Chocolate Peanut Butter Overnight Oats
I think of these Chocolate Peanut Butter Overnight Oats as a “dessert-for-breakfast” kind of experience, and I mean that in the best way possible. They taste indulgent like dessert, yet they’re built on wholesome ingredients worthy of a nourishing morning meal. Best of both worlds, if you ask me!
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Here’s all it takes: stir everything together at night, divide it between two oversized ramekins, and let the fridge do the work. By morning, the oats have softened into something thick, creamy, and unapologetically chocolatey. Then comes the fun part: top each servings with a warm peanut butter drizzle, a sprinkling of mini dark chocolate chips, and roasted peanuts for crunch. No cooking or thinking required before your coffee kicks in. 😉
I love mine cold, straight from the fridge—it eats almost like a chilled chocolate-peanut-butter-cup pudding (think rice pudding consistency but make it chocolate pb). That said, if you’d rather wake up to something warm and cozy (especially once the cold weather rolls in), the base microwaves beautifully into a steaming bowl of oatmeal. Just heat it in the morning before adding your toppings; I’ve detailed all the details in the Notes below.
Now, as a dietitian, I have to tell you how much I love what’s happening beneath all that chocolate-peanut-butter goodness. Greek yogurt delivers a hearty dose of protein, peanut butter brings heart-healthy fat (plus a little more protein), and rolled oats and chia seeds pack in filling fiber. In other words, it’s action-packed with health perks…and satisfying enough to carry you clear through the morning.
Because this is a make-ahead recipe, breakfast is ready before your alarm even rings. If you’re a fellow overnight-oats fan, you’ve got to try my other flavor variations too: 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.
True story: during testing, I tucked both ramekins in the fridge with every intention of saving them for breakfast. Somehow, one ended up crowned with a squirt of whipped cream and vanished after dinner. Whoops! In my defense, these oats make a pretty fabulous evening treat. You’ll see 😉
How to make smooth, chocolatey overnight oats
Whisk the cocoa powder into the milk before adding the rest of the ingredients. This little step helps the cocoa blend in evenly and keeps any dry, powdery pockets from hiding out in your finished oats.
Important note: Be sure to reach for old-fashioned rolled oats, they’re the real MVP here. They soften while keeping a gentle chew, whereas quick oats turn mushy and steel-cut oats never soften quite enough. So for the best results, use old-fashioned rolled oats!
Keep in mind the mixture will keep thickening as it sits. In the morning, give it a good stir, and if you’d like it a touch thinner, splash in some extra milk.
Add the finishing touches!
Warm the peanut butter briefly (you’ll only need about 1 teaspoon per portion) so it turns 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, a little crunch, and a lot of chocolate in every spoonful. Heavenly!
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 just might become your favorite meal of the day! You can save the second portion for later in the week…. or serve it to a lucky recipient 😉
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.
