Dark Chocolate Overnight Oats

Ingredients(for 1 medium bowl (approx. 200g per serving))

• 1 cup Rolled oats (jai) (Preferably whole rolled oats for best texture)
• 1 cup Low-fat milk (Use toned or skimmed doodh; can substitute with almond milk for vegan version)
• 2 tbsp Dark chocolate (70% cocoa) (Grated or melted; use Indian brands for authenticity)
• 1 tbsp Honey (shahad) (For natural sweetness; can use date syrup (khajoor ka syrup))
• 1 tbsp Chia seeds (sabja/beej) (Adds protein and omega-3; optional but recommended) - optional
• 1/2 tsp Cinnamon powder (dalchini) (Adds warmth and aroma)
• 2 tbsp Roasted chopped almonds (badam) (For crunch and healthy fats) - optional
• 1/4 cup Curd (dahi) (For creaminess and probiotics; can use Greek yogurt) - optional
• 1/2 cup Fresh fruits (banana, mango, or apple) (Chopped; seasonal Indian fruits preferred) - optional
• 1/8 tsp Pinch of salt (Balances flavors)

Instructions

1. 1

   In a large mixing bowl, combine rolled oats, chia seeds, and cinnamon powder. Mix well to distribute the spices evenly.

   3 minutes

   Use steel-cut oats (jai) if you prefer a chewier texture.

2. 2

   Pour in low-fat milk and curd (dahi). Stir well to ensure oats are fully soaked. Add a pinch of salt for balance.

   2 minutes

   For a vegan version, replace milk and curd with almond or soy milk and plant-based yogurt.

3. 3

   Fold in grated or melted dark chocolate and honey (shahad). Mix until the chocolate is well-blended and the mixture turns a rich brown.

   3 minutes

   Melt dark chocolate gently on a tawa or in a microwave for smoother mixing.

4. 4

   Cover the bowl with a lid or cling film. Refrigerate overnight (or at least 6 hours) to allow the oats to soak and flavors to meld.

   6 hours

   Overnight soaking improves digestibility and makes the oats creamier.