Skip to Content

Vegan Brownie Batter Breakfast Oats {GF, Healthy}

Have a very good morning with my vegan brownie batter breakfast oats! Made with 5 humble ingredients & a few minutes of advance prep, these oats are vegan, gluten-free, and loaded with fiber, potassium & antioxidants. Only 136 calories per serving, too!
overhead shot of healthy brownie batter breakfast oats in a white bowl

It is a cold and wet morning in my neck of the woods, so I am happy to be cozy at my desk with a second cup of coffee and a fleece throw.

Further adding to my feeling of contentment is the dark chocolate brownie batter I just ate for breakfast.

 brownie batter breakfast oats in a white bowl with a wooden spoon inserted

Better yet, said serving of brownie batter was ready and waiting in the refrigerator (and I have 4 more servings remaining!). Yes, brownie batter for breakfast. It is real. It is healthy. And you will love it.

Benefits of Vegan Brownie Batter Breakfast Oats

Best of all, these deep dark chocolate bowls of bliss are:

  • Vegan
  • Gluten-free
  • Oil-free
  • Packed with antioxidants
  • High in fiber (6 grams per serving!)


The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The oats are a snap to make with 5 ingredients (excluding water & optional salt), all of which you likely have on hand. Yay!

Intrigued? Then follow me through the easy steps for this very good morning breakfast.

How to Make Vegan Brownie Batter Breakfast Oats

Note that the complete directions are also in the recipe card below.

Step 1: Cook the Oats

It all starts by cooking some oats in water. I know, most “overnight oats” recipes are uncooked concoctions. But my aim here was a silky smooth chocolate pudding consistency. Cooking rolled oats until they are falling apart works perfectly.

overhead shot of rolled oat being cooked in a saucepan

Step 2: Add the Cocoa Powder

Next, stir in a heap of unsweetened cocoa powder. Really, it is a small heap, relatively speaking (2/3 cup cocoa in proportion to 1 cup oats). I tried 1/3 cup cocoa in my first batch. It was nowhere close to enough. Half of a cup came close, but it still wasn’t enough. Two thirds of a cup is perfection.

The perfection of cocoa powder extends far beyond flavor. Cocoa powder is rich in antioxidants, fiber and minerals. It is high in potassium (great for post-workout snacks), too, and contains several chemical compounds that have a positive effect on mood and cognitive health. Yes, chocolate bliss is real!

saucepan with cooked rolled oats with cocoa powder added

Step 3: Add the Sweetener 

I played around with the sweetener, eventually settling on 1/4 cup of coconut sugar. This recipe makes 5 servings, so that comes out to just under 2-1/2 teaspoons of sweetener per serving. Feel free to use any sweetener that you prefer (liquid or dry) and adjust the sweetness to your liking!

Step 4: Blend the Oats into a Smooth Pudding

Following two more minutes of cooking, allow the oats to cool.  If you have a high-speed blender that blends hot mixtures, you can skip this step and proceed directly to blending. For the best (silkiest) texture, a blender is ideal. A food processor is the second best option, and, in a pinch, you could also use an immersion blender.

Step 6: Chill Overnight

Once blended, divide the “batter” between 5 small dishes, jars or ramekins and chill overnight. Cooked oats are a natural thickener, so by morning the batter will be fully set and very thick.

In the morning, spoon your way to a very happy morning.

The oats are sublime solo, but are also terrific with more oats (e.g., a sprinkle of granola), or any number of other toppings, such as diced fresh fruit, dried fruits, toasted nuts, or seeds.


If you are looking for a great portable breakfast, you have found it. Add any additional toppings before screwing on the lid and away you go!

brownie batter breakfast oats, topped with granola, in a sealed jar, with a wooden spoon on top

Warning: this will elicit looks of longing and envy from co-workers and casual observers.

healthy brownie batter breakfast oats in a jar, topped with some granola

Here’s to better breakfasts, and happy eating, everyone!

  1. Banana Chia Overnight Oats {vegan, GF}
  2. Zucchini Bread Baked Oatmeal {vegan, oil-free, GF}
  3. Vegan Pumpkin Baked Oatmeal Cups {oil-free, gluten-free}
  4. Peanut Butter Banana Baked Oatmeal {vegan, oil-free, GF}
  5. Vegan Baked Oatmeal Cups {oil-free, GF)
  6. Overnight Oatmeal Cookies {vegan, gluten-free, oil-free}
  7. Vegan Oatmeal Raisin Protein Cakes {oil-free, gluten-free}
  8. 3-Ingredient Coconut Baked Oatmeal Squares {Vegan, Oil-Free, GF}

Vegan Brownie Batter Breakfast Oats {GF, Healthy}

Vegan Brownie Batter Breakfast Oats {GF, Healthy}

Yield: 5 servings
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes

Welcome the morning with an indulgent-tasting, yet seriously good-for-you serving of brownie batter overnight oats! Made with 5 humble ingredients a few minutes of advance prep, these oats are vegan, gluten-free, and loaded with antioxidants.


  • 3 cups (710 mL) water
  • 1 cup (100 g) rolled oats (certified GF, as needed)
  • 1/4 teaspoon fine sea salt
  • 2/3 cup (65 g) unsweetened cocoa powder
  • 1/2 cup (118 mL) nondairy milk
  • 1/4 cup (36 g) coconut sugar (see notes for options)
  • 1 teaspoon (5 mL) vanilla extract


  1. In a medium saucepan, combine the water, oats and salt. Bring to a boil over medium-high heat. Reduce the heat to low and simmer for 5 minutes, stirring occasionally, until oats are very soft and appear creamy.
  2. Add the cocoa powder, milk and coconut sugar to the pan. Cook and stir for 2 minutes longer. Remove from heat and let cool at least 5 minutes or as long as 10..Stir in the vanilla.
  3. Transfer oat mixture to a blender and process until completely smooth. Transfer to 5 small serving dishes (or ramekins, or jars) or a bowl. Refrigerate for at least 2 hours until cold and firm.


Sweetener: An equal amount of the granulated or liquid sweetener of your choice can be used in place of the coconut sugar. It can also be adjusted (more or less) to your tastes.

Storage: Store, covered, in the refrigerator, for up to 5 days.

Nutrition Information
Yield 5 Serving Size 2/3 cup
Amount Per Serving Calories 138Total Fat 4.6gSaturated Fat 2.1gCholesterol 0mgSodium 133.4mgCarbohydrates 27.5gFiber 6gSugar 10.6gProtein 4.2g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Friday 11th of February 2022

ATTN CHOCOHOLICS: Run, do not walk, to your kitchen & make this immediately!! I was somewhat dubious about the texture when skimming the recipe, but you’ll LOVE it. I topped it w/a little shredded coconut, goji berries, pumpkin seeds & cacao nibs - what a way to start your day! Another winner, Camilla - thank you. ?


Monday 14th of February 2022

Oh wow, thanks a million, Susan! :) You are so welcome for the recipe, glad you are loving it :)


Thursday 23rd of December 2021

This is amazing! I absolutely love chocolate pudding but since going plant based haven’t tried to make a healthy version. This is it! I sweetened it with homemade date paste. Perfect! I also made your split pea meatballs. Omg so good. I printed 60 recipes of yours to try. Thanks for all of your awesome Recipes!


Thursday 23rd of December 2021

Thank YOU Susan, you made my day ?

Kaci Cheeseman

Tuesday 16th of October 2018

Oh my goodness! This looks divine! I love the idea of blending and that they are meal prep-friendly too! Pinned to try for meal prep soon <3


Wednesday 17th of October 2018

Thanks, Kaci! Hope you enjoy it! :)

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe