Go Back

Chocolate Peanut Butter Overnight Oats

Chocolate peanut butter overnight oats combine rolled oats, chia seeds, cocoa, and creamy peanut butter in a no-cook breakfast. After chilling, the oats soften into a thick, creamy mixture that’s ready to stir and serve.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 2 12-ounce jars or containers

Method
 

  1. In a medium bowl, whisk the milk, peanut butter, cocoa powder, maple syrup, vanilla, and salt until smooth.
  2. Stir in the oats and chia seeds.
  3. Divide the mixture between two 12-ounce jars or containers and cover.
  4. Refrigerate for at least 6 hours or overnight, until the oats and chia seeds have softened.
  5. Stir before serving.

Notes

For the smoothest mixture, whisk the peanut butter thoroughly into the milk before adding the oats. Store covered in the refrigerator for up to 4 days; freezing is not recommended because it can affect the texture. Use unsweetened non-dairy milk for a dairy-free option.