Chocolate peanut butter overnight oats provide a rich, creamy twist on classic overnight oats, blending indulgent chocolate with nutty peanut butter for an exciting, convenient breakfast treat.
Peanut Butter Overnight Oats
I really like breakfasts that taste like desserts, so you might not be surprised that I’ve made overnight oats into a special treat. I took a treat I love, Reese’s cups, and made them into this delicious breakfast!
The good news is that these oats are healthy. They don’t have real peanut butter cups in them, but they taste a lot like them because I use lots of chocolate and peanut butter!
I’m not sure if I like these Peanut Butter Oats or the Brownie Batter Overnight Oats more, but I do know one thing: overnight oats are awesome. They are easy, quick, and a healthy choice for breakfast. Plus, I love that you can make them taste different each time, especially when they taste like a yummy treat!
Ingredient In Peanut Butter Overnight Oats
- Creamy Peanut Butter: Provides a rich, nutty flavor.
- Vanilla Extract & Salt: Enhance overall taste; vanilla adds sweetness, salt balances flavors.
- Honey Vanilla Greek Yogurt: Adds creaminess, sweetness, and protein, helping to thicken the oats.
- Unsweetened Almond Milk (or other milk): Softens the oats, contributing to a creamy texture.
- Old-Fashioned Oats: The main ingredient, absorbing liquid and flavors to become soft.
- Dutch-Process Cocoa Powder: Offers a deep chocolate flavor.
- Maple Syrup: Adjusts sweetness to taste. Read about the health benefits of maple syrup here.
- Optional Dark Chocolate Chips: Adds extra chocolate flavor and texture.
How To Make Peanut Butter Overnight Oat
- Combine creamy peanut butter, vanilla extract, a pinch of salt, honey vanilla Greek yogurt, unsweetened almond milk, old-fashioned oats, Dutch-process cocoa powder, and maple syrup in a bowl or jar.
- Mix everything well until the peanut butter is fully blended.
- Cover and refrigerate overnight or for a minimum of 30 minutes to allow the oats to thicken.
- Optionally, top with dark chocolate chips before serving. Enjoy within three days.
Quick Tip
Because it’s thick and sticky, make sure to really stir in the peanut butter. These oats won’t taste as good if the peanut butter isn’t thoroughly mixed in. I like to use the back of my spoon to mash it throughly into the other ingredients.
More Healthy Breakfast Ideas
Peanut Butter Overnight Oats
Equipment
- Jar or small bowl or container
Ingredients
- 2-1/2 tablespoons creamy peanut butter
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup honey vanilla Greek yogurt or plain vanilla yogurt, see note 1
- 2/3 cup unsweetened almond milk or another milk
- 1/2 cup old-fashioned oats
- 1 tablespoon Dutch-process cocoa powder see note 2
- 1/2 up to 2 tablespoons maple syrup or 1/4 teaspoon liquid stevia, see note 3
- Dark chocolate chips optional
Instructions
- In a small bowl, jar, or plastic container, stir together the peanut butter, vanilla extract, pinch of salt, yogurt, almond milk, old-fashioned oats, cocoa powder, and maple syrup.
- Stir well and make sure the peanut butter is mashed in thoroughly.
- Cover the container and refrigerate overnight or until sufficiently cooled and thickened. (Sometimes I’ll even make them in the morning, get ready, and then eat them—they are great even after 30 minutes in the fridge.)
- When ready to eat, if desired, top with dark chocolate chips. Store overnight oats in the fridge for up to 3 days.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe is amazing. My daughter and I are obsessed. So good topped with a sliced banana.
So happy to hear that!! Thank you so much for the comment Jody 🙂
This is my new favorite breakfast. It tastes like cake batter!!
Yayyyyy!! I’m so glad you enjoyed! Thanks!
This tastes just like Reese’s! I added a tablespoon or two of chia seeds and it was absolutely delicious.
In my mind that’s the best thing a breakfast could taste like 🙂 Thanks for the comment!
I don’t usually comment, but these are absolutely fabulous! So delicious they are my new obsession!!!
I LOVE hearing that! Thanks for the comment Ann 🙂
I just made this for tomorrow morning, used natural PB, plain Greek yogurt, almond milk and a tiny bit of maple syrup. I also added a tbsp of chia seeds to boost fibre and protein.
Love your additions! Thanks for the comment Lynne! 🙂
Looks so yummy! I’m going to make it now for the morning. Thanks for sharing!
Awesome!! I hope you love them 🙂
I have to omit yogurt due to an allergy. Maybe adding a banana will add more texture? Thank you for the recipe, I’ll be trying it tomorrow. There is a way to keep it under 350 calories, without the yogurt (just food for thought). I’m a calorie “watcher”, so I don’t mind a few extra calories!
Thanks for sharing Jaimie!! I hope you love these with the banana 🙂
You claim this recipe to be “healthy” but adding the calories in my head and macros it’s really not. 500 calories, 17g of fat, and 50 g of carbs. Granted this is a rough estimate but pretty close. Yes, it looks pretty dang delicious though!
I absolutely think it’s healthy!! I believe health is so much more than counting calories or fat grams (especially with all the healthy fats in this recipe!), it’s about fueling your body with nutritious and good foods. Peanut butter, oats, yogurt, almond-milk — all good wholesome foods that are healthy and very filling for your body.
I use buckwheat groats instead of oats for my ‘overnight soaked’ recipes, I love the ‘al dente’ texture. I can’t wait to try these and I can NOT agree more that ‘healthy’ is so much more than counting calories and tracking macros. I have never felt better or looked better since I stopped doing those things and eat according to whether I am hungry or full! Thank you!
I love this and couldn’t agree more!! Thanks so much for your comment! 🙂
Okay, maybe to you, but some people do count calories so having inaccurate info is misleading and harmful. I’ve noticed this in several of your recipes calorie counts.
I would never, ever purposely publish inaccurate information; we try our hardest to make it as accurate as possible. There is a disclaimer below every nutrition fact — there can be a great deal of variance due to many things which is why if needed, we recommend consulting a health professional or calculating nutrition facts based on the exact products you use using something like My Fitness Pal. (Disclaimer: “We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed.”)
I would love to know what brand of peanut butter you use then. Any peanut butter that I have found with 2 1/2 tablespoons would be 230 calories since 1 tbs of peanut butter is typically 90 calories. That would account for almost all the calories in the recipe so there wouldn’t be enough room for much else up equal 260. Does low calorie peanut butter exist? I’m genuinely curious since peanut butter has highet calories.
The nutrition facts are for 2 servings so 260 divided by 2 is 130 per portion. You can use PB2 (powdered peanut butter) instead to reduce calories if desired
I am eating this right now. I hate oatmeal but this is one of the best things I have ever made!! It is soooo good. 🙂 Thanks for the idea!
So happy to hear you love these!! Thanks for the comment 🙂
I just discovered your recipe for overnight PB cup oats. I recommend warming the peanut butter and milk together before adding the other ingredients. That way you can get it thinned before adding the yogurt. It mixes together better. Otherwise, very good recipe. I’ve never had overnight oats before but I’ve made it twice since I found your recipe!
So glad to hear you’ve enjoyed these!! 🙂 Thanks for the comment!