Brownie Batter Overnight Oats
You know those mornings where you’re basically running around, hair half-done, looking for the other shoe and also somehow craving chocolate for breakfast? That’s honestly when I started making these brownie batter overnight oats. The first time, it was totally by accident (I was out of bananas, had leftover cocoa, and well, oats are always lurking in my pantry). Now it’s one of those recipes I keep coming back to—sometimes because I’m organized… mostly because I’m not.
Why I Keep Making This (Besides the Chocolate)
I make this whenever I’m in a rush, need to feed the kids and myself with minimal fuss, or just want to eat something that’s basically dessert but—sort of—counts as a reasonable breakfast. My family seriously polishes off the whole jar before I’ve even poured myself coffee (so if you want any, hide a bit in the back of the fridge—just sayin’).
Plus, there’s no baking, no fancy gadgets, and honestly, it tastes like a treat. Except with oats. And if you mess up the measurements, it still works out—actually, sometimes those are the best batches (even if my first attempt was more like brownie soup… lesson learned to go lighter on the almond milk!).
What You’ll Need (and Some Swaps That Work)
- 1/2 cup rolled oats (I’ve used quick oats in a pinch; kind of mushier, but fine for mornings in a crunch)
- 2 tbsp unsweetened cocoa powder (Dutch-processed is my favorite, though my gran swore by anything cheap and cheerful from the corner shop)
- 2-3 tbsp maple syrup or honey (sometimes it’s agave, sometimes it’s leftover syrup packets—use what you’ve got!)
- 1 cup milk of choice (dairy, almond, oat, or even coconut—once I accidentally used chocolate milk… amazing, by the way)
- 2 tbsp Greek yogurt (for extra creamy vibes, or plain regular yogurt when I’m out of the thick stuff)
- 1 tbsp chia seeds (fine to skip, but makes it thicker and more “pudding-like”)
- 1/2 tsp vanilla extract (the cheap imitation stuff? Still gets the job done)
- A pinch of salt (don’t skip; it somehow makes it so much more chocolatey!)
- Optional: a handful of chocolate chips, walnuts, or even frozen berries—I’ve tossed in whatever’s about to roll off the counter
How I Throw It Together (Nothing Fancy)
- Grab a medium bowl or any old jar. Start with the oats, cocoa powder, chia seeds, and salt. Stir them around a little (honestly, I just use a fork for this… less to wash later).
- Add in the yogurt, vanilla, maple syrup and milk. Give it all a good mix—don’t worry if it looks a bit on the lumpy side at this point; magic happens overnight.
- This is usually my taste test moment. If it seems tart, sneak in a bit more syrup. Or, if chocolate feels weak (is there such a thing?), add another scoop of cocoa.
- Stir in any mix-ins—chocolate chips are my not-so-secret must, but sometimes I just crumble a cookie in if we have them (I know, I know, but who’s judging?).
- Pop a lid or some cling wrap on, shove it in the fridge, and try to forget about it until morning—though I’ll admit I’ve raided the fridge at midnight when the chocolate craving hits.
What I’ve Noticed (aka: Things I Wish I’d Known Earlier)
- If it looks too runny before it rests, don’t panic—oats soak up everything by morning (unless you went wild with the milk like I did once… then just add some more oats next time).
- Greek yogurt makes it really creamy; regular gets you a bit more classic porridge texture. Try both.
- On hot days, I put the jar in the freezer for 20 minutes right before eating. Makes it fudgy. Life-changing? Maybe not, but close.
How I Sometimes Change It Up (or, Experiments In Chocolate)
- I’ve stirred in peanut butter—delicious. Almond butter? Also good. Cookie butter? Uh, a bit too much for breakfast (but not for a late night, promise).
- I tried adding banana once thinking it would be less sweet. It turned out way too mushy… maybe it was just an overripe one.
- Coffee powder—just a bit—makes it taste richer. And yes, I still drink a mug on the side because mornings are roughable.
If You Don’t Have All The Gear
You don’t need a special jar—just use a Tupperware, or a bowl covered with foil; I sometimes leave it right in the mixing bowl (less washing up). If you want individual portions, any old jam jar or takeout container does the trick.
How Long Will It Keep? (Not Long In My House)
Supposedly it stays good for about three days in the fridge, but honestly, mine rarely makes it past breakfast the next day. If you’re prepping ahead, just give it a quick stir before eating, as it can settle a bit.
How We Eat It (Every Family’s Got Their Thing)
I top mine with a scatter of fresh berries or more chocolate chips—sometimes both. My son insists on a spoonful of whipped cream (not exactly health food, but delightful). Or sprinkle granola for crunch. If I’m feeling extra, a drizzle of peanut butter never hurts.
Things I Wish I Knew (So You Don’t Have To Learn The Hard Way)
- I once tried warming it up in the microwave straight from the fridge—don’t. Let it sit for a bit or add a splash of milk first, or it goes weirdly dry on the outside and soupy in the middle.
- Using full-fat yogurt is way tastier. I’ve tried low-fat and—actually, just get the good stuff if you can!
- Don’t skip the salt. I tried once (out of laziness) and it tasted… flat? Never again.
Questions People Actually Ask Me—Frequently, Honestly
- Can I make this vegan? Yes, just use plant-based milk and yog (so many of those now, right?). Maple syrup works, too.
- Is this actually healthy? Depends what you put in it—chocolate chips probably tip it a bit, but oats and chia? Not too shabby.
- Can I take these on the go? Absolutely—just screw the lid on tight, or you’ll have oat soup in your bag, which I’ve done once (not my finest hour).
- What if I don’t have cocoa powder? Um, well, technically it won’t taste like brownie batter then. But you can add a spoonful of chocolate protein powder or even a little hot chocolate mix; it’s still breakfast dessert.
- Is it really better the next day? I think so; the texture gets smoother. But it’s edible after a couple of hours in the fridge if you’re really impatient (like me most Tuesdays).
If you’re into overnight oat variations, my friend raves about this chocolate peanut butter version at Budget Bytes. Or get madly creative and peek at Minimalist Baker’s oats basics (I probably should follow their steps more… but, where’s the fun in that?).
And hey, if you give these a try, let me know how it turns out. Or don’t—just enjoy quietly. Life’s busy enough without breakfast guilt, if you ask me.
Ingredients
- 1 cup old-fashioned rolled oats
- 2 tablespoons unsweetened cocoa powder
- 1 tablespoon chia seeds
- 1 tablespoon maple syrup
- 1/2 cup Greek yogurt
- 1 cup unsweetened almond milk
- 1/4 teaspoon sea salt
- 1/4 cup mini chocolate chips
Instructions
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1In a medium bowl or jar, combine rolled oats, cocoa powder, chia seeds, and sea salt. Mix until well combined.
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2Add Greek yogurt, maple syrup, and almond milk to the dry ingredients. Stir until the mixture is smooth and fully mixed.
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3Fold in the mini chocolate chips.
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4Cover and refrigerate the mixture overnight or for at least 6 hours.
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5In the morning, give the oats a good stir. Add extra chocolate chips or yogurt if desired before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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