Overnight Chocolate Protein Oats

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Like I said, I’m super into breakfast these days, I’m even more into make ahead breakfasts with minimal clean up. I love sweets, and I usually like to have a little something sweet with breakfast whether that be honey on toast, fruit or some chocolate in my oats!

These are so simple to make, you place all the ingredients in a jar the night before, shake and wake up to the creamiest, most flavorful overnight oats on the planet. Okay, maybe there are some better ones out there, but I highly doubt it, and I know they’re not as healthy as these bad boys!

These oats are packed with antioxidants and superfoods so you don’t have to feel guilty having chocolate for breakfast, and that’s a win in my book!

Make these and top them with anything you like, I love a nice tart fruit. You really can’t beat the flavor or texture of these bad boys, you’ll feel like you’re having dessert for breakfast!

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  • ½ GF Oats

  • 1 scoop organic Plant Fusion Chocolate protein powder

  • splash of vanilla

  • 1 tsp maple syrup

  • 1 tbsp maca powder

  • 1 tbsp raw cocoa powder (makes it taste like chocolate mousse)

  • 1-2 tbsp chia seeds (1 makes it more like a pudding, 2 is firmer oats similar to museli)

  • ½-1 cup coconut milk (any non-dairy milk works well in this recipe)

Place all ingredients in a mason jar.  Fill remainder of jar with unsweetened coconut milk, shake and place in fridge.  Top with your favorite berries or granola, add chopped nuts and a drizzle of honey or maple, or grab a spoon and dig in.

 If you like dessert for breakfast than this one is for you!  It should maybe be called pudding instead of oats.  It’s just real good and chalk full of good things for you!  This recipe was born because I was sick of protein shakes in the morning but still wanted to find a way to get that protein in first thing.  I happened to have all of these ingredients in my cabinet years ago and it turned out it makes one delicious concoction.  If you’re feeling like you want a little added sweetness or serving it for brunch and want to really wow people top it with my maple coconut whipped cream.  I mean that stuff is really just good on anything!!

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Chicken Sausage Egg "Muffins"

Photos By: Valorie Darling

Photos By: Valorie Darling

I’m not sure I’ve ever been more excited to be home, in my kitchen, with the option to COOK my own food! I love, love, love traveling, but after 2 weeks on the road, tons of great meals out and some not so great meals out, I am more ready than ever for some home cooked food!

I usually can’t stand doing dishes, but even that doesn’t seem so bad to me right now. It’s amazing how much easier it is to feel healthier when you’re making your own meals at home. Even when I eat out, I’m not always 100% sure what exactly is in the food I’m eating.

Anywho, I’ll get on it with it! Right now I’m really loving breakfast, like a lot! Since arriving home and finally getting to the grocery store (ok, that’s a lie I used the best invention ever, Instacart) I couldn’t wait to whip up a homemade breakfast!

These egg muffins, or a variation of these are my go-to for a quick, healthy breakfast or snack that I always make extra of so I can have a quick snack or on the go breakfast throughout the week. They keep brilliantly in the fridge, and are easily reheated in the microwave with a damp paper towel. The best thing about these, there are no rules! Throw in whatever you have in your fridge or whatever is in season. I’ll throw in leftover cooked veggies from the night before or I make them Tex-Mex and add some green chilis and black beans. You really can’t go wrong. Hope you love these as much as I do!

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  • 2 tbsp olive oil

  • 1 pkg chicken breakfast sausage (I love the ones in the butcher section of whole foods, I love all the flavor options)

  • 8 eggs

  • ½ yellow onion

  • 1 green onion

  • 2 tsp garlic powder

  • 1 tsp pepper

  • 1 tsp salt

  • 2 tsp red pepper flakes

  • 1 tbsp Italian herbs

  • ½ cup cheddar (optional)


Preheat oven to 375 degrees.

Chop yellow onion and set aside.  Heat large skillet over medium heat, add olive oil and onion, sautee until translucent, about 3 minutes, add breakfast sausage and use spatula to break up into smaller pieces.

While sausage is cooking.  Chop green onion, including the white part and set aside.  In a large bowl (one with a pour spout is ideal), crack and mix eggs, add garlic, pepper, salt, red pepper flakes and Italian herbs.  Once your sausage has come to room temperature, transfer sausage to egg bowl, add cheese if using, mix all ingredients to combine.  Spray a muffin tin with non- stick spray (I like coconut or avocado oil) and evenly divide mixture amongst 12 cups.  If you’re using cheese, sprinkle on top and place in oven.

Check eggs after 15 minutes.  Depending on how done you like your eggs they will be ready, if you like your eggs on the firmer side, cook for 18-22 minutes. 

 I like to top mine with avocado and siracha!

Store extras in a zip lock bag in your fridge for up to 5 days.  These are a great make a head breakfast and can be reheated easily by placing a paper towel around it and re-heating in increments of 15 on the “reheat” setting.

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