If the viral pistachio-and-kataifi candy bar has been living rent-free in your head, these dubai chocolate overnight oats are about to become your favorite breakfast. This recipe takes everything people love about the famous bar, the silky chocolate, the nutty pistachio cream, and that unmistakable crispy kataifi crunch, and turns it into a make-ahead jar you can enjoy every single morning.
Prep time: 10 minutes | Servings: 1 | Calories: ~480
The original Dubai chocolate went viral for good reason: the contrast between smooth chocolate and crunchy, buttery shredded phyllo is genuinely addictive. These dubai chocolate overnight oats capture that exact contrast, with creamy chocolate oats on the bottom and a golden pistachio-kataifi topping you add right before eating.
Why You’ll Love This Recipe
- Tastes like the viral bar. These dubai chocolate overnight oats pack chocolate, pistachio cream, and crispy kataifi into every spoonful, without hunting down a $20 candy bar.
- Dessert for breakfast, but balanced. Oats, chia, and Greek yogurt turn an indulgent flavor into a genuinely filling morning meal.
- That crunch, though. The toasted kataifi topping stays crispy because you add it fresh in the morning.
- Meal-prep friendly. The base for dubai chocolate overnight oats keeps for days, and the topping stores separately in an airtight container.
- Ridiculously photogenic. Green pistachio over dark chocolate oats makes this the most Instagram-worthy jar in your fridge.
Ingredients
For the chocolate oat base:
- 1/2 cup old-fashioned rolled oats (use certified gluten-free oats if needed)
- 3/4 cup milk of your choice (dairy, oat, or almond milk all work)
- 3 tablespoons plain Greek yogurt (for extra creaminess and protein)
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 to 2 tablespoons maple syrup or honey (adjust to taste)
- 1/2 teaspoon vanilla extract
- Pinch of salt
For the Dubai chocolate topping:
- 1/4 cup kataifi (shredded phyllo dough) (found in the freezer section of Middle Eastern or Mediterranean grocery stores; crushed cornflakes work in a pinch)
- 1 teaspoon butter or coconut oil (for toasting the kataifi)
- 1 1/2 tablespoons pistachio cream or pistachio butter
- 1 tablespoon dark chocolate, melted or in chips
- 1 tablespoon chopped pistachios
- Optional: a tiny drizzle of tahini for the authentic Dubai chocolate flavor
How to Make Dubai Chocolate Overnight Oats
- Mix the chocolate base. In a mason jar or airtight container, combine the oats, milk, Greek yogurt, cocoa powder, chia seeds, maple syrup, vanilla, and salt. Stir until the cocoa is fully dissolved with no dry pockets.
- Refrigerate overnight. Seal the jar and chill for at least 6 hours, ideally overnight, so the oats soften and the chia thickens everything into a pudding-like base.
- Toast the kataifi. The night before or the morning of, melt the butter in a small pan over medium heat, add the kataifi, and toast for 3 to 5 minutes, stirring often, until deeply golden and crisp. Let it cool completely so it stays crunchy.
- Make the pistachio-kataifi mix. Stir the cooled kataifi into the pistachio cream. It should look like the filling of the viral bar: green, glossy, and packed with crispy strands.
- Assemble in the morning. Give the chocolate oats a good stir, spoon the pistachio-kataifi mixture on top, then finish with melted dark chocolate and chopped pistachios.
- Enjoy immediately. Dig your spoon all the way down so every bite of your dubai chocolate overnight oats gets chocolate, pistachio cream, and crunch together.
Pro Tips for Perfect Dubai Chocolate Overnight Oats
- Never mix the kataifi into the oats overnight. It will absorb moisture and lose the signature crunch. Always add the topping right before eating.
- Toast the kataifi low and slow. Rushing it on high heat browns the outside while leaving the strands chewy inside. Golden and evenly crisp is the goal.
- Batch the topping. Toast a full cup of kataifi at once and store it in an airtight container at room temperature for up to a week of dubai chocolate overnight oats.
- Look for pure pistachio cream. The best versions list pistachios as the first ingredient. A thin, oily spread will slide right off the oats.
- Add the tahini. That barely-there sesame note is what makes the original bar taste so distinctive. Half a teaspoon is enough.
Flavor Variations
- Knafeh Style: Add a drop of orange blossom water to the pistachio cream for a flavor closer to traditional knafeh. Fans of that profile should try our Dubai knafeh overnight oats.
- Low-Carb Version: Watching carbs? Our Dubai chocolate pistachio keto oats deliver the same flavors with a fraction of the carbohydrates.
- Double Pistachio: Swap the cocoa base for plain vanilla oats and double the pistachio cream, in the spirit of our crunchy pistachio chocolate overnight oats.
- Milk Chocolate Comfort: Use milk chocolate instead of dark and add a splash more maple syrup for a sweeter, dessert-forward jar.
Storage Tips
The chocolate oat base keeps in a sealed jar in the refrigerator for up to 4 days, which makes these dubai chocolate overnight oats an easy candidate for Sunday meal prep. Stir in a splash of milk if the base thickens too much by day 3.
Store the toasted kataifi separately in an airtight container at room temperature, and keep the pistachio cream in the pantry or fridge according to the label. Assemble each jar fresh: base, pistachio-kataifi layer, chocolate, pistachios, in that order.
Nutrition Information
The following is an estimate for one fully assembled jar.
- Calories: ~480
- Protein: ~16g
- Carbohydrates: ~58g
- Fat: ~21g
- Fiber: ~9g
A good share of the fat comes from pistachios, and research highlighted by the Mayo Clinic links regular nut consumption to better heart health. Values will vary with your milk, sweetener, and chocolate choices.
Frequently Asked Questions
What is Dubai chocolate?
Dubai chocolate is a filled chocolate bar created in Dubai that went massively viral on social media. Inside the chocolate shell is a filling of pistachio cream, tahini, and crispy toasted kataifi, the shredded phyllo dough used in Middle Eastern desserts like knafeh. That pistachio-crunch combination is exactly what these dubai chocolate overnight oats recreate.
Where can I find kataifi?
Look in the freezer section of Middle Eastern, Greek, or Mediterranean grocery stores, usually near the phyllo dough. Many large supermarkets now stock it too, thanks to the trend. If you cannot find it, lightly crushed cornflakes toasted in butter give a surprisingly similar crunch.
Can I use pistachio butter instead of pistachio cream?
Yes. Pistachio cream is sweeter and smoother, while pistachio butter is more intense and less sweet. If you use unsweetened pistachio butter, stir in a teaspoon of honey or maple syrup to get closer to the flavor of the original bar.
Can I make this recipe vegan?
Absolutely. Vegan dubai chocolate overnight oats work beautifully: use plant-based milk and coconut yogurt in the base, coconut oil for toasting the kataifi, and a dairy-free dark chocolate. Most pistachio creams are naturally vegan, but check the label for milk powder.
Why did my kataifi go soft?
Either it was added to the oats the night before, or it was stored before fully cooling. Toast it until deeply golden, cool it completely, store it airtight at room temperature, and only add it to the jar right before eating.
Give This Recipe a Try
Dubai chocolate overnight oats are what happens when the most viral candy bar of the decade meets the most practical breakfast ever invented. Creamy chocolate oats, luscious pistachio cream, and that golden crispy crunch, all for a fraction of the price of the bar itself.
Prep the base tonight, toast your kataifi, and treat yourself tomorrow morning. And if this jar wins you over, our complete overnight oats guide has 50+ more recipes to keep your breakfasts exciting.
