Healthy Brownie Batter Overnight Oats
Indulge in Healthy Brownie Batter Overnight Oats with cocoa, almond milk, chia seeds, and maple syrup! This no-cook, gluten-free breakfast tastes like dessert but fuels your day. Prep in 5 minutes!
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Servings: 2
Ingredients
For the Base
- 1 cup traditional rolled oats quick oats or steel cut not recommended
- 2 cups unsweetened vanilla almond milk or your preferred milk alternative
- 2 scoops approximately 50g chocolate or vanilla protein powder
- 2 tablespoons unsweetened dark cocoa powder
- 1 tablespoon pure maple syrup or honey
- 1 teaspoon pure vanilla extract
- 1 small pinch fine sea salt
For Topping
- 2 tablespoons dark chocolate chips or chunks sugar-free options work well
- 2 tablespoons chopped walnuts or pecans
- 1 tablespoon natural peanut butter or almond butter for drizzling
Instructions
- Mix Dry Ingredients: In a medium mixing bowl, combine the rolled oats, protein powder, cocoa powder, and sea salt. Whisk together until evenly distributed.
- Add Wet Ingredients: Pour in the almond milk, maple syrup, and vanilla extract. Stir thoroughly until all ingredients are well combined and no dry pockets remain.
- Refrigerate: Divide the mixture evenly between two mason jars or airtight containers. Seal tightly with lids and place in the refrigerator for at least 6-8 hours, preferably overnight.
- Morning Preparation: The next morning, check the consistency of your oats. If they appear too thick, stir in an additional splash of almond milk until you reach your desired creaminess.
- Add Toppings: Just before serving, sprinkle each container with chocolate chips and chopped nuts. Finish with a generous drizzle of peanut butter on top.
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