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Brownie Batter Overnight Oats

Creamy and chocolate-rich brownie batter overnight oats made with cocoa, chia seeds, and maple syrup. A quick, no-cook, make-ahead breakfast that tastes like dessert but is wholesome and filling.
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Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 1 servings
Course: Dessert, Side Dish
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1/2 cup Rolled Oats old-fashioned oats preferred
  • 1 tablespoon Unsweetened Cocoa Powder
  • 1 tablespoon Chia Seeds
  • 1 tablespoon Maple Syrup adjust to taste
  • 2/3 cup Milk dairy or plant-based
  • 1/4 cup Greek Yogurt optional, for extra creaminess
  • 1/2 teaspoon Vanilla Extract
  • 1 pinch Salt
Optional Toppings
  • 1 tablespoon Chocolate Chips for topping

Equipment

  • Mixing Bowl
  • Glass Jar with Lid

Method
 

Instructions
  1. In a bowl or jar, combine rolled oats, cocoa powder, chia seeds, and salt. Stir well to evenly distribute the cocoa.
  2. Add milk, maple syrup, vanilla extract, and Greek yogurt if using. Stir thoroughly until fully combined and no dry cocoa remains.
  3. Cover and refrigerate for at least 4 hours or overnight until thick and creamy.
  4. Stir before serving. Adjust texture with a splash of milk if needed and top with chocolate chips if desired.

Notes

For thicker oats, reduce the milk slightly. For extra protein, add 1 scoop of protein powder and increase milk as needed. Store refrigerated for up to 4 days.