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These pomegranate overnight oats make a tasty & healthy breakfast. A chocolate oat base, topped with fresh pomegranates and a homemade chocolate ganache.
Overnight oats are always a quick and easy breakfast option. Plus, there are so many varieties of flavors to try.
- The rich, homemade chocolate ganache drizzled over the fresh pomegranates adds an extra level of decadence to these overnight oats.
- These are the best overnight oats to make in the winter, when pomegranates are in season.
- This is a quick and easy recipe to make and these oats are perfect for meal prepping in advance.
- Pomegranate Arils: Pomegranate is the star of this recipe! I recommend using fresh, rather than frozen pomegranate seeds. Frozen ones can be soggier and less crunchy.
- Oats: Use rolled oats or old fashioned oats. These will create the perfect texture for overnight oats. Avoid quick or instant oats which will end up too soggy. Steel cut oats will also not work as their texture is too tough.
- Milk: Whole (3.25%) milk will make the creamiest oats. However, you can use any type of milk you like. For a non-dairy alternative, use oat milk or almond milk.
- Cocoa Powder: A small amount of cocoa powder adds a bit of chocolate flavor in the oats base.
- Cream: Cream is used to make the chocolate ganache. Use heavy whipping cream or cooking cream.
- Dark Chocolate Chips: Chocolate chips are melted to make the chocolate ganache. Dark chocolate pairs deliciously well with the pomegranate.
- A small bowl to mix the ingredients together in.
- A small pan to make the ganache in.
- Airtight serving containers, such as small mason jars, to store and serve the oats in.
Heat the cream on a saucepan over medium to high heat. Once it is almost boiling, remove it from the stove and pour it over the chocolate chips. Stir to melt them all. Set aside to cool.
In a medium bowl, mix the oats, milk and cocoa powder together.
Fill each serving cup halfway with the oat mixture. Then add a layer of chocolate ganache. Add the rest of the oat and milk mixture on top.
Top with your fresh fruit and drizzle the rest of the chocolate ganache mixture on top.
Cover and refrigerate overnight.
- Don’t boil the cream. When heating the cream on the saucepan, don’t let it actually boil. Adjust the temperature as needed. You want to heat it up just enough that it is hot enough to melt the chocolate chips.
- Meal prep 2-3 days in advance. These chocolate oats stay freshest when they are eaten within 2 to 3 days. You can store them in the fridge for up to 5 days, but the base may become slightly soggier.
Yes, but fresh ones will taste better. If you are using frozen arils, thaw them before mixing them into your oats.
Yes. It won’t be quite as rich, but a quality chocolate sauce works well as an easy substitute.