Description
A delicious and easy recipe for overnight oats with chocolate and peanut butter.
Ingredients
Scale
- 1/2 cup old-fashioned rolled oats
- 2/3 cup milk of choice
- 1 1/2 tablespoons peanut butter
- 1 tablespoon unsweetened cocoa powder
- 2 teaspoons honey or maple syrup
- Pinch of salt
- 1/4 teaspoon vanilla extract
- Optional: A small handful of chocolate chips
Instructions
- Find a mason jar, old jam jar, or honestly any bowl with a lid. If you have a fancy overnight oats container, power to you. Add 1/2 cup oats.
- Pour in 2/3 cup milk. If you’re not entirely awake, it’s fine if it’s a little less or more. Give it a swirl.
- Now, drizzle in the 1 1/2 tablespoons peanut butter. I have more than once microwaved it for 10 seconds so it’s easier to mix. Optional, but my wrists say thanks.
- Sift in 1 tablespoon cocoa powder. Or just dump it straight in if you can’t find your sifter. Stir gently. This is where I occasionally sneak a taste, quality control and all.
- Add 2 teaspoons honey or maple syrup, a pinch of salt, and the vanilla. Mix it all—mash up any stubborn peanut butter clumps as best you can. Don’t worry, it’ll all come together overnight. If it looks slightly weird, that’s normal.
- Stir in a small handful of chocolate chips if you’re feeling it. Or don’t—totally up to you. Sometimes I live on the edge.
- Put the lid on (pretty important unless you like crunchy fridge oats from whatever’s floating around in there). Stick in the fridge for at least 6 hours. Overnight is ideal, though I tend to peek after three just because I’m impatient.
- In the morning, grab a spoon, give everything one more stir (sometimes it’s a bit gloopy at first). Top with extra peanut butter, banana slices, or totally nothing at all if you’re running out the door.
Notes
- I’ve absolutely used quick oats in a pinch, though Grandma would probably roll her eyes.
- Honestly, anything goes for milk—almond, oat, regular cow’s milk; I’ve even tried chocolate milk once, oops.
- Creamy or crunchy peanut butter works well; natural is good, but don’t panic if it’s the processed kind you have on hand.
- Sometimes I fudge it and do a heaping spoonful of cocoa powder.
- Use whatever sticky sweetener you stumble upon first.
- Prep Time: 10 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg