Mint Chocolate Chip Overnight Oatmeal

Happy Chocolate Week, day 4! We’ve had cake and oatmeal so far this week. So why not more oatmeal! It’s healthy, even when filled with chocolate. Mint and chocolate are a classic combination, and applicable to many a dish, such as chocolate cupcakes with peppermint cream cheese buttercream. The cool brightness of mint paired with the warm sweetness of chocolate just can’t be beat! Let’s take this flavor from the dessert menu to the breakfast table today.

If you made yesterday’s secret ingredient cake, you’ll still have half a ripe avocado leftover, and here’s a perfect use for it! You can’t have mint chocolate chip without the green color, so throw it in your oatmeal! It’s good, trust me.

Can’t go wrong with mint + chocolate!

Mint Chocolate Chip Overnight Oatmeal

Serves 1, can be multiplied

• 1/2 C old-fashioned rolled oats
• 1 tsp cinnamon (the taste won’t come through, I promise!)
• 2 tbsp mint chocolate chips
• 1 tsp vanilla extract
• 1/2 tsp mint extract
• 1/4 very ripe avocado, mashed (Optional. Can be replaced by half a ripe banana, mashed)
• 1 C skim or non-dairy milk
• 3 drops natural green food dye (Optional, simply for the aesthetics)
• sweetener of choice, such as honey or stevia (Optional, I did without)

The night before you want to eat it, combine oats, cinnamon and mint chocolate chips in a container with a lid. Mix well. Stir in extracts, mashed avocado, milk of choice, and dye and/or sweetener, if using. Mix well again to make sure all can soak in the milk. Cover with lid and place in fridge overnight, or at least four hours before you want to eat it.

The next morning, let sit out 10 minutes, and eat up!

Enjoy more Chocolate Week Recipes:

Day 1 – Double Chocolate Stout Cake with Chocolate Stout Ganache

Day 2 – Banana Bread Overnight Oatmeal

Day 3 – Triple Chocolate Secret Ingredient Bundt Cake

Green oatmeal in a green bowl…how fitting!

What’s your favorite mint and chocolate flavored food?