Why You’ll Love This Recipe
I love that this breakfast feels like dessert but is packed with wholesome ingredients. It’s quick, easy, and keeps me full for hours. Plus, it’s ideal for prepping the night before.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1/2 cup rolled oats
1 tablespoon cocoa powder
1 tablespoon peanut butter (or almond butter)
1 tablespoon maple syrup or sweetener of choice
1/2 cup unsweetened almond milk (or milk of choice)
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons chocolate chips (optional)
directions
I start by combining the rolled oats, cocoa powder, peanut butter, maple syrup, almond milk, vanilla extract, and a pinch of salt in a jar or bowl.
Then I stir everything until it’s well mixed and the peanut butter is fully incorporated.
I cover the jar or bowl and refrigerate it overnight (or at least 6 hours) to allow the oats to soften and absorb the flavors.
In the morning, I give the oats a good stir and top with chocolate chips, if I’m in the mood.
Servings and timing
This recipe makes 1 serving.
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes + overnight chilling
Calories: approximately 250 kcal per serving
Variations
I sometimes use almond butter instead of peanut butter for a different flavor. A spoonful of Greek yogurt can be added for extra creaminess. For a mocha twist, I like to stir in a dash of espresso powder.
storage/reheating
I store the oats in the fridge in a sealed container or jar for up to 3 days. I don’t reheat them, but if I want them warm, I give them a quick microwave for about 30 seconds.
FAQs
Can I make multiple servings at once?
Yes, I often prep a few jars at once for easy breakfasts throughout the week.
Is this recipe vegan?
Yes, if I use plant-based milk and dairy-free chocolate chips, it’s completely vegan.
Can I use quick oats instead?
I can, but the texture will be softer and less chewy compared to rolled oats.
What can I substitute for maple syrup?
Honey, agave, or any liquid sweetener I have on hand works just as well.
Do I need to stir it again in the morning?
Yes, I always give it a good stir to make sure everything is nicely combined before eating.
Conclusion
These Brownie Batter Overnight Oats are my secret to making mornings feel indulgent while staying on track with healthy eating. They’re quick, satisfying, and oh-so-chocolatey!
Print
Brownie Batter Overnight Oats
- Total Time: 5 minutes + overnight chilling
- Yield: 1 serving
- Diet: Vegan
Description
Indulgent yet healthy, these brownie batter oats are rich, chocolatey, and made for busy mornings—ready straight from the fridge.
Ingredients
½ cup rolled oats
1 tbsp cocoa powder
1 tbsp peanut butter (or almond butter)
1 tbsp maple syrup or sweetener of choice
½ cup unsweetened almond milk (or milk of choice)
½ tsp vanilla extract
Pinch of salt
2 tbsp chocolate chips (optional)
Instructions
Combine rolled oats, cocoa powder, peanut butter, maple syrup, almond milk, vanilla, and salt in a jar or bowl.
Stir until fully mixed and the nut butter is incorporated.
Cover and refrigerate overnight (or at least 6 hours).
In the morning, stir well and top with chocolate chips if desired.
Notes
Add Greek yogurt for extra creaminess.
Swap peanut butter for almond butter for a different flavor.
Add espresso powder for a mocha variation.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
