I like to make mine with unsweetened vanilla almond milk, pB2 (powdered peanut butter), cinnamon, nutmeg, and a little brown sugar. It's so good! I don't have measurements because I just kind of dump til it looks right.
I keep looking at recipes, and why do they all seem to call for almond or soy milk? Even the ones with greek yogurt (so there is dairy) do. Can I just use regular milk?
It doesn't taste like brownie batter, but it's still chocolatey. I use regular milk in mine because I'm allergic to nuts and it works fine. Also, I usually use chocolate protein powder, so I skip the sugar or whatever sweetener the recipe calls for. It works well with steel cut oats, too, but they take longer to soften up.
I do half a cup of oats, half a cup of yogurt, and 2/3 cup of milk. I actually make a massive batch for the entire week, so multiply that by however many days I need.
I use this as a guide for measuring yogurt, oats and milk. I switch up the ingredients. Usually I add banana and peanut butter or almond butter and some honey. Sometimes I throw in frozen berries and the throw in fridge overnight. Occasionally I add chia seeds.