These chocolate peanut butter overnight oats land somewhere between breakfast and dessert. They are the perfect way to start your day, plus you can make them ahead of time for a quick grab and go morning routine.
Why You'll Love This Recipe
- It only takes 5 minutes to make.
- It is great for a quick breakfast on the go.
- It's peanut butter and chocolate, yum!
- It's gluten free and vegan.
- Gluten Free Oats - If you're following a gluten free diet, ensure you have gluten-free certified oats. Oats are a food which should be naturally gluten free but are highly susceptible to cross contamination during harvesting and processing. I use Bob's Red Mill brand of rolled oats.
- Non-Dairy Milk - I prefer to use oat milk or coconut milk in all of my recipes. You can use the non-dairy milk of your choice. If you're not dairy free, regular milk will work in the same measure.
- Peanut Butter - I always use natural peanut butter that has no sugar added. You can easily substitute another type of nut butter if you don't eat peanuts.
- Maple Syrup
- Non-Dairy Yogurt - Use your favorite brand of dairy free yogurt. If you're not dairy free, use regular yogurt in the same measure.
- Mini Chocolate Chips
- Cocoa Powder
- Chia Seeds
See recipe card for quantities.
While regular oatmeal uses a 1 cup water to 1 cup oats ratio, for overnight oats it will work better with 1 cup of oats, 1 cup of milk and ½ cup of yogurt. If you don't want to use yogurt, you can replace this with an additional ½ cup of milk.
Combine all of the ingredients together in a large bowl.
Stir until well mixed.
Portion oats into two glasses or jars and place in the refrigerator overnight.
Top chilled oats with additional yogurt, peanut butter and chocolate chips.
Tip: If you prefer your oats warm, after chilling overnight heat the oats in the microwave for 30-60 seconds then top with additional toppings if desired.
- Peanut Free - Use another type of nut butter in place of peanut butter in the same measure.
- Nut Free - Replace nut butter with sunflower seed butter.
- Add roasted peanuts on top for a little extra crunch.
- Add cocoa nibs for crunch and a stronger chocolate flavor, plus all the added superfood goodness.
- Add bananas slices. Bananas goes great with chocolate and peanut butter. Just make sure to add the bananas right before eating.
All you will need is a large bowl, measuring cups, a spatula and three 8 oz jars. No specialty equipment is needed.
Store in the refrigerator, as indicated in the recipe. For additional storage time, keep covered and refrigerated up to 4 days.
Once refrigerated, they can stay chilled for 3-4 days. This makes them an ideal meal planning breakfast recipe.
Oats an an ingredient that is susceptible to contamination during farming and processing. Therefore, you should only buy certified gluten free oats if you're following a gluten free diet. Some people who react to gluten do also have a reaction to oats. Always do what is best for your body.
The minimum time is about 3 hours, but I prefer my oats to be softer than that. The longer they soak, the less oat texture will remain. Gluten free oats tend to be a little stiffer than regular oats, so I think the extra soak time helps with the texture.
With both oats and peanut butter, this oatmeal is a good source of protein which makes it a great way to start your day. Plus it contains lots of fiber, vitamins and minerals to keep you healthy.
If you make this recipe, please make sure to leave a comment and rating below to let me know how you like it. Thanks so much for your support!
Chocolate Peanut Butter Overnight Oats
- 1 Cup Gluten Free Oats
- 1 Cup Non Dairy Milk
- ½ Cup Dairy Free Yogurt
- 2 Tablespoons Peanut Butter
- 2 Tablespoons Cocoa Powder
- 2 Tablespoons Chia Seeds
- 1 Tablespoon Maple Syrup
- 1 teaspoon Vanilla
- pinch Salt
- 2 Tablespoons Allergen Free Mini Chocolate Chips for topping
- Combine all of the ingredients, except the mini chocolate chips in a large bowl.1 Cup Gluten Free Oats, 1 Cup Non Dairy Milk, ½ Cup Dairy Free Yogurt, 2 Tablespoons Peanut Butter, 2 Tablespoons Cocoa Powder, 2 Tablespoons Chia Seeds, 1 Tablespoon Maple Syrup, 1 teaspoon Vanilla, pinch Salt
- Stir until well mixed.
- Portion into jars, cover and refrigerate overnight.
- Top with additional yogurt, peanut butter, chocolate chips, etc before serving.2 Tablespoons Allergen Free Mini Chocolate Chips
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
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