before going plant-based, I would eat chocolate cereal. Not usually for breakfast, usually at night or as a snack. As a kid Count Chocula was my favorite, later as a teen and young adult, I’d buy big bags of generic chocolate pebble cereal.

You know I have several overnight oat recipes, I thought chocolate would be a great addition and perfect for an afternoon snack or dessert. Of course, you could eat this for breakfast.

You can make it healthier by adding fresh strawberries or more decadent by adding mini chocolate chips! I’m a huge fan of Enjoy Life Foods chocolate chips and use those exclusively in all my baking. I’ve also made these with chopped almonds!

Need a decadent chocoChocolate Chia Overnight Oats recipe

Chocolate Chia Overnight Oats



  1. Choose a jar with a lid, add chia seeds, cocoa powder, maple syrup and rice milk. Stir well.
  2. Dump in oats and give it another stir.
  3. Secure lid and place in the refrigerator. Let it set for at least 2 ours or over night. Enjoy in the next 5 days.

Chocolate Chia Overnight Oats recipe

Chocolate Chia Overnight Oats

This decadent Chocolate Chia Overnight Oats recipe may be better suited for dessert than breakfast. Rest assured, it's perfect for chocolate lovers.
Prep Time5 mins
Total Time5 mins
Course: Dessert
Keyword: Chocolate, Overnight Oats
Servings: 1


  • ½ tbsp chia seeds
  • 1 tsp cocoa powder
  • 1 tbsp maple syrup
  • ½ cup rice milk or plant-based milk of your choice
  • ½ cup oats

Optional Add Ins

  • 1 tbsp chocolate chips
  • ¼ cup sliced strawberries
  • 1 tbsp chopped almonds


  • In a jar or 8-10 ounce container, add chia seeds, cocoa powder, maple syrup, and rice milk. Stir well.
  • Add oats and stir again.
  • Close the lid and place in the refrigerator for at least 2 hours or overnight. Add any optional ingredients like strawberries, or chocolate chips before eating. Enjoy within 5 days.

Have you had chocolate oats? Do you think it’s breakfast or dessert?

Week Night Plant-Based Dinners

Every week I share my Plant-Based Meal Plan. Last week I only shared our dinners and it went so well I thought I’d do it again and share our Week Night Plant-Based Dinners Meal Plan. I’ll give you some breakfast and lunch suggestions also.

Week Night Plant-Based Dinners Meal Plan

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Plant-Based Meal Plan

Breakfast: I’ve been moving away from oatmeal and hot breakfasts over the last week or so. Two mornings a week we have early morning appointments and I try to start working by 8:00 the other mornings.

I still offer oatmeal but my kids have been requesting toast with fruit, bagels or cereal, most mornings. This summer, we are encouraging them to be more independent so some mornings they make their own breakfast. Peanut Butter Overnight Oats is a great option to have in the fridge for those mornings we need a little extra.

Lunch: Most days lunch will be leftover dinner or sandwiches. On Sunday I cooked Enchilada Soup in my Instant Pot and cooked my One Pot Broccoli and Rice Casserole so we have those ready for lunch all week. Typically I’ll eat the soup, my husband and youngest son will eat the casserole and my other son will have sandwiches.

Week Night Plant-Based Dinners

Monday: Broccoli and Mushroom Stir Fry is a super easy, oil-free stir fry that is easy to adapt, based on what you have and what you like. You can even use frozen veggies if you don’t have any fresh. I’m working on clearing out my freezer and pantry so I’ll probably use frozen this time.

Tuesday: One Pot Pizza Pasta is as simple as it sounds. I like having pasta at least once a week for an easy meal. I add extra sauce to mine once it’s in the bowl and my boys add olives to theirs. Just like pizza, we all have completely different preferences, we use the basics in the pasta then load up our favorite toppings on the side. This is perfect with a side salad with Creamy Italian or Sweet and Tangy Salad Dressing.

Wednesday: Instant Pot Mexican Casserole is one of my oldest and most loved recipes! It’s worthy of a permanent spot on the meal plan. The leftovers are perfect for lunches too.

Thursday: Southwest Tofu Scramble is another easy recipe. This time I’m making it as an excuse to make my Mango Salsa! I really want the Mango Salsa and I think this scramble will be the perfect pairing!

Friday: Nacho Night! I’ll use my Instant Pot Refried Beans recipe, Kathy Hester’s Instant Pot Queso from the Ultimate Vegan Instant Pot Cookbook, and all our favorite toppings!

I also have a few bananas that are getting ripe and almost perfect for Banana Bread. I usually make Blueberry Muffins while I’m at it. I’ve got a new Pampered Chef Brownie Pan that I really want to use for the muffins!

What are your favorite week night plant-based dinners? 

Instant Pot Plant-Based Meal Plan

This weeks Instant Pot Plant-Based Meal Plan will only include our dinner plan. We just returned from a long weekend away so I don’t have anything prepped and just started working on my grocery list.

Instant Pot Plant-Based Meal Plan

We have plenty of oatmeal already and I’ve added cereal to my list. We will be keeping things super simple this week because we put our house on the market and want to keep things tidy. I won’t be cooking many elaborate meals but will use my Instant Pot to cook meals we can enjoy for lunch and dinner a couple of times.

Instant Pot Plant-Based Meal Plan

Monday: Soup and Salad feature Broccoli Potato Soup. I’ve recently received several messages about this soup and people are loving it. Some people are even sharing with co-workers because they smell it and want to try it! If you don’t have an Instant Pot don’t worry, I have a stove top version too!

Tuesday: Busy Night Pasta with a side salad. This is an easy meal to dump in the Instant Pot. We have pasta often because it’s so easy but I normally cook it on the stove. This one will mean I don’t have to clean up when my pot boils over, because it always does, while I’m working on the salad.

Wednesday: Refried Beans for easy Bean Burritos! My kiddos may opt for tortilla chips instead of a tortilla but that’s ok with me. They both love beans. One prefers them whole so I may scoop out a cup for him before I mash and season these. I’ll make a big batch so we can enjoy them in meals tomorrow too!

Thursday: Lentil Tacos with leftover refried beans. Instead of tacos we may actually have Taco Salad using the lentils. I LOVE taco salad, especially when I have the taco filling and refried beans. I add tomatoes and peppers when I have them but salsa is a must!

Friday: Instant Pot Minestrone Soup is one of my favorite soups! It’s a little more work than some of my other soups because of the variety of veggies that need to be chopped but you could save time by purchasing frozen veggies. I like the chopping, it’s cathartic. This Instant Pot version is just as good as the stove top version.

Of course with our house for sale and people coming to take a look, we could have to run out so who knows what our week will actually look like! Hopefully we get plenty of viewings and offers, while still enjoying healthy meals at home.

If you get my weekly plant-based tips email you may notice that it was a day late. Don’t forget to open it and checkout photos from our weekend.

Oh, and don’t forget to follow my Instant Pot board on Pinterest!

Plant-Based Meal Plan

One thing about this Plant-Based Meal Plan that you should know is that it’s not a completely accurate picture of our meals. Sure, I make a plan but we don’t always, scratch that, we never follow it with 100% accuracy. Also, it doesn’t take into account the gazillion snacks my kids eat each day.

Plant-Based Meal Plan

I don’t know if you can relate but my kids are always hungry. One kid would happily snack on fruit all day while the other isn’t interested in fruit at all. That reminds me, I bought the juiciest, sweetest, most perfect nectarines this week.

Another thing about this meal plan is that if we have leftovers, we usually eat them for the next day lunch and sometimes dinner. I will skip whatever meal I have planned if we have something else to eat. There is also those nights where we are all too tired to cook and the kids fend for themselves and have oatmeal, sandwiches or cereal.

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Plant-Based Meal Plan


Breakfast: Banana Nut Oatmeal

Lunch: Veggie Sandwich

Dinner: Spaghetti with side salad and Oil-Free Creamy Italian Salad Dressing


Breakfast: Strawberry Chia Pudding

Lunch: Leftover Spaghetti

Dinner: Instant Pot Refried Beans and Mexican Rice


Breakfast: Cereal or smoothies

Lunch: Burritos using leftover Beans and Rice

Dinner: Chickpea and Quinoa Stir Fry


Breakfast: Instant Pot Oatmeal with Blueberries

Lunch: Salad with leftover stir fry

Dinner: Instant Pot Mexican Casserole


Breakfast: Peanut Butter Banana Overnight Oats

Lunch: Leftovers

Dinner: One Pot Broccoli and Rice

I’ve been making a lot of Banana Bread the last few months too! If you are looking for an amazing Banana Bread recipe you’ll want to try mine.

Most of my Instant Pot recipes also have stove top versions. I’m still working to convert some of them. If you’ve been thinking of getting an Instant Pot I highly recommend it. Now that it’s heating up in our area, my Instant Pot will be used even more so I can avoid heating up my kitchen.

Mango Salsa

Are you looking for something that will bring the WOW back to your regular favorites? Try adding this Mango Salsa to your salads, tacos, burritos and more!

Mango Salsa

I’ve been a fan of fruit salsa’s long before I ate plant-based. There is something about the sweetness and spiciness mixed together that I find irresistible. Fruit salsas, especially Mango Salsa, will elevate your favorite recipes to a whole new level.

It’s no secret that I love salsa. I have salsa almost every day. Mexican food is my favorite and we almost always have something I can pour salsa on. In the summer when my favorite fruits are in season, I might go a little overboard with all the wonderful salsa combinations.

Mango Salsa

Today, I’m going to focus on this incredibly easy Mango Salsa recipe!

Trust me, if you bring this to a potluck or share it with friends, they will devour it and want the recipe. It doesn’t’ matter if they are plant-based, they will love it.

You can serve it on salad, my Mango Black Bean Salad is very similar to this, just add black beans and greens. In fact, I’d rather have Mango Salsa than any salad dressing!

Mango Salsa

Mango Salsa

If you like mango, you are going to love this super simple Mango Salsa. Feel free to change it up to suit your taste.


  • 1 pint grape tomatoes, or your favorite tomato
  • 1 Large mango, diced (approximately 1 Cup)
  • 1-2 Jalapenos, finely diced (depending your heat preference, remove the seeds for a milder heat)
  • 1/3 Cup Red Onion, diced
  • ½ Cup cilantro, chopped
  • 1 Lime, juiced (1/4 Cup juice)
  • Pinch of salt


  1. Dice tomatoes, place tomatoes in a medium sized bowl, then add the remaining diced ingredients and give it a gentle stir.
  2. Add the chopped cilantro, lime juice and a pinch of salt.  Mix well and serve.

This salsa is perfect immediately but it can also be kept in an airtight container in the refrigerator for about 5 days. I love it after the first day when all the flavors have gotten a chance to meld together.

You can serve this salsa with just about anything! If you need some ideas, try it with tortilla chips, Lentil Tacos, Breakfast Tacos, Taco Salad, Veggie Burger, Tofu Scramble or Southwest Tofu Scramble, or anything else you can think of.

I’d love to hear how you enjoy this Mango Salsa! Don’t forget to pin this recipe and add it to your meal plan! I’ve pinned it in my “Favorites” board.

Mango Salsa

Mango Salsa

This easy and delicious Mango Salsa will wow your friends! It's terrific with chips and equally good on salad or tacos!
Prep Time15 mins
Total Time15 mins
Course: Snack
Keyword: Salsa


  • 1 pint grape tomatoes diced
  • 1 mango diced
  • 1 jalapeno diced
  • cup red onion diced
  • ½ cup cilantro chopped
  • 1 lime, juiced about ¼ cup
  • 1 pinch salt


  • Dice tomatoes and place them in a medium sized bowl.
  • Add the remaining diced ingredients and gently stir.
  • Add the chopped cilantro, lime juice and salt.
  • Mix well and serve.


Serve immediately or store in air tight container in the refrigerator for no more than 5 days.