These minty York Peppermint Pattie–inspired overnight oats come together in just minutes. It’s the perfect recipe for meal prep because you can store it in jars, giving you a grab-and-go breakfast that’s worth waking up for.
Ingredients:
2 cups old-fashioned rolled oats
1¾ cups reduced-fat milk
1 cup whole-milk plain strained (greek-style) yogurt
4 tablespoons mini semisweet chocolate chips, divided
1 tablespoon chia seeds
2 teaspoons sugar
½ teaspoon vanilla extract
¼ teaspoon peppermint extract
⅛ teaspoon salt
1½ teaspoons unrefined coconut oil
¼ teaspoon flaky sea salt
Directions:
Whisk 2 cups oats, 1¾ cups milk, 1 cup yogurt, 2 tablespoons chocolate chips, 1 tablespoon chia seeds, 2 teaspoons sugar, ½ teaspoon vanilla, ¼ teaspoon peppermint extract and ⅛ teaspoon salt in a large bowl until combined. Cover and refrigerate until just starting to thicken, about 30 minutes.
Meanwhile, stir 1½ teaspoons coconut oil and the remaining 2 tablespoons chocolate chips together in a small microwave-safe bowl. Microwave on High for 45 to 60 seconds; stir until fully combined.
Divide the oat mixture among 4 (8-ounce) jars, about 1 cup each. Spoon about 2 teaspoons of the melted chocolate chip mixture over each jar, tilting to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes. Sprinkle with ¼ teaspoon flaky salt; cover and refrigerate until the oatmeal has thickened and the chocolate layer is fully set, at least 8 hours (and up to 4 days).
