Chocolate Peanut Butter Overnight Oats
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!
Servings 1
Calories 463kcal
Ingredients
- 2 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.
Video
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
Calories: 463kcal | Carbohydrates: 51g | Protein: 15g | Fat: 25g | Saturated Fat: 4g | Fiber: 12g