Almond Milk: I like using an unsweetened version of my homemade almond milk, but you can use whichever unsweetened dairy-free milk you prefer. Alternatively, if you are not lactose-intolerant, go ahead and use regular milk instead.

Oats: If you are Celiac or gluten-intolerant, make sure to use certified gluten-free oats (this is because oats are often processed in the same facilities as gluten-containing grains, resulting in cross-contamination unless they are specifically certified to be gluten-free). For best results, make sure to use old-fashioned rolled oats because they become creamy after soaking overnight, but still maintain a chewy texture.

Cocoa Powder: Make sure to use unsweetened cocoa powder as we will be adding maple syrup as a sweetener.

Chia Seeds: Chia seeds add extra fiber and texture to the overnight oats. However, if you don’t have them on hand or don’t wish to add chia seeds, feel free to leave them out.

Maple Syrup: I used maple syrup for sweetness, but you may also use other types of liquid sweeteners (such as agave nectar, honey, or maple-flavored monkfruit syrup).

Vanilla Extract: I like adding vanilla extract for extra flavor. However, if you don’t have vanilla extract on hand, feel free to leave it out.

Chocolate Chips: I used dairy-free chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use regular chocolate chips instead.