Welcome the morning with an indulgent-tasting, yet seriously good-for-you serving of brownie batter overnight oats! Made with 5 humble ingredients & a few minutes of advance prep, these oats are vegan, gluten-free, and loaded with fiber, potassium & antioxidants. Only 136 calories per serving, too!
Happy Tuesday, everyone!
It is a cold and wet morning in my neck of the woods, so I am happy to be cozy at my desk with a second cup of coffee and a fleece throw.
Further adding to my feeling of contentment is the dark chocolate brownie batter I just ate for breakfast.
Better yet, said serving of brownie batter was ready and waiting in the refrigerator (and I have 4 more servings remaining!).
Best of all, these deep dark chocolate bowls of bliss are:
*Packed with antioxidants
*Loaded with fiber (6 grams per serving!)
*Made with 5 ingredients (excluding water & salt), all of which you likely have on hand
*A snap to make
Intrigued? Then follow me through the easy steps for this very good morning breakfast.
It all starts by cooking some oats in water. I know, most “overnight oats” recipes are uncooked concoctions. But my aim here was a silky smooth chocolate pudding consistency; cooking rolled oats until they are falling apart works perfectly.
Next, stir in a heap of unsweetened cocoa powder. Really, it is a small heap, relatively speaking (2/3 cup cocoa in proportion to 1 cup oats). I tried 1/3 cup cocoa in my first batch. It was nowhere close to enough. Half of a cup came close, but it still wasn’t enough. Two thirds of a cup is perfection.
The perfection of cocoa powder extends far beyond flavor. Cocoa powder is rich in antioxidants, fiber and minerals. It is high in potassium (great for post-workout snacks), too, and contains several chemical compounds that have a positive effect on mood and cognitive health. Yes, chocolate bliss is real!
I played around with the sweetener, eventually settling on 1/4 cup of coconut sugar. This recipe makes 5 servings, so that comes out to just under 2-1/2 teaspoons of sweetener per serving. Feel free to use any sweetener that you prefer (liquid or dry) and adjust the sweetness to your liking!
Following two more minutes of cooking, allow the oats to cool. If you have a high-speed blender that blends hot mixtures, you can skip this step and proceed directly to blending. For the best (silkiest) texture, a blender is ideal. A food processor is the second best option, and, in a pinch, you could also use an immersion blender.
Once blended, divide the “batter” between 5 small dishes, jars or ramekins and chill overnight. Cooked oats are a natural thickener, so by morning the batter will be fully set and very thick.
In the morning, spoon your way to a very happy morning.
The oats are sublime solo, but are also terrific with more oats (e.g., a sprinkle of granola), or any number of other toppings, such as diced fresh fruit, dried fruits, toasted nuts, or seeds.
If you are looking for a great portable breakfast, you have found it. Add any additional toppings before screwing on the lid and away you go!
Warning: this will elicit looks of longing and envy from co-workers and casual observers.
Here’s to better breakfasts, and happy eating, everyone!
- 3 cups water
- 1 cup rolled oats (certified GF, as needed)
- ¼ teaspoon fine sea salt
- ⅔ cup unsweetened cocoa powder
- ½ cup nondairy milk
- ¼ cup coconut sugar (see notes for options)
- 1 teaspoon vanilla extract
- In a medium saucepan, combine the water, oats and salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until oats are very soft and appear creamy.
- Add the cocoa powder, milk and coconut sugar to the pan. Cook and stir for 2 minutes longer. Remove from heat and let cool at least 5 minutes or as long as 10..Stir in the vanilla.
- Transfer oat mixture to a blender and process until completely smooth. Transfer to 5 small serving dishes (or ramekins, or jars) or a bowl. Refrigerate for at least 2 hours until cold and firm.
Storage: Store, covered, in the refrigerator, for up to 5 days.