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brownie batter overnight oats

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Brownie Batter Overnight Oats

Love dessert for breakfast or breakfast for dessert? This brownie-batter overnight oats recipe is a delicious way to start or end your day. The melted chocolate shell on top is fun to eat—plus, it adds texture and sweetness. If you want to skip the melted chocolate topping, stir the chocolate chips and cocoa nibs directly into the oats.

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

Directions:

  1. Whisk oats, almond milk, yogurt, almond butter, chia seeds, cocoa, maple syrup, vanilla and salt together in a large bowl until combined. Let stand until set and thickened, 5 to 8 minutes.
  2. Meanwhile, stir coconut oil and 2 tablespoons chocolate chips together in a small microwave-safe bowl. Microwave on High for 30 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  3. Divide the oat mixture among 4 (8-ounce) jars (about 1 cup each). Spoon about 2 teaspoons each of the melted chocolate chip mixture over the oat mixture in each jar, tilting the jar to cover the entire surface. Immediately sprinkle with cacao nibs and the remaining 1½ teaspoons chocolate chips.
  4. Let stand until the chocolate layer is set, about 2 minutes; cover with lids. Refrigerate for at least 12 hours (or up to 4 days).

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