Brownie Batter Overnight Oats


I’m not a breakfast person. I’m definitely not a morning person. One of my goals for 2015 has been to wake up earlier and overall be nicer to my body, since, let’s be real, college is about the meanest thing you can do to your poor body. I have 18 credits, work 20+ hours/week, am in two student orgs plus a sorority, and SOMEHOW in the middle of that I’m supposed to maintain healthy relationships with my family, boyfriend, and friends. Oh and workout and make yummy food and do real-person things like clean the house and have good hygiene. We all fall victim to laziness, and the fact that I’m usually up until 1-3am doesn’t help.
I wake up at 8am Monday-Friday and the last thing on my mind is food. It’s usually more along the lines of “why is it so light outside? Do I really have to get up? My professors might not take attendance today. Ugggghh where is my toothbrush. I should really clean my room before I stub my toe for the – OW – millionth time. CAFFEINE.” BUT my mother has bothered me for the last almost-22 years of my life about eating breakfast because it is the most. important. meal. of. the. day.

So, I decided to try overnight oats! These were really easy to throw together, and I had all the ingredients on hand. I didn’t add any sweetener, but you could add brown sugar, Stevia etc. to your taste if you have more of a sweet tooth!

1 c. Oats (I used old-fashioned rolled oats, but you could probably use instant)
1/2 c. Unsweetened vanilla almond milk
1/2 c. Chocolate almond milk or soy milk (I prefer soy, but had almond on hand)
1 1/2 tbls Pure cocoa powder
1 tbls Flax/Chia seed blend
1 small-medium banana, mashed

Combine all the ingredients in a bowl and dump in a mason jar (or two)! Refrigerate for a minimum of 2-3 hours, but preferably overnight. Eat as is, or warm up in the microwave!

This makes two servings, and below I have the nutrition information for one serving as calculated by MyFitness Pal.



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