This recipe brings together the classic flavor combo of chocolate and peanut butter in a nourishing, make-ahead breakfast. It’s high in fiber, protein-packed, and naturally sweetened—ideal for those seeking both convenience and nutrition. It’s also completely customizable, so you can tailor it to your taste or dietary needs. Just mix, refrigerate, and wake up to a ready-to-eat breakfast that feels like a treat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Old-fashioned rolled oats
Unsweetened cocoa powder
Chia seeds (optional, for added texture and nutrition)
Milk of choice (almond, oat, dairy, etc.)
Natural peanut butter
Maple syrup or honey
Vanilla extract
Pinch of salt
Chocolate chips or cacao nibs (optional, for topping)
Directions
In a jar or bowl, combine oats, cocoa powder, chia seeds, and a pinch of salt.
Add milk, peanut butter, maple syrup, and vanilla extract.
Stir well until everything is evenly mixed and the peanut butter is fully incorporated.
Cover and refrigerate for at least 4 hours or overnight.
In the morning, give it a good stir. Add a splash of milk if it’s too thick.
Top with chocolate chips, banana slices, or a drizzle of extra peanut butter if desired.
Enjoy cold or slightly warmed.
Servings and timing
This recipe makes 1 to 2 servings. Prep time: 5 minutes Chill time: At least 4 hours (preferably overnight) Total time: 4+ hours
Variations
Vegan version: Use plant-based milk and maple syrup.
Protein boost: Add a scoop of your favorite protein powder.
Nut-free option: Replace peanut butter with sunflower seed butter.
Fruit mix-ins: Add mashed banana or chopped strawberries for natural sweetness.
Crunchy twist: Stir in granola or crushed nuts before serving.
Sweetness swap: Use dates, agave syrup, or stevia instead of maple syrup.
Storage/Reheating
Store the oats in an airtight container in the refrigerator for up to 4–5 days. They’re meant to be eaten cold, but if you prefer them warm, you can microwave them for 30–45 seconds before serving. Stir and add a bit of milk to adjust consistency after heating.
FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. Rolled oats provide a chewier, more satisfying consistency.
Is this recipe gluten-free?
It can be gluten-free if you use certified gluten-free oats.
Can I make this without chia seeds?
Absolutely. Chia seeds help thicken the mixture, but they are optional.
How long do overnight oats last in the fridge?
They last up to 5 days when stored properly in a sealed container.
Can I use flavored peanut butter?
Yes, just be mindful of added sugars or artificial flavors.
Is this recipe high in protein?
It contains moderate protein from the peanut butter and oats, and you can boost it further with protein powder or Greek yogurt.
Can I add yogurt to the mixture?
Yes, Greek yogurt adds creaminess and extra protein.
Do I need to cook the oats?
No, soaking them overnight softens them enough to eat without cooking.
Can I double or triple the recipe?
Yes, you can easily scale the ingredients to make multiple servings at once.
Can I freeze overnight oats?
It’s not recommended, as freezing can affect the texture. It’s best to store them in the fridge and consume within a few days.
Conclusion
Chocolate Peanut Butter Overnight Oats are a quick, nutritious, and indulgent way to start your morning. With the rich flavors of cocoa and peanut butter in every bite, you’ll look forward to breakfast even on the busiest days. Easy to prepare ahead and endlessly customizable, this is a go-to recipe for anyone seeking a wholesome yet crave-worthy morning routine.
Chocolate Peanut Butter Overnight Oats are a rich and creamy make-ahead breakfast that combines the indulgent flavors of cocoa and peanut butter with the wholesome goodness of oats. It’s a nutritious, no-cook option perfect for busy mornings.
Author:Catherine
Prep Time:5 minutes
Cook Time:0 minutes
Total Time:4+ hours
Yield:1 to 2 servings
Category:Breakfast
Method:No-Cook
Cuisine:American
Diet:Vegetarian
Ingredients
1/2 cup old-fashioned rolled oats
1 tablespoon unsweetened cocoa powder
1 tablespoon chia seeds (optional)
1/2 cup milk of choice (almond, oat, dairy, etc.)
2 tablespoons natural peanut butter
1 tablespoon maple syrup or honey
1/2 teaspoon vanilla extract
Pinch of salt
1 tablespoon chocolate chips or cacao nibs (optional, for topping)
Instructions
In a jar or bowl, combine oats, cocoa powder, chia seeds, and a pinch of salt.
Add milk, peanut butter, maple syrup, and vanilla extract.
Stir well until everything is evenly mixed and the peanut butter is fully incorporated.
Cover and refrigerate for at least 4 hours or overnight.
In the morning, give it a good stir. Add a splash of milk if it’s too thick.
Top with chocolate chips, banana slices, or a drizzle of extra peanut butter if desired.
Enjoy cold or slightly warmed.
Notes
Use certified gluten-free oats for a gluten-free version.Chia seeds help thicken the oats but are optional.Add protein powder or Greek yogurt for a protein boost.Store in the fridge for up to 5 days for easy grab-and-go breakfasts.Top with granola, fruit, or nuts for extra texture and flavor.
