Chocolate Peanut Butter Overnight Oats (Printable)
Creamy oats infused with cocoa and peanut butter for a quick make-ahead breakfast.
# What You'll Need:
→ Base
01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk (dairy or plant-based)
03 - 1/2 cup Greek yogurt or plant-based yogurt
04 - 2 tablespoons unsweetened cocoa powder
05 - 2 tablespoons chia seeds
→ Sweetener
06 - 1-2 tablespoons maple syrup or honey, to taste
→ Flavor & Nut Butter
07 - 3 tablespoons creamy peanut butter
08 - 1/2 teaspoon vanilla extract
→ Toppings
09 - 2 tablespoons mini chocolate chips
10 - 2 tablespoons chopped roasted peanuts
11 - Sliced banana or strawberries
# Method:
01 - In a medium bowl or jar, combine oats, milk, Greek yogurt, cocoa powder, chia seeds, maple syrup or honey, peanut butter, and vanilla extract.
02 - Stir thoroughly until well mixed and peanut butter is evenly incorporated throughout the mixture.
03 - Cover and refrigerate overnight, or for at least 6-8 hours, to allow oats and chia seeds to soften and thicken properly.
04 - In the morning, stir again. If the mixture is too thick, add a splash of milk to reach your desired consistency.
05 - Top with chocolate chips, chopped peanuts, and fresh fruit if desired. Serve chilled.
# Expert Hints:
01 -
- Tastes like eating dessert for breakfast but somehow keeps you full until lunch
- Takes literally five minutes the night before when you're too tired to think
02 -
- The first time I made these I completely forgot to stir the peanut butter in before refrigerating, and I woke up to a solid peanut butter disk floating on top of chocolate oat soup
- If you're making this for someone who claims they don't like overnight oats, tell them it's chocolate pudding and watch their face when they realize you weren't lying
03 -
- Buy your peanut butter from the bulk section where you can grind it fresh, it makes a difference you can actually taste
- Use wide-mouth mason jars because trying to get a spoon down a narrow jar at 7 AM is frustration nobody needs