Chocolate Peanut Butter Overnight Oats (Printable version)
Creamy overnight oats blended with chocolate and peanut butter for a satisfying 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 tbsp unsweetened cocoa powder
05 - 2 tbsp chia seeds
→ Sweetener
06 - 1-2 tbsp maple syrup or honey, to taste
→ Flavor & Nut Butter
07 - 3 tbsp creamy peanut butter
08 - 1/2 tsp vanilla extract
→ Toppings
09 - 2 tbsp mini chocolate chips
10 - 2 tbsp chopped roasted peanuts
11 - Sliced banana or strawberries
# How to Make It:
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 tips:
01 -
- It's like having dessert for breakfast without any of the morning-after guilt
- The texture becomes impossibly creamy, almost like chocolate pudding but better
- Mornings feel luxurious when breakfast is waiting for you, ready to eat
02 -
- The peanut butter will settle at the bottom if you don't stir it thoroughly at the beginning, leaving you with a weird chocolate top and peanut butter sludge bottom
- These keep for three days in the fridge, so doubling the batch on Sunday means breakfast is handled until Wednesday
03 -
- Warm the jar slightly in the microwave for 30 seconds if cold breakfast isn't your thing in winter
- A pinch of sea salt cuts the sweetness and makes the chocolate flavor pop