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Lactation Brownie Batter Overnight Oats

Lactation brownie batter overnight oats combine cocoa, Greek yogurt, and chocolate chips for a thick, creamy make-ahead breakfast. Chill the mixture in jars for at least 6 hours or overnight for a brownie-batter-inspired texture.
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Prep Time 10 minutes
Chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 347
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats
  • 2 tbsp cocoa powder unsweetened
  • 1 tbsp ground flaxseed
  • 1 tbsp brewer's yeast debittered
  • 0.125 tsp salt
  • 1 cup whole milk
  • 0.5 cup Greek yogurt plain
  • 2 tbsp maple syrup pure
  • 1 tsp vanilla extract
  • 2 tbsp chocolate chips mini semisweet

Equipment

  • 2 12-ounce jars or containers

Method
 

  1. Stir together the oats, cocoa powder, ground flaxseed, brewer's yeast, and salt in a medium bowl.
  2. Whisk together the milk, Greek yogurt, maple syrup, and vanilla extract in a measuring cup until smooth.
  3. Pour the milk mixture into the oat mixture and stir until evenly combined.
  4. Fold in the chocolate chips.
  5. Divide the mixture between two 12-ounce jars or containers and cover.
  6. Refrigerate for at least 6 hours or overnight before serving.

Notes

For a smooth, evenly mixed base, whisk the milk mixture until no yogurt streaks remain. Store covered in the refrigerator for up to 4 days; freezing is not recommended. For a dairy-free option, use unsweetened non-dairy milk and dairy-free yogurt.