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!
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Chocolate Peanut Butter Overnight Oats
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. I have a few already on my site - pumpkin spice oatmeal, cappuccino overnight oats, and chocolate protein overnight oats to name a few.
These overnight oats combine two classic flavors, chocolate and peanut butter. It's like a Reece's cup in overnight oat form!
Why You'll Love Peanut Butter Chocolate Overnight Oats
- Easy to make with only a few ingredients
- Nutritious and highly customizable
- You get multiple flavors in every bite!
- Great for meal prep or on-the-go snacks
- Made gluten free and dairy free
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 tablespoon chia seeds, 1 tablespoon 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
In an airtight jar, overnight oats will keep for up to a week in the fridge.
Ideally overnight oats should soak, well, overnight (ha!). However, you can usually get away with it after a few hours. They key is to allow the oats and chia seeds enough time to soak up the liquid. This usually takes 3 hours.
Rolled oats are best! I prefer thick cut rolled oats personally. Steel cut oats will not work unless they are cooked beforehand. This kind of takes the u0022simple and easyu0022 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.
For more overnight oat recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Chocolate PB Overnight Oats
Ingredients
- 1 ½ cups rolled oats - divided (gluten free)
- 2 tablespoon chia seeds - divided
- 2 tablespoon maple syrup - divided
- 1 cup Elmhurst 1925 Almond Milk - divided
- 1 teaspoon vanilla
- 4 tablespoon peanut butter - divided
- 1 tablespoon cacao powder
- Yogurt to top - use dairy-free to make vegan
- Optional toppings - cacao, chocolate shavings, chopped nuts
Instructions
- In two separate bowls, combine the oats, chia seeds, maple syrup, and Elmhurst 1925 Almond milk. Each bowl should have ¾ cup oats, 1 tablespoon chia seeds, 1 tablespoon maple syrup, and ½ cup almond milk.Stir to combine.
- 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.
- 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.
This is an amazing dish and I'm surprised more people haven't tried it. For my eating routine it's better as an early afternoon & after lunch high fiber dessert because I eat low carb before noon. Put the tablespoon of peanut butter between the oat layers not the bottom. You won't see it so well but it enhances the flavor of this "parfait" better in the middle. Elmhurst milk is expensive but I've successfully made this with any plant milk on hand. Delicious! Thank you for this nice recipe.
I'm so glad you enjoyed the recipe!
I’ve been trying to prep different breakfasts for each week, but I’ve finally found one that I think I can eat for several weeks in a row!! A great breakfast. When I double th recipe, I like to add some extra milk!
So glad you love the recipe! It's a favorite of mine too.