Layered Chocolate Peanut Butter Overnight Oats

This chocolate and peanut butter overnight oats recipe takes breakfast on the go to the next level. They're easy to make, come together in a single jar in under 10 minutes, and are gluten-free with vegan options. Topped with yogurt and extra peanut butter, they also have a healthy dose of protein!

This Layered Chocolate Peanut Butter Overnight Oats recipe is sponsored by Elmhurst. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!

Overnight oats are so easy to make it almost seems too good to be true. Prepare them the night before and in the morning you're presented with a delicious breakfast in a jar that you take take on the road with you.

These overnight oats combine two classic flavors, chocolate and peanut butter. It's like a Reece's cup in overnight oat form!

Ingredient Notes

• Rolled oats - these are different than steal cut and quick oats. Make sure you use rolled oats (gluten-free if needed) for this recipe which are usually found at most grocery stores.
• Maple syrup - used to sweeten the oats. You can substitute this with honey if not vegan or agave or date nectar.
• Peanut butter - any nut butter will work in this recipe. A few of my other favorites are almond and cashew butter.
• Almond milk - likewise, any nut milk will work in this recipe too. Unsweetened milks work best but if you do use one that is flavored and/or sweetened, skip the maple syrup and vanilla. Elmhurst nut milks are a favorite of mine as their ingredient list is always short and simple!

Step by step directions

These peanut butter and chocolate overnight oats come together in no time!

Step 1 : Prepare the oats

First, mix together the oats, chia seeds, maple syrup, and almond milk in two separate bowls. Each bowl should have ¾ cup oats, 1 Tbsp chia seeds, 1 Tbsp maple syrup, and ½ cup almond milk.

Stir with a spoon until the oats are well coated with the milk.

Step 2 : Add the flavorings

Next, flavor one bowl with the peanut butter and vanilla and the other bowl with the cacao. This will make one bowl peanut butter flavored and the other chocolate flavored.

The consistency will be slightly thick but should have some residual liquid on top.

Cover the bowls with a lid or plastic wrap and place them in the fridge for at least 3 hours to set, preferably overnight.

Step 3 : Layer in a jar

Once the oats are set, give the bowls a big swirl with a spoon. Then get out 2 jars and spoon in a tablespoon of peanut butter into the bottom. This is the peanut butter layer and is like the golden pot in the bottom of the jar.

Follow with a layer of the chocolate oats on top and then a layer of the peanut butter oats.

Finally, spoon a few dollops of yogurt to finish it off. I prefer to use greek yogurt as it has some great protein. However, dairy-free yogurt will work too to make these chocolate peanut butter overnight oats completely vegan.

If desired, garnish the top with extra cacao powder, chocolate shavings, and chopped nuts!

Storing

One of the many great things about these peanut butter chocolate overnight oats is that they store really easily. Once you've added the layers to a jar, add the lid on top and they will keep fresh in the fridge for about a week!

I prefer to use mason jars for overnight oats as the lid is secured tightly, unlike some Tupperware. However, any type of jar or container with a lid will work.

Frequently Asked Questions

For more overnight oat recipes, check out my:

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Recipe

Layered Chocolate Peanut Butter Overnight Oats

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• Author: Ansley Beutler
• Prep Time: The 5
• Cook Time: overnight
• Total Time: 52 minute
• Yield: 2 Servings 1x
• Diet: Vegan

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Description

This chocolate and peanut butter overnight oats recipe takes breakfast on the go to the next level. They're easy to make, come together in a single jar in under 10 minutes, and are gluten-free with vegan options. Topped with yogurt and extra peanut butter, they also have a healthy dose of protein!

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Ingredients

Scale 1x2x3x

• 1 ½ cups gluten-free rolled oats, divided
• 2 Tbsp chia seeds, divided
• 2 Tbsp maple syrup, divided
• 1 cup Elmhurst 1925 Almond Milk, divided
• 1 tsp vanilla
• 4 Tbsp peanut butter, divided
• 1 Tbsp cacao powder
• Yogurt to top (use dairy-free to make vegan)
• Optional toppings - cacao powder, chocolate shavings, chopped nuts

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Instructions

1. In two separate bowls, combine the oats, chia seeds, maple syrup, and Elmhurst 1925 Almond milk. Each bowl should have ¾ cup oats, 1 Tbsp chia seeds, 1 Tbsp maple syrup, and ½ cup almond milk.Stir to combine.
2. In one of the bowls, stir in the vanilla and 2 tablespoons of peanut butter. Set aside. In the other bowl, stir in the cacao powder. Place each bowl in the refrigerator for at least 3 hours, preferably overnight, to chill.
3. Once chilled, spoon a tablespoon of peanut butter into the bottom of two jars. Then add a layer of the chocolate oats followed by a layer of peanut butter oats. Top with dairy-free yogurt and garnish with cacao powder, chocolate shavings, and chopped nuts if desired.

Notes

Storing : One of the many great things about these peanut butter chocolate overnight oats is that they store really easily. Once you've added the layers to a jar, add the lid on top and they will keep fresh in the fridge for about a week!

Type of oats : Rolled oats are best for this recipe. Steel cut oats will not work unless they are cooked beforehand. This kind of takes the "simple and easy" our of the recipe so I don't recommend doing it. Although quick oats will technically work, I found that they don't soak up the liquid as well as rolled oats.

• Category: Breakfast
• Method: Soaking
• Cuisine: American

Keywords: peanut butter overnight oats, vegan overnight oats, overnight oats with yogurt