Print

High Protein Creamy Brownie Batter Overnight Oats

High Protein Creamy Brownie Batter Overnight Oats
Print Recipe

These high-protein overnight oats deliver all the rich, fudgy flavor of brownie batter with a creamy, pudding-like texture. Greek yogurt, cottage cheese, and chocolate protein powder layer in over 30 grams of protein per serving, making this a satisfying and nutritious breakfast that tastes like dessert.

Ingredients

Scale
  • 2 cups rolled oats
  • 2 cups whole milk
  • 1 cup full-fat Greek yogurt
  • 1 cup cottage cheese (full fat, small curd)
  • 4 scoops (approx. 1/2 cup) chocolate protein powder (whey or plant-based, ~20g protein per scoop)
  • 1/4 cup unsweetened cocoa powder
  • 3 tbsp maple syrup or honey
  • 1 tsp vanilla extract
  • 1/4 tsp fine sea salt
  • 1/4 cup dark chocolate chips (for topping)

Instructions

  1. In a large mixing bowl, combine the rolled oats, chocolate protein powder, unsweetened cocoa powder, and fine sea salt. Stir with a whisk until the dry ingredients are evenly distributed; this prevents clumps of cocoa or protein powder later.
  2. In a separate blender or food processor, add the cottage cheese and 1/2 cup of the whole milk. Blend on high for 30-45 seconds until completely smooth and creamy. This step eliminates the curds and creates a silky base that mimics brownie batter texture.
  3. Pour the blended cottage cheese mixture into the bowl with the dry ingredients. Add the remaining 1 1/2 cups whole milk, full-fat Greek yogurt, maple syrup or honey, and vanilla extract. Whisk vigorously for 1-2 minutes until fully combined and no streaks of dry ingredients remain. The mixture should look like a thick, dark chocolate pudding.
  4. Divide the mixture evenly among four 12-ounce or larger jars or airtight containers. Each jar will hold about 1 1/4 cups of the oat mixture.
  5. Seal each container with a lid and refrigerate for at least 6 hours, but preferably overnight (12-24 hours). During this time, the oats absorb the liquid and soften, while the flavors meld and deepen, creating a thick, creamy, brownie-batter-like consistency.
  6. Before serving, remove the oats from the refrigerator and stir each portion with a spoon. If the oats are too thick for your liking, stir in 1-2 tablespoons of milk per serving to loosen. The texture should be rich, creamy, and pudding-like.
  7. Top each serving with 1 tablespoon of dark chocolate chips. Serve cold straight from the fridge, or let sit at room temperature for 10 minutes if you prefer a less chilly breakfast. This recipe is a no-cook, grab-and-go meal perfect for meal prep.
  8. Store leftover overnight oats in the refrigerator for up to 5 days. Do not freeze, as the dairy and oats will become watery upon thawing and the texture will be compromised. For best results, consume within 3 days.

Notes

Storage: Refrigerate in airtight containers for up to 5 days. Do not freeze, as the dairy and oat mixture will become watery and unappetizing upon thawing. To reheat (if desired): transfer to a microwave-safe bowl and heat on medium power (50%) in 30-second intervals, stirring between, until warmed through (about 90-120 seconds total). Alternatively, enjoy cold as intended. For a protein boost, add an extra half scoop of protein powder per serving (adjust liquid slightly). For a vegan option, use plant-based protein powder, unsweetened plant milk (e.g., soy or oat), and vegan Greek-style yogurt; omit cottage cheese or replace with silken tofu (blended).

Nutrition

Keywords: high protein overnight oats, brownie batter oats, chocolate overnight oats, protein breakfast, healthy brownie oatmeal, high protein breakfast, overnight oats with cottage cheese, no cook breakfast, meal prep breakfast, chocolate protein powder oats, creamy oats, high protein oatmeal

Find it online: https://thehighproteinrecipes.com/high-protein-creamy-brownie-batter-overnight-oats/