Protein-Packed Chocolate Overnight Oatmeal with Seed Crust and Frozen Fruit

This delicious overnight oatmeal is the perfect breakfast for hot, sunny days. A unique combination of crunchy texture and freshness, it’s also high in protein thanks to Natrel Plus Chocolate 2% milk, which contains twice the protein per serving of regular milk.

We promise a quick, satisfying breakfast that’s rich in fibre and takes no time to prepare. The best part is you can whip up multiple servings at a time that will keep for at least five days in the refrigerator in an airtight container. For busy (or lazy!) mornings, all you have to do is top your oatmeal with the seed crust and frozen fruit.

If you want to prepare your own frozen fruit, just place a single layer of berries on a baking sheet lined with parchment paper and place in the freezer, ideally at -18 °C or colder, overnight. They will be perfectly frozen the next morning or whenever you need to top your oats. Or, if you’re short on time, you can easily use store-bought frozen fruit.

10 min
30 min


For the chocolate overnight oatmeal

  • 500 ml (2 cups) Natrel Plus Chocolate 2% lactose-free milk
  • 250 ml (1 cup) quick oats
  • One 340 g block of silken tofu (or soft tofu)
  • 60 ml (¼ cup) chia seeds
  • 30 ml to 60 ml (⅛ to ¼ cup) maple syrup (or to taste)

For the seed crust

  • 75 g (½ cup) sunflower seeds
  • 35 g (¼ cup) hemp seeds
  • 35 g (¼ cup) pumpkin seeds
  • 30 ml (2 tbsp.) maple syrup


  • Home-frozen or store-bought frozen fruit
  • Dark chocolate, roughly chopped (optional)
  • Fresh mint (optional but highly recommended)


For the chocolate overnight oatmeal

  1. In a large bowl, combine all ingredients from the “For the chocolate overnight oatmeal” section.
  2. Pour the mixture into 4 airtight jars. Refrigerate for at least 1 hour or overnight.


For the seed crust

  1. In a non-stick pan on medium heat, brown the seed mixture for 3 minutes.
  2. Add the maple syrup and continue cooking for 1 minute.
  3. Turn off the burner and allow the crispy mixture to cool in the pan until it hardens.
  4. Break the crust into pieces and store in an airtight container.


  1. Prepare the toppings of your choice the day before to save time in the morning. Set aside.
  2. When serving, sprinkle the seed crust over the chocolate overnight oatmeal. Top with frozen fruit, dark chocolate and fresh mint.


Oatmeal keeps for 5 to 7 days in the refrigerator. If the texture of the overnight oatmeal is too thick, add 15 ml to 30 ml (1 to 2 tbsp.) of lactose-free Natrel Plus Chocolate 2% milk to thin.

If the chosen silken tofu does not easily incorporate into the mixture, you can use a whisk or blender to achieve the desired velvety consistency.

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