Brownie Batter Overnight Oats

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.

4.67 from 3 votes

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Course: Breakfast

Cuisine: American

Keyword: brownie batter overnight oats, brownie overnight oats, overnight brownie batter oats

Prep Time: 5

Cook Time: 8

Total Time: 8 5

Servings: person

Calories: 270kcal

Author: Tammy Overhoff

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

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