Gluten-Free Cocoa Overnight Oats
By the Gluten Free Recipes team ·
A rich and creamy chocolatey breakfast with these no-cook overnight oats. The perfect balance of decadent cocoa and satisfying texture, these oats are a delightful start to any day.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (5 min prep, 20 min cook). It uses 7 ingredients — including certified gluten-free oats, unsweetened cocoa powder, maple syrup or other liquid sweetener — and walks through 4 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Cocoa Overnight Oats: When preparing this breakfast recipe, oats are grown in rotation with wheat and frequently processed on shared equipment. Use only certified gluten-free oats (e.g., Bob's Red Mill GF, GF Harvest). Note: 5–10% of people with celiac disease also react to avenin, the protein in oats, even in certified-GF varieties — consult your doctor if you are newly diagnosed. Oat milk is frequently cross-contaminated with gluten unless specifically labelled certified gluten-free (e.g., Oatly GF, Planet Oat GF). Standard oat milk brands are unsafe for celiac disease. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Cocoa Overnight Oats: This recipe relies on certified gluten-free oats and other naturally gluten-free ingredients to ensure it's safe for those avoiding gluten-containing grains.
Ingredients
- 2 cups certified gluten-free oats
- 2 tbsp unsweetened cocoa powder
- 2 tbsp maple syrup or other liquid sweetener
- 1 tsp chia seeds
- 1 pinch salt
- 2 cups plant-based milk (almond, soy, or oat)
- 0.5 cup dairy-free yogurt (optional, for extra creaminess)
Instructions
- 1
In a large bowl or individual jars, combine the certified gluten-free oats, unsweetened cocoa powder, maple syrup, chia seeds, and salt. Stir these dry ingredients together thoroughly until the cocoa powder is evenly distributed and there are no clumps.
- 2
Pour in the plant-based milk and add the dairy-free yogurt, if using. Stir everything together until well combined and the mixture is smooth. Ensure all the oats are submerged in the liquid.
- 3
Cover the bowl or jars tightly with lids or plastic wrap. Place the mixture in the refrigerator for at least 6 hours, or preferably overnight, allowing the oats to soften and thicken.
- 4
Before serving, give the overnight oats a good stir. If the mixture is too thick, you can add a splash more plant-based milk to reach your desired consistency. Serve chilled, garnished with fresh berries or a sprinkle of extra cocoa powder.
Nutrition (per serving)
Tips & Notes
- Use certified gluten-free rolled oats — conventional oats are grown and processed alongside wheat and are not safe for celiac.
- Any plant-based milk works here — oat milk (certified GF) gives the richest mouthfeel; almond milk keeps it lighter.
- Greek yogurt adds protein and tang; plain regular yogurt gives a lighter, moister crumb.
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