If you have a chocolatey sweet tooth for breakfast – but eating brownies first thing in the morning isn’t exactly the best way to start your day (well… not every day 😉) – then these Brownie Batter Overnight Oats are about to become your new go-to breakfast.
They’re rich, chocolatey, and taste like dessert, but they’re actually good for you. Made with whole grains, fiber, healthy fats, and protein, this is a breakfast that will keep you full and satisfied all morning. Plus, it’s affordable and incredibly fast to prep – you can make a full week of grab-and-go jars in about 5 minutes.
Quick Look at This Recipe
⏱️ Prep Time: 5 minutes
🔥 Cook Time: None
⏳ Total Time: 5 minutes (+ overnight soak)
🍲 Servings: 1 (easily scalable for meal prep)
🍳 Method: No-cook, overnight soak
😋 Flavor & Texture: Rich, chocolatey, creamy, brownie-batter–like
A Chocolatey Breakfast You Can Actually Feel Good About
Rich, chocolatey, and yes – you can eat it for breakfast.
One of the best things about overnight oats is that they’re a sweet-tooth breakfast lover’s best friend. Instead of the crash-and-burn sugar high you’d get from a chocolate donut or brownie in the morning, these brownie batter oats keep you full and satisfied thanks to the combination of whole grains, fiber, healthy fats, and protein.
A lot of my favorite overnight oats recipes are inspired by desserts I love. Some reader favorites include my chocolate overnight oats with yogurt (they taste like chocolate cheesecake), strawberry cheesecake overnight oats, overnight oats with dates (perfect if you love chocolate turtle candy), and overnight oats with PB2 (hello, peanut butter cookies). If brownies are your thing, this chocolate brownie overnight oats recipe is the one you’ll keep coming back to.
Overnight oats are also a great healthy breakfast choice, and yes – even recipes like this can support weight loss when built with the right balance of ingredients. I break this down more in my Weight Loss Overnight Oats post, which is a great read if that’s one of your goals.
Another reason I love this recipe is how easy it is to prep ahead. You can throw together five jars on Sunday in about five minutes, stash them in the fridge, and have a creamy, chocolatey breakfast ready to grab all week. Whether you work from home or commute, this is the kind of breakfast that keeps you out of the drive-thru and satisfied until lunch.
Enjoy,
Ingredient Notes
You’ll find the full ingredient list in the recipe card below, along with exact measurements. These notes will help you get the best flavor, texture, and consistency when making brownie batter overnight oats.
Rolled Oats. Rolled oats (also called old-fashioned oats) are the best oats for overnight oatmeal recipes. They soften perfectly without becoming mushy. Instant oats break down too much, and steel-cut oats don’t soften enough without cooking.
Oats are naturally gluten-free, but if you’re gluten sensitive or allergic, look for certified gluten-free oats to avoid cross-contamination. My favorite are Bob’s Red Mill Certified Gluten-Free Rolled Oats.
If you want to learn more, I walk through oat options in my tutorial on how to make your own overnight oats recipe.
Cacao Powder. I love using cacao powder in overnight oats because it gives a deep, rich chocolate flavor without the added sugar found in traditional cocoa powder. It has a slightly more bitter taste (similar to unsweetened chocolate), but once you add a little maple syrup, it balances beautifully.
Cacao powder also offers more nutritional benefits, including fiber, flavonoids, and potassium. You can find it at most grocery stores now, or online through Amazon or Thrive Market.
Chia Seeds. Chia seeds are a staple in all of my overnight oats recipes. They add fiber, healthy fats, and protein, and – just as important – they create that creamy, pudding-like texture that makes overnight oats feel extra decadent.
You can leave them out, but the oats will be more soft and mushy instead of creamy.
Almond Milk. I usually keep my overnight oats dairy-free by using unsweetened almond milk or coconut milk. You can absolutely use dairy milk or any milk you prefer – just avoid water, since you’ll miss out on that creamy brownie-batter texture.
Vanilla Extract. A small amount of vanilla extract adds that extra dessert-like flavor you expect from brownie batter. You can leave it out if needed, but it really enhances the chocolate.
Pure Maple Syrup. This recipe isn’t sweet on its own – you’ll need a sweetener. I prefer pure maple syrup because it adds flavor along with a few nutrients.
I like to add the maple syrup in the morning, starting with one teaspoon and adjusting from there. That way you can control the sweetness instead of overdoing it upfront.
Cacao Nibs or Chocolate Chips (Optional). Totally optional, but a sprinkle of cacao nibs or chocolate chips adds a little extra chocolatey fun if you want it.
Variations
When I first shared this recipe back in 2015, it was a chocolate mint brownie overnight oats recipe. Over time, I simplified it into a classic brownie batter base and added variations so you can customize it.
Add these in with the vanilla extract:
- Chocolate Mint Brownie Overnight Oats: Add ⅛ teaspoon peppermint extract
- Chocolate Peanut Butter Brownie Oats: Stir in 1–2 teaspoons peanut butter powder or 1 tablespoon natural peanut butter
- Pumpkin Brownie Overnight Oats: Add 1 tablespoon pumpkin purée
Step-by-Step: How to Make Brownie Batter Overnight Oats
Step 1: Mix the dry ingredients. In a mason jar (or small bowl), add the rolled oats, cacao powder, and chia seeds. Stir until the cacao is evenly mixed through the oats.
Step 2: Add the liquid + vanilla. Pour in the almond milk and add the vanilla extract. Stir really well, making sure you scrape the bottom so everything is fully combined.
Step 3: Cover and refrigerate overnight. Put the lid on and refrigerate for at least 6 hours, or overnight, until thick and creamy.
Step 4: Sweeten in the morning. In the morning, stir in pure maple syrup to taste (start with 1 teaspoon and add more if needed).
Step 5: Adjust the consistency. If the oats are too thick, add a splash of almond milk and stir until it’s creamy and scoopable.
Step 6: Add toppings and enjoy. Top with cacao nibs or chocolate chips (optional) and dig in.
Expert Tips
- If your overnight oats feel too thick in the morning, add your maple syrup first and give it a stir. If it’s still too thick, add a splash or two of milk until you reach the texture you like. It’s always better for overnight oats to start too thick rather than too thin.
- Chia seeds already add protein and fiber, but if you want to boost the protein even more, you have a few good options. You can add 1–2 teaspoons of protein powder when mixing everything together. I personally like Garden of Life Organic Unflavored Protein Powder because it doesn’t contain stevia and doesn’t leave an aftertaste. Just know that protein powder can slightly mute the flavor, so you may need a little extra maple syrup.
- You can also stir in ¼ cup cottage cheese or Greek yogurt for extra protein. Cottage cheese adds an amazing cheesecake-like creaminess without a strong flavor, while Greek yogurt gives a slightly tangy finish.
Supplies
My favorite containers for overnight oats are 16-ounce wide-mouth mason jars. They’re perfect for mixing, storing, and eating straight from the jar, and they make this recipe truly grab-and-go. I recommend picking up plastic storage lids – they’re easier for everyday use.
Make-Ahead & Meal Prep Tips
This recipe is perfect for weekly meal prep. You can make individual jars for the week or mix a larger batch and scoop out portions each morning.
If you want more ideas for prepping breakfast ahead of time, check out my full guide to Overnight Oats Meal Prep, where I share weekly prep tips and freezer-friendly options.
More Sweet Breakfast Recipes
Make sure to browse all of my Healthy Breakfast Recipes for more sweet dessert-like overnight oats recipes.
Brownie Batter Overnight Oats
Equipment
- 1 16-ounce mason jar wide-mouth
Ingredients
- 1/2 cup rolled oats
- 1 tablespoon cacao powder
- 1/2 cup unsweetened almond milk you can use any non-dairy or dairy milk.
- 1 teaspoon chia seeds
- 1/4 teaspoon pure vanilla extract
- 1-3 teaspoons pure maple syrup more or less to taste
- cacao nibs or chocolate chips optional
Instructions
- In a pint-sized (16-ounce) wide-mouth mason jar (or a covered bowl) combine the rolled oats, cacao powder, and chia seeds. Stir until evenly mixed.
- Add the almond milk and vanilla extract. Stir until all ingredients are fully combined.
- Cover with a lid and refrigerate overnight.
- In the morning, add maple syrup to taste and stir. Add a splash of almond milk if needed to loosen the oats.
- Top with cacao nibs or chocolate chips if desired and enjoy.
Notes
- This recipe can be made up to 3 days ahead of time. Keep refrigerated.
- Try mint, peanut butter, or pumpkin variations listed above.
- This recipe can be made up to 5 days ahead and stored in the refrigerator.
- The estimated nutrition is based on 1 serving made with almond milk and 1 teaspoon maple syrup.
Nutrition
If you make and enjoy this recipe, I’d love it if you could leave a 5-star rating. It helps other readers find and feel confident trying the recipe, and it supports me in continuing to create and share these recipes with you.
Sienna says
Do i have to add chia seeds? I don’t have any at home- Should i adjust the measurements of the other ingredients to accommodate? Any help would be great!!
Jan says
Mine came out very thick?
Tammy Overhoff says
They are thick in the morning, I add a couple of splashes of milk to “loosen up” and then it’s perfect.
marilyn says
Which is better the quick oats or the old fashioned?
Tammy Kresge says
I use rolled oats which are also considered old fashion oats.
Ali says
When do u cook them?? The Instructions don’t mention cooking
Claudia says
They’re overnight oats, the “cook” by themselves throught the night
Debbie Keel says
I make mine a little different also, 1 scoop of whey protein, 1/3 c of skim milk, 1 container of Dannon Light and Fit Vanilla Greek yogurt (5.3 oz) size, 2 Tbsp cocoa unsweetened powder, 1/4 tsp of vanilla extract, and 1/8 tsp of peppermint extract. This will make two jelly size mason jars and only 5 WW smart points.
Courtney says
Can you use skim or 1% milk instead of coconut milk?
Tammy Kresge says
Yes you can.
Morgan says
Do you think this would be just as good without the peppermint?
Tammy Kresge says
Yes it would,
Angela says
I’ve made this several times and it is very good. Overnight oats are perfect for me because I never have time to make breakfast in the mornings before work. I use unsweetened vanilla almond milk in mine because I always keep some in the fridge. The first time I made this I shredded some dark chocolate over the top and it was delicious!
M says
Thank you for this recipe. Made a double batch and just put it in a bowl in the fridge overnight. I heated it up 1 serve ie 1/2 of what I made 60 secs in the microwave. Fantastic.
Peggy Kho says
I really confused about the WW points assigned to this recipe. And others.
50? I did a calculation and it was 8. So how do you arrive at the values?
I’m wondering about the accuracy . Calories, fat etc.
Thank’s
Tammy Kresge says
you are ready the carbs. The points are to the left.
easypeasy says
Oh my word! This sounds soooo good! Gotta try this! 🙂
Gail says
Can you substitute unsweetened vanilla almond milk? If so, any idea what the caloric info would be? Looks delicious! I’m assuming the caloric info you provided is without the chocolate chips?
Tammy Kresge says
Yes you can substitute vanilla almond milk. Not totally sure on calorie count. But yes the calorie does include the chocolate chips.
Christina says
hi!! I’ve tried overnight oats and like them but do you heat them up in the morning before eating? I know this is a silly question!!
Tammy Kresge says
No I eat them cold. You could heat them up if you like.
Stephanie says
I set mine out on the counter for an hour before I eat them to take the chill off. If I don’t have time for that and want to eat them right away, I will heat them for 30 seconds. My Mom likes her oatmeal warm so she warms them up all the way. It’s personal preference!
Christina says
Thank you all for your repliesI don’t really care for them cold but I will try them again and heat them up a bit ! I have some freezer smoothies and now I’m going to make some overnight oats! Thank you for all your time and efforts, love your blog!!
Norma says
This sounds so good. Do you mind if I ask some questions? 1, when you say coconut milk, you mean the one in the carton, not the cream in the can, right?
Also, do you think this could be done with steel cut oats?
Thanks! Love this site.
Tammy Kresge says
Yes the one in the carton. I have not had much luck using steel cut oats with overnight oats.