Brownie Batter Overnight Oats

Ingredient Notes

You’ll find the full ingredient list in the recipe card below, along with exact measurements. These notes will help you get the best flavor, texture, and consistency when making brownie batter overnight oats.

Rolled Oats. Rolled oats (also called old-fashioned oats) are the best oats for overnight oatmeal recipes. They soften perfectly without becoming mushy. Instant oats break down too much, and steel-cut oats don’t soften enough without cooking.

Oats are naturally gluten-free, but if you’re gluten sensitive or allergic, look for certified gluten-free oats to avoid cross-contamination. My favorite are Bob’s Red Mill Certified Gluten-Free Rolled Oats.

If you want to learn more, I walk through oat options in my tutorial on how to make your own overnight oats recipe.

Cacao Powder. I love using cacao powder in overnight oats because it gives a deep, rich chocolate flavor without the added sugar found in traditional cocoa powder. It has a slightly more bitter taste (similar to unsweetened chocolate), but once you add a little maple syrup, it balances beautifully.

Cacao powder also offers more nutritional benefits, including fiber, flavonoids, and potassium. You can find it at most grocery stores now, or online through Amazon or Thrive Market.

Chia Seeds. Chia seeds are a staple in all of my overnight oats recipes. They add fiber, healthy fats, and protein, and – just as important – they create that creamy, pudding-like texture that makes overnight oats feel extra decadent. 

You can leave them out, but the oats will be more soft and mushy instead of creamy.

Almond Milk. I usually keep my overnight oats dairy-free by using unsweetened almond milk or coconut milk. You can absolutely use dairy milk or any milk you prefer – just avoid water, since you’ll miss out on that creamy brownie-batter texture.

Vanilla Extract. A small amount of vanilla extract adds that extra dessert-like flavor you expect from brownie batter. You can leave it out if needed, but it really enhances the chocolate.

Pure Maple Syrup. This recipe isn’t sweet on its own – you’ll need a sweetener. I prefer pure maple syrup because it adds flavor along with a few nutrients.

I like to add the maple syrup in the morning, starting with one teaspoon and adjusting from there. That way you can control the sweetness instead of overdoing it upfront.

Cacao Nibs or Chocolate Chips (Optional). Totally optional, but a sprinkle of cacao nibs or chocolate chips adds a little extra chocolatey fun if you want it.