These chocolate peanut butter overnight oats are packed with protein and fiber for a filling and flavorful make-ahead breakfast. Gluten-free, vegan, oil-free and just 5 minutes of prep time!
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Jump to:
- Why you’ll love these overnight oats with chocolate and peanut butter
- What are overnight oats?
- Ingredients you’ll need
- How to make chocolate peanut butter overnight oats
- Recipe notes and tips
- Topping ideas for chocolate overnight oats
- Frequently asked questions
- More easy vegan breakfast recipes
- Recipe
Why you’ll love these overnight oats with chocolate and peanut butter
- These oats are super easy to prep in just 5 minutes!
- This fiber-filled and protein-packed breakfast will keep you feeling full.
- Overnight oats are great for busy mornings or breakfast on-the-go...make them the night before and breakfast is ready when you wake up!
- This recipe is perfect for meal prep - the oats will last about 3-5 days in the fridge so simply multiply the recipe to suit your needs.
- The powerhouse flavor combination that is chocolate and peanut butter...um, need I say more?
What are overnight oats?
Overnight oats are oats that are soaked in milk for several hours to overnight to make oatmeal without needing to cook them.
Unlike traditional oatmeal, this no-cook version is typically eaten cold.
However, if you prefer, you can warm the oats up in the microwave.
Ingredients you’ll need
- Gluten-Free, Whole-Grain Oats - You want to use old-fashioned oats (aka rolled oats) rather than the instant variety.
- Plant-Based Milk - I use almond milk but you can use any unsweetened plant-based milk of choice. However, I would stay away from canned coconut milk as it will make the oats too thick.
- Peanut Butter - I use natural, creamy peanut butter that is also unsweetened. You can try using the chunky variety if you prefer. You can also swap out the peanut butter for almond butter or cashew butter.
- Pure Maple Syrup - You can use a little more than called for if you like more sweetness.
- Chia Seeds - You can use either the black or white variety. What’s great about chia seeds is that they are loaded with nutrients including fiber, protein and omega-3 fatty acids. Find out more about the nutritional content of chia seeds in this Healthline article.
- Cacao Powder - You can use unsweetened cocoa powder instead, if preferred.
How to make chocolate peanut butter overnight oats
Step 1
Add the peanut butter, almond milk, maple syrup, chia seeds and cacao powder to a mason jar or glass bowl with a lid.
Step 2
Top with the oats.
Step 3
Stir well to combine the ingredients.
Step 4
Cover and refrigerate for at least 6 hours to overnight.
Enjoy as is or with your favorite toppings!
Recipe notes and tips
- I recommend using a 12 oz. (or larger) mason jar so you have room to stir. You can also use a glass bowl or Pyrex and then transfer to a mason jar.
- If you are making multiple servings, you can either make them individually in mason jars or all at once in a large mixing bowl and then transfer to the single serving containers.
- You can add more milk after soaking if the oats get too thick for your liking.
- Not sweet enough? I don’t like my overnight oats too sweet, but if you have more of a sweet tooth, add the amount of maple syrup to suit your taste.
- Feel free to use more peanut butter in the oats, but note that this will increase not only the overall calorie content, but also the amount of fat.
Topping ideas for chocolate overnight oats
- More Peanut Butter
- Chopped Peanuts
- Cacao Nibs
- Mini Vegan Chocolate Chips
- Sliced Bananas
- Shredded Coconut
Frequently asked questions
Quick oats won't hold up to being soaked in liquid for such a long period of time. They're smaller and don't have as much texture as rolled oats.
Overnight oats will keep for 3-5 days stored in a mason jar or other glass airtight container in the refrigerator, so feel free to make a few batches for easy breakfast meal-prepping.
More easy vegan breakfast recipes
Recipe
Chocolate Peanut Butter Overnight Oats
Ingredients
- 1 ½ tablespoon unsweetened, natural peanut butter with no added oil (plus more for topping, if desired)
- 10 tbsp unsweetened, plain almond milk
- 2 teaspoon pure maple syrup plus more if you like it sweeter
- 2 teaspoon chia seeds
- 1 tablespoon cacao powder (can sub cocoa powder)
- ½ cup whole-grain, gluten-free oats (use old fashioned/rolled oats)
- sprinkle of cacao nibs or vegan mini chocolate chips, for topping, if desired
Instructions
- Add all of the ingredients (with the exception of the toppings) to a mason jar or glass bowl with a lid.
- Stir well, cover and refrigerate for at least 6 hours to overnight.
- Enjoy as is or with toppings of your choice.
(Please refer to the post above for instructional photographs for this recipe)
Notes
- The oats will keep for 3-5 days stored in a mason jar or other glass airtight container in the refrigerator.
- I recommend using a 12 oz. mason jar so you have room to stir. You can also use a glass bowl or Pyrex and then transfer to a mason jar.
- If you want to make more than one serving, multiply the recipe to suit your needs. If you are making multiple servings, you can either make them individually in mason jars or all at once in a large mixing bowl and then transfer to the single serving containers.
- You can substitute the almond milk with another plant-based milk; however, I do not recommend canned coconut milk as it is too thick.
- You can add more milk after soaking if the oats get too thick for your liking.
- You can add more maple syrup to suit your taste.
- Feel free to use more peanut butter in the oats, but note that this will increase not only the calorie content, but also the amount of fat.
Nutrition
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Carol Feiss
These were delicious, will be making them again.
Sherri Hall
Thanks Carol! 🙂
Craig
This had way too much cocoa powder for me. I had to make some plain oatmeal in the morning to mix it in. Otherwise it was good.