Let's Talk About These Brownie Batter Overnight Oats
If I'm being honest, I didn't set out to make overnight oats that tasted like they should be dessert. But my chocolate cravings are, um, persistent—so these Brownie Batter Overnight Oats sort of happened by accident. The first time I whipped up a batch, it was late (I’d been up rewatching old Bake-Off clips—don’t judge), and all I could find were some oats, cocoa powder, and what I thought was Greek yogurt (it was actually sour cream, but that's a story for another day). Anyway, after a few tweaks, these oats now taste like a cross between brownie batter and actual motivation to get out of bed. My kids still tease me about my “secret breakfast chocolate” phase, but guess who’s always asking for seconds?
Why You'll Love This (Or at Least Always Finish It)
I make this when I feel like adulting but kinda want to trick myself into eating cake for breakfast. My family is absolutely bonkers for this, mostly because it feels a bit naughty but actually isn’t (well, unless you go wild with the chocolate, which I have, and 10/10 would do again). Honestly, when it’s 6 a.m. and the day’s already got its claws in me, having these in the fridge is like finding a fiver in your coat pocket. Is it fancy? Nah. Is it delicious? Heck yes.
Actually, there was this one time I forgot the vanilla and it tasted a bit like sad chocolate—so don’t skip that if you can help it.
What You'll Need (Swap as Needed, Life’s Messy)
- ½ cup rolled oats (quick oats work if that's all you’ve got—steel cut is a no-go unless you fancy chewing for 10 years)
- 2 tablespoons unsweetened cocoa powder (Dutch process is nice, but I’ve used store-brand stuff plenty—don’t overthink it)
- ¾ cup milk of choice (I bounce between oat milk and actual cow’s milk; almond works, too—my gran always claimed whole milk was magic, but honestly?)
- ¼ cup Greek yogurt (plain or vanilla; you can do regular yogurt or plant-based if dairy laughs in your face)
- 2-3 teaspoons maple syrup or honey (or brown sugar if the jar’s stuck shut, been there more times than I care to admit)
- ½ teaspoon vanilla extract (the real deal or imitation—it all works in the end, but don’t skip this unless you love regret)
- Pinch of salt (brings out the chocolate; just use a regular shake—fancy flakes not needed unless you’re feeling posh)
- Optional: a handful of mini chocolate chips (I won’t judge how big your handful is)
Here’s How to Make It (Don’t Overthink It)
- Grab a jar or any container with a lid (I once used an old peanut butter jar—works a treat, just rinse it first).
- In goes the oats, cocoa, and that pinch of salt. I just pour them straight in, but if you want to stir them together with a fork now? Go for it.
- Add the milk, yogurt, vanilla, and maple syrup. Give everything a good mix—honestly, I just jam a spoon in and swirl it around until it all looks vaguely chocolatey. At this moment, I usually sneak a taste… quality control, you know?
- Stir in those chocolate chips, if you’re feeling wild. Don’t worry if it looks a bit gloopy—it’ll sort itself overnight.
- Stick the lid on and pop it into the fridge. Forget about it for at least 4 hours (overnight is easiest unless you live for spontaneous breakfast prep at midnight).
- Morning arrives (somehow). Open the jar, give it a stir. If it feels too thick, just splash in a bit more milk. Or eat it as is—sometimes I like it extra fudgy.
Notes From My Kitchen (AKA What I Messed Up)
- Once tried using steel-cut oats—big mistake. Felt like chewing rubber boots, so stick to rolled or quick oats.
- If you want it sweeter, add more syrup. It’s oats, not rocket science.
- I think this actually tastes even better the next day, but honestly, leftovers are rare (mainly because I eat them, not because of some mysterious oat thief… or maybe?).
Here’s What Else I’ve Tried (Some Good, Some... Less So)
- Peanut Butter Version: Stir in a big spoonful of PB before the fridge stint. Tastes like a peanut butter cup’s healthier cousin.
- Banana Twist: Mash up half a ripe banana in before mixing. Makes it naturally sweeter and more pudding-ish (but does make it a bit heavier, FYI).
- No Yogurt: Swapped for mashed avocado once (don’t. It’s weird. If you love it, well, you do you).
- Coconut Milk: Tried once, and wow—it was a lot richer, but thick as a brick. Add extra liquid if you go that route.
Gear You’ll Need (Improvise as Needed)
Any jar, Tupperware, or lidded mug will do in a pinch. Fancy upcycled Parisian glassware not needed. Even plastic wrap over a bowl will work if you nudge it in the fridge where it won’t spill (speaking form experience, sticky shelf disaster syndrome is real).
Storing These Oats (But Don’t Blink...)
These keep well in the fridge for up to three days, though honestly, in my house, it never lasts more than a day (there’s always that one person who “just tastes a bit” five times). I wouldn’t freeze them—they get weirdly grainy, but maybe that’s just me being picky.
How I Serve Mine (And Family Traditions)
Serve cold straight out the jar, or give it 10 seconds in the microwave if you’re allergic to cold food (my sister is!), sprinkle with extra chocolate chips, or fruit if you want to pass it off as health food. My kids demand sprinkles on weekends—don’t ask me why, but it's become a thing.
What I’ve Learned (AKA Pro Tips I Learned the Hard Way)
- Mix thoroughly. I once rushed it and got a powdery cocoa pocket—crunchy in entirely the wrong way.
- Don’t skip the pinch of salt. I know, it’s tiny, but it makes the chocolate taste so much better. I forgot once and it was just...flat? Won’t make that error again.
- Actually, letting them sit overnight is better. I’ve tried cheating it and eating after 2 hours, but the oats are still kinda bitey, unless you’re into that.
FAQ—Yes, People Have Really Asked Me This
- Can I use instant oats? Yep. It’ll be a little softer, but sometimes that's what you want if you don't like "chew."
- Can I double (or triple) this recipe? Absolutely. I’ve filled a whole batch in a mixing bowl then portioned off into smaller jars. It’s like meal prepping but with more chocolate.
- Is this actually healthy? Probably? It’s oats, yogurt, and cocoa. I mean, it’s not salad, but you could do worse.
- Can I use water instead of milk? Technically yes, but I tried it and it was a bit blah. Treat yourself to milk if you can.
- What about protein powder? Toss a tablespoon in, sure, but add extra milk or things get claggy real fast. Learned that the sticky way.
- How long can I leave it in the fridge? Three days tops is my experience, though I’ve never managed to leave a batch untouched that long.
Totally unrelated but—do you ever end up finding oats in places they shouldn’t be? Or is that just my chaotic kitchen? Either way, enjoy your breakfast, and don’t forget the chocolate chips unless you want to listen to gentle family mutiny.
Ingredients
- 1 cup old-fashioned rolled oats
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons maple syrup
- 1 cup unsweetened almond milk
- ½ teaspoon vanilla extract
- 2 tablespoons chia seeds
- ¼ cup plain Greek yogurt or dairy-free yogurt
- 2 tablespoons mini chocolate chips (plus more for topping)
Instructions
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1In a medium bowl or jar, combine rolled oats, cocoa powder, chia seeds, and mini chocolate chips.
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2Add almond milk, maple syrup, vanilla extract, and Greek yogurt. Stir well until evenly mixed.
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3Cover and refrigerate overnight or for at least 4 hours to allow the oats to soak and flavors to develop.
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4Before serving, give the oats a good stir and top with additional mini chocolate chips if desired.
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5Serve chilled and enjoy your brownie batter overnight oats for a chocolatey breakfast treat.
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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