Brownie Batter Overnight Oats
Indulge in the comforting taste of brownie batter with this easy make-ahead breakfast that combines rolled oats, cocoa, and delicious mix-ins.
Ingredients
Base Ingredients
- 1 cup Rolled oats For creamy texture; quick oats can be used but may be softer.
- 1 cup Milk of choice Dairy or almond milk for a lighter taste.
- 1/2 cup Greek yogurt Adds creaminess and protein; swap for dairy-free yogurt if needed.
- 2 tablespoons Cocoa powder Unsweetened; this is the heart of the brownie flavor.
- 2 tablespoons Maple syrup or honey Adjust to taste; provides a warm, caramel-like sweetness.
- 1 tablespoon Chia seeds Thickens overnight and adds omega-3s.
- 1 teaspoon Vanilla extract Brightens the chocolate.
- 1 pinch Salt Balances the sweetness.
- 2 tablespoons Dark chocolate chips or chopped dark chocolate Optional, for melty pockets.
Optional Mix-Ins
- Toasted nuts
- Shredded coconut
- Sliced banana
- Dollop of nut butter
Instructions
Preparation
- In a medium bowl, whisk together the milk, Greek yogurt, maple syrup, cocoa powder, vanilla, and a pinch of salt until the cocoa is fully dissolved and the mixture looks glossy.
- Stir in the rolled oats and chia seeds until everything is evenly coated.
- Fold in half of the chocolate chips or chopped chocolate.
- Divide the mixture into two jars or containers with lids, pressing a few extra chocolate chips on top.
Chilling
- Seal and refrigerate for at least 4 hours, ideally overnight.
Serving
- In the morning, stir, add any fresh fruit or nut butter, and enjoy straight from the jar or bowl.
Notes
Store in airtight jars in the refrigerator for up to 4 days. Make a batch of 4-6 jars on Sunday for grab-and-go simplicity. Freezing is not recommended due to texture changes.