Brownie Batter Overnight Oats
Treat yourself to a rich, chocolatey start with our Brownie Batter Overnight Oats—it's like dessert for breakfast, but guilt-free!
Ingredients
- 2 cups old-fashioned rolled oats
- 2 1/2 cups unsweetened almond milk
- 1 cup whole-milk plain strained Greek-style yogurt
- 1/4 cup smooth natural almond butter
- 2 tablespoons chia seeds
- 2 tablespoons cocoa powder
- 1 1/2 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/4 teaspoon Himalayan pink salt
- 1 tablespoon unrefined coconut oil
- 2 1/2 tablespoons mini semisweet chocolate chips divided
- 1 tablespoon cacao nibs
Instructions
- In a large bowl, whisk together oats, almond milk, yogurt, almond butter, chia seeds, cocoa powder, maple syrup, vanilla extract, and salt until well combined. Let it sit for 5-8 minutes until thickened.
- In a small microwave-safe bowl, combine coconut oil and 2 tablespoons of chocolate chips. Microwave on High for 30 seconds, then stir until the chocolate chips are melted and mixed with the oil.
- Divide the oat mixture evenly among 4 (8-ounce) jars, filling each about 1 cup. Drizzle about 2 teaspoons of the melted chocolate chip mixture over the oats in each jar, ensuring the surface is covered. Sprinkle cacao nibs and the remaining 1 1/2 teaspoons of chocolate chips on top.
- Allow the chocolate layer to set for about 2 minutes, then cover the jars with lids. Refrigerate for at least 12 hours, or up to 4 days.
Notes
Notes:
For added crunch, top with chopped nuts or granola before serving.