Chocolate Brownie Batter Overnight Oats
Tastes like dessert for breakfast — cocoa, espresso, and a dark-chocolate finish.
Method · 6 steps
- 1
In a 16 oz mason jar, whisk cocoa powder, protein powder, espresso powder, and salt with a dry fork first — this breaks up any cocoa lumps before liquid hits them.
- 2
Add 2 tbsp of the almond milk and stir into a paste. Keep stirring until it looks like chocolate pudding with no dry pockets.
- 3
Add the remaining almond milk, maple syrup, oats, and chia seeds. Stir 30 seconds.
- 4
Fold in mini chocolate chips.
- 5
Seal and refrigerate at least 6 hours. Protein powder + cocoa needs the full soak or it tastes chalky.
- 6
In the morning, stir well — protein powder sometimes settles. If it's too thick (cocoa soaks up liquid), splash in 2 tbsp more milk. Top with a pinch more chips.
Chef's notes
- →Making a paste with the dry cocoa + a splash of milk first is the trick to avoiding a chalky mouthfeel. Skipping this step ruins the jar.
- →Espresso powder does not make it taste like coffee — it just makes the chocolate read darker and richer. Use it.
- →Casein protein powder works even better than whey here — it thickens more overnight. Plant protein needs extra liquid.
Storage
Fridge 4 days sealed. Stir before eating — protein powder can settle. Not freezer-friendly.
