I have a soft spot for breakfast that feels like dessert — and these brownie batter overnight oats hit that sweet spot without the morning sugar crash. Thick, chocolatey, and ready when you are, this no-cook breakfast blends cocoa, oats, and melty chocolate chips for a grab-and-go option that satisfies a chocolate craving and keeps you fueled. If you enjoy creamy, protein-forward morning bowls, you might also like this tangy take on oats with cottage cheese for extra creaminess: cottage cheese breakfast oats.
Why you’ll love this dish
This recipe turns pantry staples into a decadent-feeling breakfast in minutes. It’s quick to assemble, budget-friendly, and naturally portioned for busy weekdays. The cocoa powder creates a rich, bittersweet base, while the chocolate chips add pockets of melted indulgence. Make it for meal-prep breakfasts, a brunch where guests want something make-ahead, or any morning you want a dessert-like start without baking.
“A brownie for breakfast that actually keeps me full until lunch — yes please.” — morning-tested approval from real taste trials
Step-by-step overview
You’ll mix dry and wet components, fold in chocolate chips, then chill. Overnight refrigeration softens the oats and melds cocoa into the milk for a pudding-like texture. In the morning you can eat it straight from the jar or warm it gently. Expect about 5 minutes active assembly and 6–12 hours of chilling.
What you’ll need
- 1 cup rolled oats
- 2 cups milk (dairy or non-dairy — almond, oat, or soy work well)
- 2 tablespoons cocoa powder (unsweetened)
- 2 tablespoons maple syrup or honey (use maple for vegan)
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips
- Pinch of salt
Notes: Use old-fashioned rolled oats for the best texture; quick oats will produce a softer, less chewy result. If you prefer less sweetness, reduce the maple syrup by 1 tablespoon.
Step-by-step instructions
- In a mixing bowl, add the rolled oats, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Stir to combine so the dry cocoa is evenly distributed.
- Pour in the milk and whisk or stir until everything is well combined and there are no large clumps. The mixture should look glossy and chocolatey.
- Fold in the chocolate chips so they’re scattered throughout the oat mixture.
- Transfer the mixture to a covered container or individual jars. Cover and refrigerate overnight (6–12 hours) to let the oats soften.
- In the morning, stir the oats to reincorporate any separated liquid. Enjoy cold straight from the jar, or heat gently in the microwave for 30–60 seconds if you prefer it warm.
Best ways to enjoy it
Serve the overnight oats in a glass jar or bowl and top with fresh banana slices, a sprinkle of chopped nuts, or extra chocolate chips for texture. Pair with a cup of coffee or a fruit salad for a balanced brunch. For a heartier meal, add a dollop of nut butter or a spoonful of yogurt on top.
Storage and reheating tips
Store covered in the refrigerator for up to 3–5 days. Keep jars sealed to prevent odor transfer and evaporation. To reheat, microwave a single jar on medium power for 30–60 seconds, stirring halfway through — add a splash of milk if it seems thick. You can freeze portions in airtight containers for up to 1 month; thaw overnight in the fridge and stir before serving. Always discard if you detect off smells or mold.
Pro chef tips
- Toast the oats lightly in a dry skillet for 2–3 minutes before mixing for a nuttier flavor.
- If the oats absorb too much liquid overnight, loosen them with a tablespoon or two of milk in the morning.
- Use finely sifted cocoa for a smoother result; unsifted cocoa can clump.
- For even chocolate distribution, fold half the chips in before chilling and reserve half for a fresh crunch on top.
Creative twists
- Peanut butter swirl: Stir a tablespoon of peanut butter into each jar before chilling for a salty-sweet twist.
- Mint chip: Add 1/4 teaspoon peppermint extract and use dark chocolate chips for a minty variation.
- Berry boost: Top with fresh or thawed raspberries to cut the sweetness and add brightness.
- Protein lift: Stir in a scoop of chocolate protein powder with the milk for post-workout fuel.
- Dessert-style: Try baking leftover oats briefly in a ramekin at 350°F (175°C) for 10–12 minutes to create a warm, brownie-like top.
If you enjoy surprising breakfast swaps, you might also like a chocolatey dessert-like treat made with cottage cheese: cottage cheese brownies.
Common questions
Q: How long do the oats need to soak?
A: A minimum of 6 hours gives good texture; 8–12 hours is ideal for fully softened oats.
Q: Can I use quick oats instead of rolled oats?
A: Yes, but quick oats will become very soft and a little mushier. Rolled oats give the best chew and structure.
Q: Is it safe to leave overnight oats in the fridge all week?
A: Store at or below 40°F (4°C) and eat within 3–5 days. Discard if the smell or appearance changes.
Q: Can I make this nut- or dairy-free?
A: Absolutely. Use a plant milk (almond, oat, soy) and maple syrup to keep it dairy-free and vegan.
Q: Will the chocolate chips fully melt overnight?
A: Some will soften and create pockets of chocolate; if you want fully melted chips, stir briefly before chilling or use mini chips for more melt.
Conclusion
If you want a make-ahead breakfast that tastes indulgent but is still nourishing, this brownie batter overnight oats recipe is a morning game-changer. For the original inspiration and a slightly different take, see Brownie Batter Overnight Oats – Eating Bird Food.
Print
Brownie Batter Overnight Oats
- Total Time: 720 minutes
- Yield: 2 servings
- Diet: Vegetarian
Description
A decadent-feeling breakfast that combines the rich flavors of brownies with the convenience of overnight oats, ready to fuel your morning.
Ingredients
- 1 cup rolled oats
- 2 cups milk (dairy or non-dairy)
- 2 tablespoons cocoa powder (unsweetened)
- 2 tablespoons maple syrup or honey
- 1/2 teaspoon vanilla extract
- 1/4 cup chocolate chips
- Pinch of salt
Instructions
- In a mixing bowl, add the rolled oats, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Stir to combine.
- Pour in the milk and whisk or stir until well combined.
- Fold in the chocolate chips.
- Transfer the mixture to a covered container or jars and refrigerate overnight (6–12 hours).
- In the morning, stir and enjoy cold or heat gently in the microwave for 30–60 seconds.
Notes
Use old-fashioned rolled oats for the best texture; store covered in the refrigerator for up to 3–5 days. Optionally, toast the oats before mixing for added flavor.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American