Chocolate Peanut Butter Overnight Oats Recipe

I’m sharing my Peanut Butter Overnight Oats, a make-ahead vegan and gluten free chocolate twist that makes weekday mornings much easier.

I still laugh at how mornings used to wreck me, then I found Chocolate Overnight Oats. The combo of old fashioned rolled oats and creamy peanut butter somehow becomes a thick, dessert like breakfast that shows up when I need it most.

It tastes rich without being over the top, and somehow feels nearly indulgent while actually being practical for hectic days. I wont pretend it fixes every chaos, but this chocolate peanut butter jar has made my mornings less frantic, and honestly I keep wanting more.

Give it a try if you’re curious about a new quick breakfast.

Ingredients

• Rolled oats: High in fiber and complex carbs, keeps you full, supports heart health.
• Milk of choice: Adds protein or calcium depending on type, creamy texture, mild flavor.
• Unsweetened cocoa powder: Gives chocolate flavor, rich in antioxidants, kinda bitter not overly sweet.
• Peanut butter: Packed with protein and healthy fats, makes it rich and real satisfying.
• Chia seeds: Tiny but mighty, add fiber, omega 3s and thickening power.
• Maple syrup or honey: Natural sweetener, adds warmth and sweetness without processed sugar flavor.
• Banana: Brings natural sweetness, potassium and creaminess when mashed.
• Mini chocolate chips: Extra chocolate bursts, adds sweetness and texture, optional indulgence.
• Chopped peanuts: Crunchy topping, extra protein and salt, great contrast in texture.

Ingredient Quantities

• 1 cup old fashioned rolled oats (gluten free if needed)
• 1 cup milk of choice (almond soy or cow)
• 2 tablespoons unsweetened cocoa powder
• 1/4 cup creamy peanut butter
• 2 tablespoons chia seeds
• 2 tablespoons pure maple syrup or honey for non vegan
• 1 teaspoon pure vanilla extract
• Pinch of fine sea salt
• 2 tablespoons mini chocolate chips or chopped dark chocolate optional
• 1 ripe banana sliced optional
• 2 tablespoons chopped peanuts optional for crunch

How to Make this

1. In a small bowl or a wide glass jar whisk together 2 tablespoons unsweetened cocoa powder, 1/4 cup creamy peanut butter, 2 tablespoons pure maple syrup or honey, 1 teaspoon vanilla and a pinch of fine sea salt with 2 to 3 tablespoons warm milk until smooth — sorry, ignore that last symbol. Use warm milk so the peanut butter melts and the cocoa stops clumping; if it’s stubborn microwave for 10 seconds.

2. Stir 2 tablespoons chia seeds into that chocolate peanut butter mixture until evenly distributed.

3. Add 1 cup old fashioned rolled oats (gluten free if needed) and the remaining milk of choice (about 3/4 to 1 cup depending how loose you like it) to the jar or bowl and mix well so every oat is coated; scrape the sides.

4. Fold in 1 to 2 tablespoons mini chocolate chips or chopped dark chocolate if you want some melty pockets, or reserve them for topping so they stay soft.

5. Taste quickly and adjust sweetness if needed, add a drizzle more maple syrup or honey, don’t overthink it.

6. Seal the jar or cover the bowl and refrigerate at least 4 hours but preferably overnight, the chia will thicken and the oats will soften.

7. In the morning give it a good stir, add a splash more milk if it’s too thick, you’ll know if it needs loosening.

8. Top with 1 ripe banana sliced and 2 tablespoons chopped peanuts for crunch, plus extra mini chips if you saved some; you can also mash half the banana into the oats before chilling for extra creaminess.

9. Make-ahead tip: double or triple the recipe in multiple jars for grab and go breakfasts, they keep well in the fridge for up to 4 days.

10. If you want it vegan use maple syrup not honey, and use almond or soy milk; if you like the peanut butter more pronounced stir a little more in warm milk before serving, its delicious.

Equipment Needed

1. Wide glass jar with lid or a small mixing bowl, for mixing and storing the oats
2. Measuring cups and measuring spoons, for the oats, milk, cocoa and peanut butter
3. Small whisk or fork to smooth the peanut butter and break up cocoa clumps
4. Rubber spatula or spoon for stirring and scraping the sides, you’ll use it a lot
5. Tablespoon and teaspoon for scooping chia seeds, chips and honey/maple
6. Microwave safe cup or small saucepan to warm the milk if needed
7. Knife and cutting board to slice the banana and chop the peanuts
8. Airtight lids or plastic wrap to cover jars or bowl while chilling in the fridge
9. Refrigerator for chilling at least 4 hours or overnight

FAQ

Chocolate Peanut Butter Overnight Oats Recipe Substitutions and Variations

• Old fashioned rolled oats: swap with quick (instant) oats for an even softer overnight texture, or use quinoa flakes or cooked quinoa for extra protein (steel cut oats will need pre-cooking)
• Milk of choice: try full‑fat canned coconut milk for a really creamy, pudding like result, or stir in Greek yogurt thinned with a splash of water for tang and extra protein, or use oat or hemp milk if you want a neutral flavor
• Creamy peanut butter: switch to almond or cashew butter for a milder nut taste, use sunflower seed butter for a nut free option, or try tahini for a savory sesame twist
• Pure maple syrup or honey: replace with agave nectar or date syrup to keep it vegan, mash in a Medjool date for natural sweetness and thickness, or dissolve a little brown sugar if thats what youve got

Pro Tips

– Sift the cocoa before mixing so you avoid chalky lumps, then whisk it with a couple spoons of warm milk and a scoop of peanut butter. If it still looks grainy, blitz briefly with an immersion blender or microwave 8 to 10 seconds and whisk again — much smoother, faster.

– Control the texture by tweaking milk and chill time: use a tad less milk and only 4 hours if you want chewier oats, or mash half a banana into the mix or give it a quick blend for ultra creamy. When loosening, add milk tablespoon by tablespoon so you don’t accidentally make it soup.

– Keep crunch and melty chocolate separate: fold only some chips into the oats and save the rest for the top so they stay soft and melty. Toast the chopped peanuts in a dry skillet for 1 to 2 minutes to boost flavor and keep them crunchy — store toppings separately until you eat.

– For batch prep: jar them for grab-and-go, label with date and flavor notes, they last about 3 to 4 days in the fridge. If you need longer storage freeze single portions and thaw in the fridge overnight, then give a good stir and add a splash of milk before eating.