5 Minute Brownie Batter Overnight Oats

Dessert for breakfast? Sign me up! These nourishing brownie batter overnight oats have a rich, decadent cocoa flavour and creamy texture. They’ll keep you energized all morning long with a combination of soluble fibre-rich oats and chia seeds plus, each serving packs 20 grams of plant-based protein with no protein powder or Greek yogurt (they’re vegan!)

It’s true that I’ve been on a bit of an overnight oats streak…but there are just so many delicious ways to make them, like my tiramisu overnight oats! And, it’s a plant-based recipe that’s really easy to customize, whether you want a high fibre steel cut overnight oats, a high protein overnight oats or you need a low FODMAP overnight oats option.

But the real reason I’m currently obsessed with these vegan overnight oats is that post-pandemic me really likes to get an extra hour of sleep in the morning and it’s just so nice to wake up to breakfast already made.

I used to wake up at 6AM every day in the beforetimes but now, I am literally dragging myself out of bed at 7AM. So getting both kids fed and out the door means that I like having a make-ahead breakfast sitting in the fridge for when I finally sit down and take a minute for myself.

As a dietitian, I’m not always great at following my own advice but committing to overnight oats is one example of me actually meal planning so I can be better nourished. And luckily, this is one of those plant-based recipes that is A) so easy you need very little motivation to make it happen and B) so delicious you’ll be happy to eat it again and again.

So, if you’re like me, go ahead…hit the snooze button…because you’ll have these delicious brownie batter overnight oats waiting for you when you wake up! They’re high in fibre, protein (20g!) and when made with hemp milk, totally low FODMAP for my folks with IBS.

Plus they’re kid approved…even my 7 year old loves them!

And if you’re looking for more low FODMAP recipes, be sure to check out my book, Good For Your Gut, which contains about 30 low FODMAP recipes along with a couple of chapters on IBS + low FODMAP living.

Raid your pantry for these 7 overnight oat ingredients!

I make enough overnight oats that I always have these basics on hand and I love that this is an affordable, flexible recipe so you can work around allergies, budget and make them your own!

• Plant-based milk: Whatever you have on hand is fine, but if you want a higher protein breakfast without protein powder, I like hemp milk or soy milk here to add extra protein.
• Oats: I use traditional rolled oats for these overnight oats because they have a nice, chewy texture. You can use quick oats in a pinch, but you’ll want to use ¼ cup less liquid.
• Chia seeds: I like to use a smaller amount of oats alongside some chia seeds in this recipe to boost fibre and protein even further for balanced blood sugars. Chia seeds are an incredibly nutritious plant food, packed minerals like iron and zinc. You can use whole or ground chia.
• Almond butter: Almond butter has a natural sweetness and silky texture that really works to create that brownie batter vibe but if you’re nut free, sunflower seed butter will be very close! Too pricey? peanut butter works too.
• Cocoa powder: I use straight up Dutch/baking cocoa powder but if you want an added antioxidant boost, choose a raw cacao powder, which has a higher flavonoid level.
• Maple syrup: you can absolutely sweeten with pure cane sugar if that’s what you have. 1 tablespoon will lead to an ‘unsweetened’ taste because cocoa is naturally bitter; 1 ½ – 2 tablespoons will make it sweeter.
• Vanilla: vanilla is critical to making these oats taste more like dessert. Don’t skip it!
• Optional mix-ins: I really like adding a tablespoon each of mini dark chocolate chips and chopped walnuts so it really feels like a brownie!

How to make these vegan brownie batter overnight oats

One of the best things about overnight oats is that they take just 5 minutes to prepare and then they’re ready to go when you are the next day!

Step One: whisk the wet ingredients. Nut butters can resist mixing, so I like to start by whisking the almond butter with the maple syrup and vanilla to loosen it up and make it easier to incorporate. Then I add the cocoa powder and and soy milk and whisk again.

Step Two: add the oats and chia seeds and whisk into the wet ingredients.

Step Three: Pour into a 500 mL (1 pint) jar, fasten lid and chill overnight. The next morning, give them a good stir as the chia clumps a bit overnight and you can add the chocolate chips and walnuts if you wish.

On the go? I just pop the mix-ins into a tiny container and leave them in the fridge beside the oats so I don’t forget them in the morning chaos. Or, you can totally add them the night before, but the walnuts lose some of their crunch.

FAQ: How long do you need to soak overnight oats?

In reality, you don’t have to soak them overnight! In a pinch, they’ll be digestible in 3-4 hours but 8 hours is ideal for texture.

Why these brownie batter overnight oats are so, so good for you

There’s a reason why overnight oats are a thing: they save you time, energy and overnight oats are loaded with health benefits. And these brownie batter overnight oats pack in a whopping 20 grams of plant-based protein without using protein powder!

• Overnight oats are a great way to enjoy the benefits of rolled oats on mornings where you’re too busy to cook oatmeal, or it’s too warm out for a hot breakfast! Rolled oats are rich in slow-burn carbohydrates and fibre, helping to keep your blood sugars and energy levels stable all morning long.
• I like adding chia seeds to my overnight oats because they help create a more oatmeal-like texture as well as providing a boost of soluble fibre and protein. Each tablespoon of chia seeds contains about 2 grams of protein!
• I also like using a high protein plant-based milk in my overnight oats, such as soy milk or hemp milk, which have 6-8 grams of protein per cup.
• And the cocoa in these brownie batter oats comes with its own benefits! Cocoa powder is rich in antioxidant flavonoids that are associated with skin, gut and immune system health.

Tips, Tricks and Substitutions

• These overnight oats will last for 3-4 days in the fridge…just in case you forget them when you roll out the door. Not that that has ever happened to me ha!
• Rather eat these warm? Go for it! Nuke them in the microwave if you have one for 30-60 seconds or just warm in a small pot on medium low on the stove until warm the touch.
• Low FODMAP? Choose hemp milk (low FODMAP) over soy milk (high FODMAP). Allergic to almonds? Opt for peanut butter or sunflower seed butter.

More easy vegan overnight oats and oatmeal recipes

• 15-Minute Vegan Apple Pie Oatmeal
• 5-Minute Blackberry Pie Overnight Oats
• 5 Minute Blueberry-Chia Overnight Oats (vegan)
• Vegan Peach Blackberry Crumble (Crisp)
• High Protein Overnight Oats (vegan!)

Print

5 Minute Brownie Batter Overnight Oats

Dessert for breakfast? Sign me up! These nourishing brownie batter overnight oats have a rich, decadent cocoa flavour and creamy texture. They’ll keep you energized all morning long with a combination of soluble fibre-rich oats and chia seeds plus, each serving packs 20 grams of plant-based protein with no protein powder or Greek yogurt (they’re vegan!)

Course Breakfast, Brunch, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword chia, oats, overnight oats

Dietary Preference dairy free, Gluten-Free, low FODMAP, nut free, peanut free, vegan, vegetarian

Prep Time 5 minutes

Total Time 5 minutes

Servings 1 serving

Author Desiree Nielsen, RD

Ingredients

• 1 cup hemp milk soy milk, or your fave plant-based milk!
• 2 tablespoons cocoa powder
• 1 tablespoon almond butter sunflower seed for nut free!
• 1 tablespoon maple syrup
• 1 tablespoon pure vanilla extract
• ⅓ cup rolled oats
• 2 tablespoons chia seeds whole or ground
• pinch of salt

Optional toppings

• 1 tablespoon mini dark chocolate chips
• 1 tablespoon chopped walnuts

Imperial – Metric

Instructions

• In a glass measuring cup or bowl, whisk the almond butter, maple syrup and vanilla, then whisk in cocoa powder and plant-based milk.
• Stir in oats and chia, pour into a 500 mL (pint) jar, fasten lid and store in fridge for 4 hours up to 4 days.
• To serve, stir to break up clumps of chia, then top as desired and enjoy!

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