Mexican Chocolate Overnight Oats with Cinnamon and Chili
Mexican chocolate overnight oats with cacao, cinnamon, ancho chili and Greek yogurt. 5 minutes the night before, about 24g protein.
The short answer
These Mexican chocolate overnight oats take about 5 minutes the night before and bring roughly 24g of protein a jar. Raw cacao, cinnamon and a pinch of ancho chili give them the warm, spiced flavor of Mexican hot chocolate.
On this page
Some mornings you want chocolate, and that’s allowed. Mexican chocolate overnight oats give you that rich cocoa taste with real cacao, warm cinnamon and enough protein to carry you to lunch.
It’s one of the meals from our guide to overnight oats you prep once, and it’s built the Clean Fit Fab way: real food, big flavor, and no seed oils.
Why these Mexican chocolate overnight oats work on tired nights
- Cacao, not candy. Unsweetened cacao powder brings deep chocolate flavor with very little sugar.
- Spice makes it special. Cinnamon and a whisper of chili wake up the chocolate.
- It’s filling. Oats, chia and Greek yogurt bring fiber and protein together.
- Zero morning effort. Grab the jar, add banana, go.
Rolled oats bring beta-glucan, a soluble fiber that slows digestion and helps you feel full. The Harvard Nutrition Source guide to oats explains more about why oats earn a spot in your week.
The flavor: what makes it taste so good
Mexican hot chocolate is known for cinnamon and a gentle warmth. So we blend cacao with Ceylon cinnamon, vanilla and ancho chili powder, then add a pinch of salt so the chocolate tastes even richer.
- Raw cacao powder for deep chocolate flavor
- Ceylon cinnamon and vanilla
- A pinch of ancho chili or cayenne for gentle heat
- Banana, cacao nibs and toasted almonds on top
What you need
Here’s a quick look at the ingredients. Exact amounts are in the recipe card below.
- Oats: raw cacao powder, ground Ceylon cinnamon, ancho chili powder, sea salt, pure maple syrup, vanilla extract, whole milk, plain whole-milk Greek yogurt, old-fashioned rolled oats, chia seeds
- Topping: banana, cacao nibs, almonds
Also, a note on fat: we cook with extra virgin olive oil, avocado oil, butter or ghee. They taste better, and they’re real food.
How to make Mexican chocolate overnight oats
First, whisk the cacao, spices, maple and a little milk into a paste so there are no lumps. Next, whisk in the yogurt and remaining milk. Then stir in the oats and chia, seal and chill overnight. The full recipe card is below.
Mexican · Breakfast
Mexican Chocolate Overnight Oats
Cacao, cinnamon and ancho chili overnight oats with Greek yogurt and chia. About 24g protein.
Prep
5 minTotal
5 minjar
1Vegan version. Unsweetened soy milk, hemp hearts and a spoon of almond butter replace the dairy milk and Greek yogurt, for about 19g of plant protein.
Ingredients
Oats
Topping
Oats
Topping
Method · tap a step to mark it done
In a jar, whisk the cacao, cinnamon, chili, salt, maple, vanilla and 2 tablespoons of the milk into a smooth paste.
Whisk in the Greek yogurt and the rest of the milk.
Stir in the oats and chia seeds. Seal and refrigerate at least 6 hours or overnight.
In the morning, stir well and top with banana, cacao nibs and toasted almonds.
Whisk the cacao, cinnamon, chili, salt, maple, vanilla, almond butter and a splash of soy milk into a paste.
Whisk in the rest of the soy milk, then stir in the oats, hemp hearts and chia.
Seal and refrigerate at least 6 hours.
Stir and top with banana and cacao nibs.
Calories
490Protein
24gCarbs
62gFat
17gFiber
12gCalories
490Protein
19gCarbs
60gFat
21gFiber
13gNutrition is per serving and estimated.
Serving ideas
Top the jar with sliced banana, a few cacao nibs and toasted almonds. Then eat it cold, or warm it gently on the stove with a splash of milk for a champurrado-style bowl.
Nutrition at a glance: each serving has about 490 calories, 24g protein, 62g carbs and 12g fiber. Numbers are estimates and change with your exact ingredients.
Swaps and variations
- Use 1 tsp espresso powder for a mocha version.
- Swap almonds for toasted pepitas.
- Use date syrup or mashed ripe banana instead of maple.
- Leave out the chili if you’re feeding kids.
Make-ahead and storage tips
Mexican chocolate overnight oats keep in sealed jars in the fridge for up to 4 days. Add the banana and nuts the morning you eat them so the fruit stays fresh and the nuts stay crisp.
Frequently asked questions
Are Mexican chocolate overnight oats spicy?
Only a little. A pinch of ancho chili adds warmth, not burn. Use more if you love heat, or skip it.
What’s the difference between cacao and cocoa powder?
Both come from cacao beans. Raw cacao is usually less processed. Either one works here, as long as it’s unsweetened.
Can I make a big batch?
Yes. Multiply the recipe by four, divide it into jars and keep them for up to 4 days.
Save this one for your next long day. Want more? Try our pumpkin pie overnight oats next.
This article is for general information and is not medical or nutrition advice.
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