Brownie Batter Overnight Oats
A rich, chocolatey breakfast that tastes like dessert.
Ingredients
- 1/2 cup Rolled Oats
- 2 tablespoons Chia Seeds
- 1/4 cup Unsweetened Cocoa Powder
- 2 to 4 Medjool Dates pitted
- 3/4 cup Almond Milk
- 1 teaspoon Vanilla Extract
- 1 pinch Sea Salt
Instructions
- Remove the pits from the Medjool dates and soak them in warm water if they feel too firm.
- Place the rolled oats, chia seeds, cocoa powder, dates, almond milk, vanilla, and salt into a high-speed blender.
- Blend on a high setting until the mixture is completely smooth and reaches a batter-like consistency.
- Transfer the chocolate mixture into a sealable glass jar or airtight container using a spatula.
- Secure the lid and refrigerate for at least four hours or overnight to allow the oats and seeds to thicken.
- Stir the oats before eating and add an extra splash of milk if a thinner consistency is desired.
Notes
• Dates: If Medjool dates are unavailable, use regular dates but ensure they are soaked longer to soften.
• Texture: For a more traditional oat texture, skip the blender and whisk the ingredients in a jar.
• Storage: Keeps well in the refrigerator for up to five days, making it ideal for weekly meal prep.
• Toppings: Pairs beautifully with fresh raspberries, nut butters, or a few dark chocolate chips.
• Texture: For a more traditional oat texture, skip the blender and whisk the ingredients in a jar.
• Storage: Keeps well in the refrigerator for up to five days, making it ideal for weekly meal prep.
• Toppings: Pairs beautifully with fresh raspberries, nut butters, or a few dark chocolate chips.