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No Bake Cookie Overnight Oats

No bake cookie overnight oats combine cocoa, creamy peanut butter, and maple syrup for a chocolatey, cookie-inspired breakfast. Stir the mixture together in a 1-quart container and refrigerate until the oats are soft and creamy.
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Prep Time 5 minutes
chilling 6 hours
Total Time 6 hours 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 cup milk
  • 2 tbsp cocoa powder unsweetened
  • 2 tbsp peanut butter creamy
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 0.125 tsp salt
  • 1 cup oats old-fashioned rolled
  • 1 tbsp chia seeds

Equipment

  • 1 1-quart container

Method
 

  1. In a 1-quart container, whisk together the milk, cocoa powder, peanut butter, maple syrup, vanilla extract, and salt until smooth.
  2. Stir in the oats and chia seeds, cover, and refrigerate for at least 6 hours or overnight.
  3. Stir well before serving.

Notes

For the smoothest mixture, whisk until the peanut butter is fully incorporated before adding the oats. Refrigerate covered for up to 4 days; freezing is not recommended because it can change the texture. Use a dairy-free milk for a dairy-free version.