Brownie Overnight Oats

Brownie Overnight Oats


You guys loved the protein yogurts I was posting but I did have a handful of you ask for a yogurt free version of these protein packed breakfasts or treats. So this recipe is for you! And, quite honestly I need to thank you, because the oat version might be even better than the originals... 


Recipe notes:

These brownie oats are thickkk. Honeslty, probably thicker than an actual brownie batter, ha! Personally I like them like this, reminds me more of a cookie dough, but if you prefer a less thick version you can increase the soy milk 1/4 cup at a time. Just keep in mind it thickens quite a bit overnight.


Recipe makes two servings

Macros per serving:

412 cals - 12g fat - 46g carbs - 30g protein

Macros per serving, no cacao nibs:

316 cals - 7.5g fat - 34.5g carbs - 27.5g protein



3/4 cup sprouted oats

45g chocolate protein powder 

1/4 cup cocoa powder

1 tsp vanilla extract 

1/8 tsp salt

1 1/4 cup soy milk (see recipe notes)

1/4 cup cacao nibs (optional, see macro adjustments above)



Add your oats to a blender and blend until you have an oat flour.

Pour the oat flour into a bowl and add in chocolate protein powder, cocoa powder, vanilla extract, and salt. Whisk the dry ingredients together.

Add in soy milk and mix until you have a nice batter like texture. The batter will thicken substantially overnight from this starting point so if you prefer a runnier, smoother oatmeal then add 1/4 cup more soy milk, mixing through.

If using, fold in the cacao nibs.

Divide the batter into two containers and seal overnight.




Looking for more high protein plant-based recipes with macros? Make sure to check out the High Protein Vegan Ebook Collection for easy to make, macro balanced meals!

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