Layered overnight oats based on peppermint bark – a make-ahead holiday breakfast that’s also gluten-free.
Here comes peppermint, here comes peppermint
Right down candy cane lane*
Ah, December! One of the many things I love about this time of the year is the ubiquity of mint chocolate. Sure, you can buy mint chocolate bars and eat mint chocolate chip ice cream all year round, but during the festive season, it’s everywhere.
And if you’re lucky – as I was yesterday – someone at a Williams-Sonoma store will give you a free sample of their peppermint bark.
Given my love for peppermint bark, and chocolatey breakfast, it’s no surprise that I simply had to turn the Christmas candy into an oat-filled breakfast.
*I’ve had ‘Here Comes Santa Claus’ ringing in my head for days.
Peppermint bark is usually made one of two ways:
- Melted dark chocolate is spread into a large dish, and topped with melted white chocolate. Lots of crushed candy canes are sprinkled over the top.
- Peppermint extract is stirred into bowls of melted dark and white chocolate first. Then it’s the same deal as above.
These overnight oats are based on a hybrid of those two methods. The bottom layer of oats is made with lots of cocoa powder – but no peppermint extract – to mimic dark chocolate. On top of that we have creamy oats flavored with peppermint extract and white chocolate chips.
Finally, to top everything off, there’s a sprinkling of chopped (or crushed) candy canes.
There’s only a tiny bit of peppermint extract in the white chocolate oats. I’m someone who loves mint chocolate, but only when it’s not too minty. If you’re after a bigger hit of peppermint, feel free to increase the amount of extract. Alternatively, you could add some peppermint extract to the dark chocolate layer too.
But if you do increase the peppermint factor, don’t forget that we’re adding chopped candy canes too. Those chopped-up canes add a surprising amount of flavor, so don’t go overboard with the peppermint extract!
Fun Fact: The world’s largest chocolate bar (so far) weighted 12,770 pounds, or 5,792.5 kilograms.
By the way, if it’s too cold where you live to even consider eating a cold breakfast, may I suggest Peppermint Mocha Oatmeal? Otherwise, pair these overnight oats with a giant mug of coffee or (peppermint) hot chocolate.
- Dark chocolate layer
- ⅓ cup rolled oats
- 1 ½ tablespoons cocoa powder
- ½ teaspoon vanilla extract
- ¼ cup milk
- ½ cup Greek-style yogurt
- 1 - 2 tablespoons maple syrup
White chocolate layer- ⅓ cup rolled oats
- ½ teaspoon vanilla extract
- ⅛ teaspoon peppermint extract
- ¼ cup milk
- ½ cup Greek-style yogurt
- 1 - 2 teaspoons maple syrup
- 2 tablespoons white chocolate chips
Toppings- White chocolate chips
- Chopped candy canes
- Dark chocolate layer: In a bowl or container, combine the rolled oats, cocoa powder, vanilla extract and milk. Add the yogurt and sweeten with maple syrup. Mix until completely combined.
- White chocolate layer: In a bowl or container, combine the rolled oats, vanilla extract, peppermint extract and milk. Add the yogurt and sweeten with maple syrup. Mix until completely combined. Stir in the white chocolate chips.
- Cover both bowls with plastic wrap (or put the lids on the containers) and leave in the fridge overnight.
- In the morning, stir in a little extra milk if the overnight oats are too thick. If the oats are not sweet enough, stir in additional maple syrup.
- Divide the dark chocolate layer between two glasses or bowls. Top with the white chocolate layer. Sprinkle over extra white chocolate chips and chopped candy canes.
To make sure this breakfast is gluten-free, use certified GF oats (and double-check that your candy canes and white chocolate chips and gluten-free too).
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