Chocolate-Peanut Butter Overnight Oats & Berry Nice Cream

Chocolate Overnight Oats & Berry Nice Cream

Chocolate Overnight Oats topped with Berry Nice Cream ~ it's what dreams are made of. It's nutritious, satisfying and so darn delicious! 
Course Breakfast
Cuisine Gluten-Free, Oil-free, Vegan
Keyword nice cream, overnight oats
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 319kcal
Author Melissa Huggins - Vegan Huggs


Peanut Butter Overnight Oats

  • 1/2 cup rolled oats (GF if preferred)
  • 1 cup plant-based milk
  • 1 banana
  • 1 1/2 tablespoons chia seeds
  • 1 tablespoon cacao powder (sub cocoa powder)
  • 1/8 teaspoon Himalayan salt
  • 1 teaspoon pure maple syrup (optional)

Berry Nice Cream

  • 1/4 cup plant based milk
  • 1/4 cup cashews , soaked in water for 2-4 hours
  • 1/2 cup frozen strawberries
  • 1/2 cup frozen blueberries
  • 1 frozen banana , sliced


Overnight Oats

  • Mash banana on the bottom of a mason jar or bowl. Add all ingredients and mix really really well. Cover and let sit in fridge overnight.

Berry Nice Cream

  • Drain cashews and discard water. Blend all ingredients together until thick and creamy. Add a touch more milk, if needed. I use a Vitamix, but a food processor or high-powered blender can be used. Make sure to scrape down sides here and there. For extra sweetness, add 1 pitted date or 1 tbsp of maple syrup.  Now, place the nice cream on top of your overnight oats. Top with shredded coconut, cacao nibs and blueberries. Enjoy!


*I soak the cashews over night in the fridge. The oats will be ready in the morning, so I just have to make the nice cream, and that's it. You don't have to add the cashews to the berry nice cream. It just makes it creamier. Feel free to omit this step, and make the recipe the same way. It's just as delicious!
*Prep time doesn't include chilling time.


Calories: 319kcal | Carbohydrates: 37g | Protein: 11g | Fat: 13g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 511mg | Fiber: 9g | Sugar: 15g | Vitamin A: 0.8% | Vitamin C: 36.2% | Calcium: 22.9% | Iron: 16.9%