Chocolate Peanut Butter Overnight Oats
Make your mornings a breeze with a delicious batch of Chocolate Peanut Butter Overnight Oats. It takes just 5 minutes to prep without any cooking — just combine and chill. It's the perfect grab-and-go meal to keep you going until lunch.
Servings 1
Calories 298kcal
Equipment
- 16-ounce Jar (or small bowl)
Ingredients
- 1 small banana , ripened
- ½ cup rolled oats (or gluten-free)
- 1 cup soy milk , or any non-dairy milk
- 1 ½ tablespoons chia seeds
- 1 ½ tablespoons cocoa powder
- 1 tablespoon peanut butter (*see note)
- 1-3 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ⅛ teaspoon sea salt
Instructions
- Mash banana on the bottom of a 16-ounce jar or small bowl. Then add the milk, oats, cocoa powder, peanut butter, chia seeds, maple syrup, vanilla, and salt. Stir really well to combine or cover jar with lid and shake well.
- Place covered in the fridge for at least 6 hours or overnight.
Notes
- Peanut butter: If your peanut butter is on the dry/hard side, I would mash it with the banana. This will help it incorporate better and avoid a big clump in your oats. You can also do this with the cocoa powder if it's clumpy.
- For multiple servings, increase the ingredients as needed and mix everything in a mixing bowl (I use a bowl with a pour spout). Then pour into individual jars, cover, and place in the fridge (mix well before pouring so ingredients are dispersed evenly). You can also let the mixture set in the bowl and transfer it the next day.
- Topping ideas: Sliced banana coins, cacao nibs, coconut shreds, non-dairy chocolate chips, or drizzled peanut butter.
- Storing: Will stay fresh for 2-3 days in the fridge, stored in an airtight container.
- See the post above for extra tips, FAQs, and step-by-step photos.
Nutrition
Calories: 298kcal | Carbohydrates: 47g | Protein: 21g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Sodium: 220mg | Sugar: 19g
