These brownie overnight oats are thick, fudgy, and deeply chocolatey, with plenty of protein to actually keep you full. The best part is the thin chocolate shell on top that cracks when you dig in, like a Cosmic Brownie turned into breakfast.
I originally made these for myself, but my kids took one bite and completely stole my breakfast (slightly frustrating, but glad they were getting protein and fiber!). For the next week they asked me every morning, “Can you make that chocolate breakfast?” So I started prepping a few at once and we ate them all week!
A ver similar situation happened with my baked protein pancake bowls.
Brownie Overnight Oats That Actually Taste Like a Brownie
If I’m calling something brownie overnight oats, I want them to taste like an actual brownie, not oatmeal with a little cocoa mixed in.
My first batch wasn’t dark or chocolatey enough, so I increased the Dutch-process cocoa until the base had that rich brownie flavor and color I was looking for. Putting them in small square meal prep containers also makes them really feel like a square brownie (optional, but recommended!).
I also tested a frosting layer to make them more like a Cosmic Brownie frosting, but it didn’t give me that dark, chocolatey topping I wanted. The melted chocolate shell was so much better. It sets into a thin layer that cracks when you dig your spoon into the creamy oats underneath.
I still get everything I want from overnight oats: a make-ahead breakfast with protein and fiber that takes a few minutes to prep, but this one is fun enough that my kids think they’re getting chocolate for breakfast.
It’s the same reason I make pumpkin pie overnight oats in the fall (dessert for breakfast vibes).
What You’ll Need
- Rolled oats: Old-fashioned rolled oats soften overnight while still giving the oats some texture. Rolled oats are gluten-free by nature, but can be made in a facility that processes gluten, so make sure to grab gluten-free ones if you need it.
- Chia seeds: They absorb some of the milk as the oats chill and help create a thick, creamy consistency while adding fiber.
- Chocolate protein powder: This adds extra chocolate flavor and makes these more satisfying for breakfast. I used Be Well by Kelly, just like in my chocolate peanut butter protein smoothie. Keep in mind that protein powders vary quite a bit in sweetness.
- Dutch-process cocoa powder: This was key for getting the deep, dark chocolate flavor I wanted. I increased the amount after my first test because the oats weren’t brownie-like enough.
- Almond butter: Adds richness and helps give the oats a creamy, almost brownie-batter texture.
- Vanilla: Use vanilla extract or vanilla bean paste.
- Salt: Just a pinch makes all that chocolate flavor pop.
- Almond milk: I use unsweetened almond milk, but any milk works.
- Chocolate chips: Melt these into the thin chocolate shell that sets on top.
- Candy-coated cosmic chocolate chips: Optional, but they give the finished oats that nostalgic Cosmic Brownie look.
- Maple syrup: This is optional because the amount you need really depends on your protein powder. If yours isn’t very sweet, add 1–2 teaspoons.
How to Make Brownie Overnight Oats
Step 1. Mix the oats. Add the rolled oats, chia seeds, chocolate protein powder, Dutch-process cocoa, almond butter, vanilla, salt, and milk to a meal-prep container or jar. Stir really well until everything is combined and there aren’t any dry pockets of cocoa or protein powder.
Step 2. Chill overnight. Cover and refrigerate for at least 6 hours, but overnight is ideal. The oats and chia seeds will absorb the liquid and thicken as they sit.
Step 3. Make the chocolate shell and sprinkles. When you’re ready to eat, melt the chocolate chips in a small microwave-safe bowl. Pour the melted chocolate over the oats and spread it all the way to the edges. Sprinkle with candy-coated chocolate chips, then pop the oats in the freezer for 5–10 minutes, until the chocolate is set.
Step 4. Serve: Crack through the chocolate with a spoon and eat them right away.
How to Get the Texture You Want
I like these with 2/3 cup milk for creamy overnight oats that are still nice and thick. If you want them even thicker, use 1/2 cup milk instead.
Protein powders absorb liquid differently, so yours may thicken a little more or less than mine. If the oats are thicker than you want after chilling, stir in a small splash of milk before adding the chocolate topping.
And don’t rush the chill time. Give them at least 6 hours so the rolled oats soften and the chia has time to absorb the milk.
A Note on Sweetness
Taste the chocolate base before you refrigerate it.
I don’t automatically add sweetener because chocolate protein powders can vary so much. My favorite chocolate protein powder includes monkfruit, so I don’t add any extra personally.
If your protein powder is already sweet, you may not need anything else. If the mixture tastes a little too dark or bitter, stir in 1–2 teaspoons of maple syrup.
It’s much easier to adjust it before chilling than to realize the next morning that your oats aren’t sweet enough.
Brownie Overnight Oats
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Ingredients
- 1/2 cup old-fashioned rolled oats certified gluten-free if needed
- 1 Tablespoon chia seeds
- 1 scoop chocolate protein powder I used Be Well by Kelly
- 1 1/2 Tablespoons Dutch process cocoa powder
- 1 Tablespoon almond butter peanut or cashew works too
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of kosher salt
- 2/3 cup unsweetened almond milk but any milk works
- 1-2 Tablespoons semi-sweet chocolate chips or dark chocolate chips
- Cosmic candy coated chocolate chips for serving
Instructions
- Add the rolled oats, chia seeds, protein powder, cocoa powder, almond butter, vanilla, salt, and almond milk to a meal-prep container or jar. Stir well to combine. Taste and add 1-2 teaspoons of maple syrup if needed, depending on the sweetness of your protein powder.1/2 cup old-fashioned rolled oats, 1 Tablespoon chia seeds, 1 scoop chocolate protein powder, 1 1/2 Tablespoons Dutch process cocoa powder, 1 Tablespoon almond butter, 1 teaspoon vanilla extract, Pinch of kosher salt, 2/3 cup unsweetened almond milk
- Cover and refrigerate overnight, or for at least 6 hours.
- Right before serving, melt the chocolate chips in a small microwave-safe bowl. Pour the melted chocolate over the overnight oats and spread it to the edges. Sprinkle with candy-coated cosmic chocolate chips, if using. Freezer for 5 minutes, until the chocolate shell is set.1-2 Tablespoons semi-sweet chocolate chips, Cosmic candy coated chocolate chips
- Crack through the chocolate shell and enjoy right away, or store covered in the refrigerator for up to 4 days.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn
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