Chocolate Peanut Butter Overnight Oats
These chocolate peanut butter overnight oats taste like a Reese's cup you get to eat for breakfast! Stir them together in 2 minutes, chill them, and breakfast is ready when you are.
Servings: 1 large serving
Calories: 425kcal
Ingredients
- ⅔ cup unsweetened milk of choice
- ½ cup heaping rolled oats
- ⅓ cup plain Greek yogurt
- 1 tablespoon chia seeds or ground flaxmeal
- ½ teaspoon vanilla extract
- 2 tablespoons natural peanut butter
- 2 tablespoons unsweetened cocoa powder
- Pinch salt
- 0-2 tablespoons honey or maple syrup
Instructions
- Whisk together all ingredients in a medium-sized mixing bowl. Spoon into a jar with a tight-fitting lid.
- Close and refrigerate for at least 4 hours, but preferably overnight, before eating.
Video
Notes
- Chill at least 4 hours, though overnight is best. They keep in the fridge for up to a week.
- Steel-cut oats work if you don't mind a chewier texture. Add another ¼ cup of liquid if worked with steel-cut oats.
- To eat them warm, microwave for 30 to 60 seconds, stirring often, or heat in a small saucepan.
- For vegan or dairy-free oats, use plant-based milk and yogurt, and sweeten with maple syrup.
- For gluten-free, use certified gluten-free oats.
- To skip the added sugar, leave out the sweetener, use unsweetened peanut butter, and stir in ½ a mashed ripe banana. Stevia or monk fruit drops also work in place of honey or maple syrup.
- This makes 1 large serving or 2 small. Multiply the recipe to fill several jars for the week.
- Nutrition is for the whole batch (1 large serving) and calculated using 2% dairy milk and 1 tablespoon of honey.
Nutrition
Serving: 1whole batch | Calories: 425kcal | Carbohydrates: 66g | Protein: 21g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 105mg | Potassium: 677mg | Fiber: 12g | Sugar: 28g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 374mg | Iron: 4mg
