Overnight oats are ideal when you want breakfast ready before the day starts: mix the base in the evening, chill it overnight and top it with melted Moruga 100% cacao. The result is creamy, nutty and deeply cacao-forward without using classic chocolate spread.
If you want to explore different flavor profiles, start with our Moruga cacao varieties.
Ingredients
- 1 cup (80 g) rolled oats
- 1.5 cups (360 ml) oat milk
- 1 tbsp chia seeds
- 2 tbsp grated or finely chopped Moruga Cacao
- 0.5 cups (120 g) soy-coconut yogurt
- 6-12 Drops or 2 squares Moruga Cacao
- 1 tsp coconut oil
- 1 handful hazelnuts, chopped
Preparation
- Stir rolled oats, oat milk, chia seeds and finely chopped cacao together in a glass.
- Add the soy-coconut yogurt on top.
- Slowly melt Moruga Cacao and coconut oil in a water bath, then pour it over the yogurt.
- Place the glass in the fridge overnight.
- Serve with chopped hazelnuts in the morning.
Why use 100% cacao in overnight oats?
Melted 100% cacao firms up again in the fridge and creates a thin cacao layer. This is different from cocoa powder: more texture, more natural cacao butter and less sweetness. For the difference, read cocoa powder vs. ceremonial cacao.
If you also want to drink cacao, the Moruga Starter Kit is the easiest entry point. For a warm cup, use our guide on how to prepare ceremonial cacao.
Where to go next
For buying 100% cacao, see our cacao buying guide. If transparency matters to you, our lab tests explain how we document quality and safety.
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