Crunchie Chocolate Overnight Oats - A Sweet, Make-Ahead Breakfast

Prep Time 10

Total Time 10

Servings 2 servings

Rolled oats (old-fashioned oats), 1/2 cup per serving
Milk of choice (dairy or non-dairy), 1/2–3/4 cup
Greek yogurt or dairy-free yogurt, 1/3 cup
Unsweetened cocoa powder, 1–1.5 tablespoons
Honey or maple syrup, 1–2 tablespoons
Chia seeds, 1 tablespoon (for thickness and fiber)
Vanilla extract, 1/2 teaspoon
Pinch of salt (enhances chocolate flavor)
Crunchie bar (or honeycomb toffee), chopped, 1–2 tablespoons for topping
Optional add-ins: mini chocolate chips, banana slices, peanut butter, espresso powder

In a jar or bowl, mix the oats, chia seeds, cocoa powder, and a pinch of salt until there are no cocoa clumps.
Add the milk, yogurt, vanilla, and honey. Stir well until smooth and evenly combined.
Adjust thickness: add a splash more milk if it looks too thick. It should be pourable but not watery.
Cover and refrigerate for at least 4 hours, ideally overnight.
In the morning, give it a quick stir. If it’s thicker than you like, loosen with 1–2 tablespoons of milk.
Top with chopped Crunchie bar or honeycomb pieces just before eating so they stay crisp.
Optional: Add banana slices, a drizzle of peanut butter, or a sprinkle of mini chocolate chips for extra flair.