I grew up with a sweet tooth and a busy morning schedule, so this brownie-flavored twist on overnight oats became my weekday secret. It tastes indulgent — like dessert for breakfast — but it’s simple, nutritious, and ready when you are. People make this when they want chocolatey comfort without baking: it’s perfect for fast mornings, lunchboxes, or an easy post-workout treat that feels like a treat. The cocoa and chocolate chips give real brownie vibes while Greek yogurt adds creaminess and protein.
Why you’ll love this dish
This version of overnight oats is quick, kid-approved, and oddly comforting. It requires no baking, no mitts, and barely any cleanup. The recipe is budget-friendly: pantry staples (oats, cocoa, milk) come together into a rich, chocolatey breakfast that keeps you full. Make it for weekday breakfasts, a portable snack, or as a healthier dessert alternative after dinner. If you like the idea of protein-packed breakfasts, you might also enjoy this cottage cheese breakfast oats as another creamy, high-protein option.
How this recipe comes together
Step-by-step overview:
- Combine rolled oats with cocoa, milk, sweetener, and a touch of vanilla so the oats soak in chocolate flavor overnight.
- Stir in Greek yogurt for creaminess and texture (optional).
- Fold in chocolate chips so some stay intact and some soften into pockets of chocolate.
- Cover and chill for at least 6–8 hours. In the morning, stir and enjoy cold or briefly warm.
This short sequence tells you exactly what to expect: mix, fold, chill, and serve. No cooking required.
What you’ll need
- 1 cup rolled oats
- 2 cups milk (dairy or any milk alternative such as almond, soy, or oat milk)
- 2 tablespoons cocoa powder (unsweetened)
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/4 cup Greek yogurt (optional for extra creaminess; use dairy-free yogurt to make vegan)
- 1/4 cup chocolate chips (mini chips work great)
- Pinch of salt
Notes and substitutions: use quick oats if that’s what you have (texture will be softer). If you want extra protein, stir in a scoop of chocolate protein powder and reduce the milk slightly. For a nuttier flavor, swap maple syrup for brown sugar or add a tablespoon of peanut butter. For more breakfast ideas featuring cottage cheese, check out this cottage cheese brownies recipe.
Step-by-step instructions
- In a bowl or a jar, add the rolled oats, milk, cocoa powder, maple syrup, vanilla extract, Greek yogurt (if using), and a pinch of salt.
- Stir everything well until the cocoa is fully incorporated and there are no dry pockets of oats.
- Fold in the chocolate chips so they’re evenly distributed.
- Cover the jar or bowl tightly and refrigerate overnight (or for at least 6–8 hours).
- In the morning, stir the oats. Enjoy them cold straight from the jar, or warm for 30–60 seconds in the microwave if you prefer them warm.
Best ways to enjoy it
Serve this oatmeal in a pretty jar or bowl. Top with:
- A dollop of Greek yogurt, a sprinkle of extra chocolate chips, and a few sliced strawberries for brightness.
- A drizzle of peanut butter and a handful of chopped nuts for crunch.
- Banana slices and a pinch of flaky sea salt to enhance the chocolate flavor.
Pair it with a simple latte or a green smoothie for a balanced morning. For an on-the-go option, seal in a jar and take it to work — it’s portable and mess-free.
Storage and reheating tips
Store refrigerated in an airtight container or mason jar for up to 3–4 days. If you plan to keep portions longer, freeze single-serving jars (leave headspace) for up to 1 month; thaw in the fridge overnight and stir before eating — texture may be slightly softer. Reheat in the microwave for 30–60 seconds if you like it warm; stir well to redistribute melted chocolate. Always refrigerate within two hours of mixing and discard if left out longer than that to avoid bacterial growth.
Pro chef tips
- Use whole-milk or higher-fat plant milks for a richer mouthfeel.
- If you like pockets of gooey chocolate, add half the chips before chilling and half right before serving.
- For extra creaminess without yogurt, stir in 1–2 tablespoons of chia seeds and let sit an extra hour; chia adds thickness and omega-3s.
- Make a double batch in separate jars so you have breakfasts ready for a few days. Need more protein-packed breakfast ideas? Revisit this cottage cheese breakfast oats link for inspiration.
Creative twists
- Peanut Butter Brownie: swirl in a tablespoon of peanut butter before chilling.
- Mocha Version: add 1 teaspoon instant espresso powder to the milk for a coffee kick.
- Berry Brownie: fold in frozen raspberries in the morning for a tart contrast.
- Vegan: use plant-based yogurt and maple syrup instead of honey.
- Dessert Parfait: layer with granola and whipped cream for an after-dinner treat.
Common questions
Q: How long does prep take?
A: Active work is about 5–10 minutes. Chilling time is 6–8 hours (overnight).
Q: Can I use quick oats or steel-cut oats?
A: Quick oats will work but become very soft. Avoid steel-cut oats unless you pre-cook them; they don’t absorb milk well raw and will remain chewy.
Q: Is it safe to store overnight oats with dairy?
A: Yes — as long as you refrigerate promptly and consume within 3–4 days. Keep at or below 40°F (4°C).
Q: Can I warm it up?
A: Absolutely. Microwave for 30–60 seconds, then stir. If it’s too thick after heating, add a splash of milk.
Q: Will the chocolate chips melt overnight?
A: Some will soften and create small chocolate pockets; mini chips hold shape better, while larger chips may soften more.
Conclusion
If you want more versions or inspiration, check out this take on Brownie Batter Overnight Oats by Eating Bird Food for another angle on the idea. For a slightly different chocolatey overnight oats recipe, see Brownie Batter Chocolate Overnight Oats – Nourished by Nic.
Print
Brownie Batter Overnight Oats
- Total Time: 480 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
Indulgent chocolate overnight oats that taste like dessert for breakfast. Nutritious, simple, and perfect for busy mornings or as a healthy snack.
Ingredients
- 1 cup rolled oats
- 2 cups milk (dairy or any milk alternative)
- 2 tablespoons cocoa powder (unsweetened)
- 2 tablespoons maple syrup (or honey)
- 1/2 teaspoon vanilla extract
- 1/4 cup Greek yogurt (optional)
- 1/4 cup chocolate chips (mini chips recommended)
- Pinch of salt
Instructions
- In a bowl or a jar, add the rolled oats, milk, cocoa powder, maple syrup, vanilla extract, Greek yogurt (if using), and a pinch of salt.
- Stir everything well until the cocoa is fully incorporated and there are no dry pockets of oats.
- Fold in the chocolate chips so they’re evenly distributed.
- Cover the jar or bowl tightly and refrigerate overnight (or for at least 6–8 hours).
- In the morning, stir the oats. Enjoy them cold or warm for 30–60 seconds in the microwave if you prefer them warm.
Notes
For extra protein, stir in chocolate protein powder. You can use quick oats for a softer texture or other sweeteners as per your taste.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cooking Required
- Cuisine: American