Brownie Batter Overnight Oats Recipe
Deliciously chocolaty and nutritious Brownie Batter Overnight Oats made with oats, chia seeds, cocoa powder, dates, and almond milk. This easy no-cook recipe is blended to a smooth or textured consistency and refrigerated overnight for a perfect grab-and-go breakfast or snack, garnished with melted dark chocolate, fresh berries, and coconut flakes for extra flavor and texture.
- Prep Time: 10 mins
- Cook Time: 0 mins
- Total Time: 10 mins plus overnight refrigeration
- Yield: 1 serving
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
Ingredients
Base Mixture
- 50 g oats (quick or rolled)
- 2 tablespoons chia seeds
- 25 g unsweetened cocoa powder
- 2-4 Medjool dates, pitted
- 180 ml almond milk
- 1 teaspoon vanilla extract
- Pinch of salt
Serving Suggestions
- Melted dark chocolate
- Fresh berries
- Coconut flakes
Instructions
- Blend Ingredients: Place oats, chia seeds, cocoa powder, pitted Medjool dates, almond milk, vanilla extract, and a pinch of salt into a high-powered blender. Blend until completely smooth for a creamy texture, or pulse briefly if you prefer a bit of texture in your oats.
- Refrigerate Mixture: Transfer the blended mixture into a sealable jar or container. Refrigerate overnight or for at least 4 hours to allow the oats and chia seeds to hydrate and thicken, developing the signature overnight oats texture.
- Serve with Toppings: Before serving, garnish the oats with melted dark chocolate, fresh berries, and coconut flakes according to your preference for a delicious and visually appealing presentation.
Notes
- Use quick oats for a smoother texture, rolled oats for a chewier bite.
- Adjust the number of dates to control the sweetness level.
- Almond milk can be substituted with any other plant-based or dairy milk.
- Overnight oats can be kept refrigerated for up to 3 days.
- For a vegan option, ensure dark chocolate used for topping is dairy-free.
Find it online: https://oliviabakes.com/brownie-batter-overnight-oats-recipe/
