The first time I dipped my spoon into a jar of brownie batter overnight oats, I swear I did a happy dance in my kitchen. That rich, chocolatey aroma with a hint of toasted marshmallow – honestly, it felt like sneaking dessert for breakfast, except it’s secretly wholesome. I created this s’mores-inspired overnight oats recipe on a whim, when my craving for something indulgent collided with my need for a fast, filling breakfast. The result? A creamy, chocolate-packed treat that tastes like you’re eating brownie batter straight from the bowl (but with way less guilt and a lot more staying power).
Brownie batter overnight oats have quickly become my go-to for busy mornings, especially when I want a little nostalgia before the day starts. As someone who’s tested dozens of overnight oat combos, I can promise you: this version is hands-down my favorite. It’s loaded with chocolate flavor, has that signature gooey s’mores vibe, and comes together in just a few minutes the night before. Whether you’re wrangling kids, rushing to work, or just need a little breakfast excitement, this recipe delivers.
What I love most about these brownie batter overnight oats is how they bring a sense of fun to your morning routine. They’re packed with fiber, protein, and all the cozy flavors of campfire s’mores. I’ve made this recipe at least a dozen times, tweaking the ratios and toppings until I landed on the perfect balance. If you’re a fan of chocolate, quick breakfasts, or just want to shake up your meal prep, you’re in for a treat. Grab your favorite jar and let’s make mornings a little more magical with this irresistible s’mores-inspired breakfast!
Why You’ll Love This Recipe
Let’s be real: not every overnight oats recipe deserves a spot in your morning lineup. But these brownie batter overnight oats? Oh, they’re special. I’ve tested countless versions, and this one stands out for so many reasons:
- Quick & Easy: You can prep these oats in under 10 minutes—no stove, no fuss. Just stir, chill, and wake up to chocolatey goodness.
- Simple Ingredients: Nothing fancy or weird here; you likely have everything you need already in your pantry (or at least at your neighborhood grocery store).
- Perfect for Breakfast or Snack: Whether you’re fueling up for a big day, packing breakfast for work, or needing a late-night treat, these oats fit the bill.
- Crowd-Pleaser: My kids and husband both rave about these, and I’ve even brought them to brunch potlucks—everyone asks for the recipe!
- Unbelievably Delicious: The texture is creamy and thick, with that unmistakable brownie batter flavor and a marshmallow-chocolate finish that’s pure comfort food.
What really sets this brownie batter overnight oats recipe apart is the s’mores twist. I use mini marshmallows and crushed graham crackers for that campfire nostalgia, but the oats themselves are deeply chocolatey and rich—think brownie batter, not just “chocolate flavored.” I also blend in Greek yogurt for creaminess and protein, so you get a breakfast that’s both satisfying and indulgent.
Honestly, it’s the kind of breakfast that makes you look forward to waking up. Even my pickiest eater gives it two thumbs up. And if you’re all about meal prep, these oats are a game-changer: they keep well, taste even better the next day, and are endlessly customizable. I love that I can whip them up even when life gets a little wild, and still feel like I’m treating myself.
If you’ve ever wished your breakfast could double as dessert (without the sugar crash), these brownie batter overnight oats are your answer. It’s comfort food, a little bit grown-up, a little bit nostalgic—just the way breakfast should be.
What Ingredients You Will Need
This recipe uses simple, wholesome ingredients to deliver bold, s’mores-inspired flavor and a satisfying, brownie batter-like texture. Chances are, you already have most of these on hand. Here’s what you’ll need:
- Old-fashioned rolled oats (not instant or steel-cut; these soak up the liquid perfectly for a creamy texture)
- Unsweetened cocoa powder (Dutch-processed gives the deepest chocolate flavor, but natural works too)
- Chia seeds (for thickening and a boost of fiber—skip if you’re not a fan, but I highly recommend them)
- Milk of choice (I usually go with unsweetened almond milk, but dairy, oat, or soy milk all work great)
- Plain or vanilla Greek yogurt (adds creaminess and protein; for dairy-free, use coconut or almond yogurt)
- Maple syrup (or honey; you can adjust the sweetness to taste, or use a sugar-free alternative if needed)
- Mini chocolate chips (for that legit brownie batter vibe—use dairy-free if desired)
- Mini marshmallows (totally optional but highly recommended for the s’mores effect; vegan marshmallows work too)
- Crushed graham crackers (adds crunch and classic s’mores flavor; gluten-free graham crackers can be substituted)
- Pure vanilla extract (for depth—don’t skip this!)
- Pinch of salt (brings out the chocolate flavor)
Ingredient Tips:
- For the best texture, I recommend Bob’s Red Mill or Quaker rolled oats. Stay away from quick oats—they get mushy.
- If you’re gluten-free, just swap in gluten-free oats and graham crackers.
- In a pinch, you can leave out the chia seeds; just use a bit less milk so it doesn’t get overly runny.
- Want more protein? Add a scoop of chocolate or vanilla protein powder—I do this when I know I’ll have a busy morning!
- For a less sweet version, reduce the chocolate chips or swap them for cacao nibs.
- Vegan? Sub in plant-based milk, yogurt, and marshmallows. Easy peasy.
Honestly, this list looks long, but once you make them the first time, you’ll see how flexible it is. Most of the magic happens with pantry staples, and the toppings are where you can really play around.
Equipment Needed
- Mason jars or airtight containers (I use 12 oz wide-mouth glass jars for easy mixing and eating—plastic meal prep containers work too)
- Medium mixing bowl (for stirring everything together before dividing into jars)
- Spoon or spatula (a silicone spatula helps get every bit of that chocolatey goodness out of the bowl)
- Measuring cups and spoons (precision helps, but I’ll admit, I eyeball the cocoa powder sometimes!)
- Small whisk or fork (helps blend the cocoa powder and yogurt smoothly)
Don’t have fancy storage jars? I’ve used old jam jars, and even recycled takeout soup containers—no shame. Just make sure whatever you use has a tight-fitting lid to keep your oats fresh. If you’re prepping for a crowd, a large casserole dish works to mix a big batch, then scoop into containers.
Pro tip: If you use glass jars, don’t pour piping hot liquids in them (not that you need to here, but… just in case). For easy cleanup, let jars soak before scrubbing, especially if any chocolate sticks to the sides.
You really don’t need anything high-tech for this recipe. Keep it simple—your regular kitchen tools will do just fine!
Preparation Method
-
Mix the dry ingredients:
In a medium mixing bowl, combine 1/2 cup (45g) old-fashioned rolled oats, 1 tablespoon (10g) chia seeds, 2 tablespoons (15g) unsweetened cocoa powder, and a pinch of salt. Stir well so the cocoa powder is evenly distributed and there are no lumps.
Tip: If your cocoa powder is clumpy, sift it first or whisk it with the oats before adding wet ingredients. -
Add the wet ingredients:
Pour in 2/3 cup (160ml) milk of your choice, 1/3 cup (80g) Greek yogurt, 1 1/2 tablespoons (30ml) maple syrup, and 1/2 teaspoon (2.5ml) pure vanilla extract. Mix until smooth and all ingredients are well combined.
Sensory cue: The mixture should look thick and glossy, almost like brownie batter (yum!). -
Stir in the chocolate chips:
Fold in 1 tablespoon (10g) mini chocolate chips. The chips will soften overnight and give you those melt-in-your-mouth brownie pockets. -
Divide and top:
Scoop the mixture into your mason jar or airtight container. Add a small handful of mini marshmallows (about 10g), and a generous sprinkle (about 1 tablespoon/5g) of crushed graham crackers on top.
Note: If you prefer your toppings crunchy, add them just before serving instead. -
Chill overnight:
Seal the container and refrigerate for at least 4 hours, but ideally overnight (8 hours). The oats and chia seeds will absorb the liquid and thicken to a creamy, pudding-like consistency.
Troubleshooting: If your oats are too thick in the morning, just stir in a splash of milk. Too thin? Add a tablespoon more oats and let sit for 10-15 minutes. -
Serve:
In the morning, give your overnight oats a good stir. Add extra marshmallows, graham cracker crumbs, or a drizzle of chocolate syrup if you’re feeling fancy.
Tip: For an extra s’mores vibe, torch the marshmallows with a kitchen torch or broil them for a few seconds (if you’re feeling adventurous!).
That’s it! Your brownie batter overnight oats are ready to eat. Just grab a spoon and dig in—you’ll get a bit of chocolate, creamy oats, and marshmallowy goodness in every bite. Pro tip: I sometimes double the batch so I can have this treat two days in a row.
Cooking Tips & Techniques
Overnight oats are simple, but a few pro moves make a big difference—trust me, I’ve learned the hard way. Here’s how to get those brownie batter overnight oats just right, every time:
-
Mix the cocoa powder thoroughly:
If you rush this step, you might get little bitter pockets. I always whisk the cocoa with the oats before adding anything wet; it helps everything blend like a dream. -
Don’t overdo the chia seeds:
Too many and your oats could turn into a thick, jelly-like pudding. Stick with a tablespoon for the best texture. -
Use the right oats:
Rolled oats are your friend—quick oats get mushy, and steel-cut oats stay too hard. Trust me, I tried both when I first started making overnight oats, and it wasn’t pretty. -
Let it rest at least 4 hours:
Overnight is best, but if you’re in a rush, 4 hours will do. If you eat it too soon, the oats will be chewy and not as creamy. -
Layer toppings wisely:
If you want marshmallows and graham crackers to stay crunchy, add them right before eating. If you like them melty and soft, add them before chilling. -
Adjust sweetness:
Everyone’s sweet tooth is different—taste before chilling and add more maple syrup if needed. I usually go on the lighter side since the chocolate chips and marshmallows add sweetness too. -
Batch prep:
These oats keep well for up to 4 days in the fridge. Make a few jars at once for quick grab-and-go breakfasts.
Don’t worry if your first batch isn’t perfect—mine certainly wasn’t. Once, I forgot the salt and the chocolate flavor just fell flat. A tiny pinch makes all the difference! And if you’re multitasking, get everything out before you start mixing—no one likes scrambling to find the cocoa powder with sticky hands.
Variations & Adaptations
One of the best things about brownie batter overnight oats is how easy they are to customize. I’ve experimented with dozens of tweaks, and here are my favorites:
-
Vegan & Dairy-Free:
Use almond, oat, or soy milk, and swap the Greek yogurt for coconut or almond yogurt. Use vegan chocolate chips and marshmallows—it’s just as creamy and chocolatey! -
High-Protein:
Add a scoop (about 20g) of your favorite chocolate or vanilla protein powder. You might need a splash more milk to keep the texture just right. -
Nutty Twist:
Stir in a tablespoon of almond or peanut butter for a Reese’s-inspired flavor. Or, top with chopped toasted nuts for crunch. -
Seasonal Swaps:
In the fall, I sometimes add a dash of cinnamon and a sprinkle of pumpkin seeds. In summer, fresh raspberries on top are amazing with the chocolate! -
Gluten-Free:
Use certified gluten-free oats and graham crackers. Most brands are easy to find, and the result is just as tasty.
One personal favorite? I once swirled a bit of raspberry jam through the oats before chilling, and it tasted like a chocolate-raspberry brownie. Don’t be afraid to play around—these oats are super forgiving, and you might just discover your own signature twist!
Serving & Storage Suggestions
Brownie batter overnight oats are best served chilled, straight from the fridge. I love eating them in a mason jar with a long spoon—it just feels like a special treat! For true s’mores vibes, top with extra mini marshmallows, a sprinkle of graham cracker crumbs, and a few chocolate chips.
Want to get a little fancy? Add a drizzle of chocolate syrup or a dollop of whipped cream. Pair with a hot latte or cold brew for the full “dessert for breakfast” experience. If you’re serving these for brunch, set out a toppings bar—kids and adults both go wild for it!
To store, keep your oats covered in the fridge for up to 4 days. For best texture, add graham crackers and marshmallows right before serving (so they don’t get soggy). If you need to reheat (not traditional, but hey, sometimes you want something cozy), microwave in 20-second bursts until just warmed—top after heating so nothing melts into mush.
Honestly, the flavors just get better as they sit, and the oats become even more luscious. If you’re prepping ahead, just give them a quick stir in the morning, add any fresh toppings, and you’re good to go!
Nutritional Information & Benefits
Here’s a quick breakdown of what you get per serving (about 1 jar):
- Calories: approximately 320
- Protein: ~12g (higher if you add protein powder)
- Fiber: ~7g
- Sugar: ~16g (varies based on marshmallows and chocolate chips)
These brownie batter overnight oats are packed with whole grains, healthy fats from chia, and protein from Greek yogurt. They’ll keep you full for hours—no sugar crash like a real brownie! If you’re watching sugar, use sugar-free syrup and dark chocolate chips, or skip the marshmallows. Allergen note: contains oats (may contain gluten), dairy, and possible nuts if you add nut butter. For gluten-free or vegan needs, see the swaps above.
I find this breakfast helps me curb chocolate cravings and gives me lasting energy into the afternoon—plus, it just makes mornings more fun!
Conclusion
If you’ve been craving breakfast that feels more like a treat than a chore, these brownie batter overnight oats are your ticket. They’re chocolatey, creamy, and packed with that nostalgic s’mores flavor—without the campfire hassle. Whether you meal prep for the week or just want a quick, fun way to start your day, this recipe fits the bill.
I love how easy it is to tweak to your taste, and honestly, it’s become a staple in my breakfast rotation. Give it a try, and don’t be afraid to make it your own (extra marshmallows, anyone?).
If you make these brownie batter overnight oats, I’d love to hear about your favorite toppings or tweaks—drop a comment below, share with your friends, or tag me in your breakfast creations. Let’s make mornings a little sweeter, one jar at a time!
Frequently Asked Questions
Can I use steel-cut oats instead of rolled oats?
Rolled oats work best for this recipe because they get creamy overnight. Steel-cut oats won’t soften enough and will stay chewy, so I don’t recommend them for brownie batter overnight oats.
How long do these overnight oats last in the fridge?
They’ll keep well in an airtight container for up to 4 days. Just add toppings like marshmallows and graham crackers right before serving for the best texture.
Can I make this recipe vegan or dairy-free?
Absolutely! Use plant-based milk and yogurt, plus vegan marshmallows and chocolate chips. The result is just as delicious and creamy.
What if my overnight oats are too thick or too runny?
If the oats are too thick, stir in a splash of milk before serving. If they’re too runny, add a tablespoon of oats and let them sit for 10-15 more minutes in the fridge.
Can I add protein powder to boost the nutrition?
Yes! Just add a scoop of your favorite chocolate or vanilla protein powder with the other ingredients. You might need a bit more milk to keep the texture creamy.
Brownie Batter Overnight Oats – Easy S’mores Breakfast Treat
- Total Time: 10 minutes (plus 4-8 hours chilling)
- Yield: 1 serving 1x
Description
These brownie batter overnight oats are a creamy, chocolate-packed breakfast inspired by classic s’mores. They’re quick to prep, loaded with wholesome ingredients, and taste like dessert for breakfast—perfect for busy mornings or meal prep.
Ingredients
- 1/2 cup old-fashioned rolled oats
- 1 tablespoon chia seeds
- 2 tablespoons unsweetened cocoa powder (Dutch-processed or natural)
- Pinch of salt
- 2/3 cup milk of choice (unsweetened almond, dairy, oat, or soy)
- 1/3 cup plain or vanilla Greek yogurt (or coconut/almond yogurt for dairy-free)
- 1 1/2 tablespoons maple syrup (or honey, or sugar-free alternative)
- 1 tablespoon mini chocolate chips (dairy-free if desired)
- Small handful mini marshmallows (about 10g, optional, vegan if desired)
- 1 tablespoon crushed graham crackers (about 5g, gluten-free if needed)
- 1/2 teaspoon pure vanilla extract
Instructions
- In a medium mixing bowl, combine rolled oats, chia seeds, cocoa powder, and a pinch of salt. Stir well to evenly distribute the cocoa powder.
- Pour in milk, Greek yogurt, maple syrup, and vanilla extract. Mix until smooth and well combined.
- Fold in mini chocolate chips.
- Scoop the mixture into a mason jar or airtight container. Top with mini marshmallows and crushed graham crackers.
- Seal and refrigerate for at least 4 hours, ideally overnight (8 hours), until thick and creamy.
- In the morning, stir the oats. Add extra marshmallows, graham cracker crumbs, or a drizzle of chocolate syrup if desired. Serve chilled.
Notes
For best texture, use rolled oats (not quick or steel-cut). Add toppings like marshmallows and graham crackers just before serving for crunch. Adjust sweetness to taste. To make vegan, use plant-based milk, yogurt, chocolate chips, and marshmallows. Keeps up to 4 days in the fridge. Add a scoop of protein powder for extra protein, or nut butter for a twist.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 jar (about 1 1/4 cups prepared oats)
- Calories: 320
- Sugar: 16
- Sodium: 160
- Fat: 8
- Saturated Fat: 3
- Carbohydrates: 48
- Fiber: 7
- Protein: 12
Keywords: brownie batter overnight oats, s’mores overnight oats, chocolate overnight oats, healthy breakfast, meal prep, easy oats, gluten-free, vegan option, high protein, kid friendly
