Chocolate Peanut Butter Overnight Oats
I think of these Chocolate Peanut Butter Overnight Oats as dessert that happens to be breakfast. Stir everything together at night, divide it between two ramekins, and by morning, the oats have softened into something thick, creamy, and unapologetically chocolatey. Then comes the good part: a warm peanut butter drizzle, mini dark chocolate chips, and roasted peanuts for crunch. No cooking, no stovetop, no thinking required before coffee. 😉
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I love it cold, straight from the fridge—it eats almost like a chilled chocolate pudding. But if you’d rather have something cozier, the base microwaves beautifully into a warm bowl of oatmeal. Simply heat it in the morning before adding the toppings; you’ll find all the details in the Notes below.
As a dietitian, I’m also a big fan of what’s happening beneath all that chocolate-peanut-butter goodness. Greek yogurt and peanut butter bring protein, while rolled oats and chia seeds provide filling fiber. It’s light and nourishing, yet satisfying enough to carry you through the morning.
Because this is a no-cook, make-ahead recipe, breakfast is ready before your alarm even rings. Fellow overnight-oat fans should also try my Banana Bread Overnight Oats, Strawberry Peach Overnight Oats, Apple Pie Overnight Oats, Key Lime Overnight Oats, Pumpkin Pie Overnight Oats, and Blueberry Muffin Overnight Oats.
During testing, I placed both ramekins in the fridge with every intention of saving them for breakfast. Somehow, one ended up topped with a squirt of whipped cream and disappearing after dinner. Whoops! In my defense, these oats make a pretty fabulous evening snack, too.
How to make smooth, chocolatey overnight oats
Whisk the cocoa powder into the milk before adding the remaining ingredients. This small step helps the chocolate blend evenly and prevents any dry cocoa pockets from hiding in the finished oats.
Old-fashioned rolled oats are the best choice here. They soften while maintaining a gentle chew, whereas quick oats can become mushy and steel-cut oats won’t soften enough.
The mixture will continue to thicken as it sits. In the morning, give it a thorough stir and add a splash of milk until it reaches your ideal consistency.
Add the finishing touches
Warm the peanut butter briefly so it becomes loose and pourable, then drizzle it over each serving. Finish with mini dark chocolate chips, chopped roasted peanuts, and an optional sprinkle of flaky sea salt. You’ll get a little creaminess, crunch, and chocolate in every spoonful.
And if you know me, you know I looove chocolate and peanut butter together. Be sure to check out my Chocolate Peanut Butter Crunch Cups, Chocolate Peanut Butter Dates, Chocolate Peanut Butter Rice Cake Treats, Dark Chocolate Peanut Butter Spread, and Dairy-Free Chocolate Peanut Butter Milkshake.
Mix up two ramekins tonight, and tomorrow’s breakfast might just become your favorite meal of the day!
Try my Chocolate-Peanut Butter Smoothie next!
Chocolate Peanut Butter Overnight Oats
Ingredients
For the oats
- 1 tablespoon unsweetened cocoa powder
- ⅔ cup milk of choice
- ½ cup old-fashioned rolled oats
- ⅔ cup vanilla Greek yogurt, nonfat or low-fat, (one 5.3-ounce container)
- 1 tablespoon creamy peanut butter
- 1 tablespoon chia seeds
- 2 teaspoons maple syrup or honey, or to taste
- ½ teaspoon vanilla extract
- Pinch of kosher salt
For topping (add before serving)
- 2 teaspoons creamy peanut butter, for drizzling (one teaspoon per serving)
- 2 teaspoons mini dark chocolate chips, one teaspoon per serving
- 2 teaspoons chopped roasted salted peanuts, one teaspoon per serving
- Flaky sea salt, optional
Instructions
- Add the cocoa powder to a bowl along with the milk. Whisk until the cocoa is mostly dissolved before you add anything else — this is the step that keeps you from finding dry cocoa pockets in the morning. A few small specks here and there are fine.
- Warm the 1 tablespoon of peanut butter for 10 to 20 seconds in the microwave so it’s loose and pourable, then add it to the cocoa milk along with everything else —the oats, yogurt, chia seeds, maple syrup, vanilla, and salt. Stir until completely combined, scraping down the sides so there are no clumps of peanut butter or yogurt hiding anywhere.
- Divide between two large ramekins, jars, or containers that hold at least 1 cup each. Cover and refrigerate at least 4 hours, or overnight.
- In the morning, give each one a good stir and add a splash of milk if you’d like it looser. Warm the reserved peanut butter for 20 to 30 seconds so it’s liquidy enough to drizzle, then finish each serving with a teaspoon of the drizzle, a teaspoon of the mini chocolate chips, a sprinkling of chopped peanuts for crunch, and a light sprinkle of optional sea salt.
