Ingredients
Scale
- 1/2 cup rolled oats
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons cocoa powder
- 1 tablespoon chia seeds
- 1–2 tablespoons maple syrup (or other sweetener to taste)
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1/4 cup chocolate chips (optional)
Instructions
- Step 1: In a jar or container with a lid, combine the rolled oats, milk, cocoa powder, chia seeds, maple syrup, vanilla extract, and salt.
- Step 2: Stir all ingredients together until well combined and no clumps of cocoa powder remain.
- Step 3: If using chocolate chips, stir them in gently.
- Step 4: Cover the jar or container and refrigerate overnight, or for at least 4 hours.
- Step 5: In the morning, stir the overnight oats. If they're too thick, add a splash of milk until you reach your desired consistency.
- Step 6: Enjoy cold, topped with additional chocolate chips, fruit, or nuts if desired.
Notes
- Store leftover brownie batter overnight oats in an airtight container in the refrigerator for up to 3 days.
- If you prefer a warm breakfast, gently microwave for 3060 seconds, stirring halfway through, until heated through but not dry.
- For a truly decadent treat, top your brownie batter oats with a dollop of peanut butter and a sprinkle of sea salt.
- Chef's tip: For an even richer flavor, try using dark cocoa powder and adding a tablespoon of your favorite nut butter to the mixture before refrigerating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American