Go Back

Reeses Overnight Oats

Reeses overnight oats combine creamy peanut butter, cocoa, and rolled oats for a chocolatey, make-ahead breakfast. Chill the mixture in jars for at least 6 hours, then finish each serving with a chopped peanut butter cup.
Print Recipe Pin Recipe
Prep Time 10 minutes
chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the oats
  • 1 cup milk
  • 0.5 cup plain Greek yogurt
  • 2 tbsp creamy peanut butter
  • 1 tbsp maple syrup
  • 1 tbsp unsweetened cocoa powder
  • 0.125 tsp kosher salt
  • 1 cup old-fashioned rolled oats
For the topping
  • 2 Reese's Peanut Butter Cups chopped

Equipment

  • 2 12-ounce jars

Method
 

Make the oats
  1. In a medium bowl, whisk the milk, plain Greek yogurt, creamy peanut butter, maple syrup, unsweetened cocoa powder, and kosher salt until smooth.
  2. Stir in the old-fashioned rolled oats.
  3. Divide the mixture between two 12-ounce jars.
  4. Cover the jars.
  5. Refrigerate for at least 6 hours or overnight.
Top and serve
  1. Top each serving with one chopped peanut butter cup just before serving.

Notes

For the creamiest texture, stir the oats well before dividing the mixture into jars. Store covered in the refrigerator for up to 4 days; freezing is not recommended. For a dairy-free version, use plant-based milk and yogurt and dairy-free peanut butter cups.