I couldn’t resist creating Peanut Butter Overnight Oats that pair rich chocolate with creamy peanut butter in a version that’s quick to make and easily vegan and gluten free.

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I stumbled onto my version of Peanut Butter Overnight Oats and honestly I cant stop making it. It tastes like dessert without being sickly sweet, and the bit of unsweetened cocoa powder plus a spoonful of natural peanut butter keeps it rich but not heavy.

This feels like the Best Overnight Oats Recipe to have on hand when mornings go sideways, because you can grab a jar and go. I make a few jars at once, change the toppings later and somehow it always surprises me, in a good way, every single time.

Ingredients

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Rolled oats give fiber and slow carbs, keep you full for hours.
Peanut butter adds protein healthy fats, a rich nutty flavor, a little salt.
Unsweetened cocoa gives chocolate punch, antioxidants and a bitter edge so you add sweetener.
Chia seeds soak up liquid thicken the mix, add omega three and fiber.
Yogurt makes it creamy, adds protein and tang, use dairy free if needed.
Almond milk lightens calories adds creaminess, choose other milks for it’s more protein.
Maple syrup or honey sweeten naturally add a warm flavor, use sparingly.
Sliced banana adds sweetness and potassium, soft texture, pairs great with chocolate.

Ingredient Quantities

1/2 cup rolled oats (use gluten free oats if needed)

1/2 cup unsweetened almond milk or any milk you like

1/4 cup plain yogurt or dairy free yogurt for creaminess

1 tbsp chia seeds to help thicken

2 tbsp natural peanut butter (creamy or chunky your call)

1 tbsp unsweetened cocoa powder (Dutch process or natural)

1 tbsp maple syrup or honey depending how sweet you like it

1/2 tsp vanilla extract

pinch of salt

optional toppings: sliced banana chocolate chips chopped peanuts or extra peanut butter

How to Make this

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1. In a jar or bowl combine 1/2 cup rolled oats (use gluten free oats if needed), 1/2 cup unsweetened almond milk or any milk you like, 1/4 cup plain yogurt or dairy free yogurt for creaminess, and 1 tbsp chia seeds.

2. Add 2 tbsp natural peanut butter (creamy or chunky your call), 1 tbsp unsweetened cocoa powder, 1 tbsp maple syrup or honey depending how sweet you like it, 1/2 tsp vanilla extract and a pinch of salt.

3. If the peanut butter is stiff warm it for 10 seconds in the microwave so it mixes easier. Stir everything really well until the cocoa and peanut butter are evenly distributed and there are no big clumps.

4. Taste once and adjust sweetness if needed. If you want it extra smooth give it a quick blend or whisk for 20 to 30 seconds.

5. Seal the jar or cover the bowl and refrigerate at least 4 hours or overnight. Prep takes about 5 minutes so it’s perfect for busy mornings.

6. In the morning give the oats a good stir; they should be thick and creamy. If its too thick add a splash more milk and stir to loosen.

7. Top with optional goodies: sliced banana, chocolate chips, chopped peanuts or an extra dollop of peanut butter. A sprinkle of extra cocoa or a few chocolate chips makes it feel like a treat.

8. If you prefer it warm microwave for 30 to 60 seconds then stir, or heat gently in a small saucepan until warmed through.

9. To keep it vegan use maple syrup and dairy free yogurt. To keep it gluten free use certified gluten free oats.

10. Make a batch for the week: double or triple the recipe, store in individual jars for up to 3 days in the fridge, and add crunchy toppings like chopped peanuts or granola just before eating so they dont go soggy.

Equipment Needed

1. Mason jar or lidded container (or a bowl with plastic wrap) for mixing and storing
2. Measuring cups and measuring spoons (1/2 cup, 1/4 cup, tbsp/tsp)
3. Spoon or rubber spatula for stirring and scraping the jar
4. Microwave safe bowl or small saucepan to warm stiff peanut butter if needed
5. Whisk or small hand blender to smooth out any lumps (optional)
6. Refrigerator to chill the oats at least 4 hours, its easiest made the night before
7. Knife and cutting board for slicing banana or chopping peanuts
8. Extra small bowls or jars for toppings if you’re prepping multiple servings

FAQ

1/2 cup rolled oats (use gluten free oats if needed)

1/2 cup unsweetened almond milk or any milk you like

1/4 cup plain yogurt or dairy free yogurt for creaminess

1 tbsp chia seeds to help thicken

2 tbsp natural peanut butter (creamy or chunky your call)

1 tbsp unsweetened cocoa powder (Dutch process or natural)

1 tbsp maple syrup or honey depending how sweet you like it

1/2 tsp vanilla extract

pinch of salt

optional toppings: sliced banana chocolate chips chopped peanuts or extra peanut butter

Q: Can I skip the yogurt? A: Yes, skip it and use an extra 1/4 cup milk plus a bit more chia to keep creaminess, but yogurt gives a tangy richness you miss if you skip it.

Q: How long do I need to soak the oats? A: Minimum 4 hours, ideal is 6-10 hours. Overnight (about 8 hours) gives the best texture.

Q: Can I use quick oats or instant oats? A: Yes, but texture will be softer and a bit mushy. Rolled oats give the nicest chew.

Q: How long will these keep? A: Stored covered in the fridge they stay good 3-5 days. Add toppings right before eating.

Q: Can I add protein powder? A: Sure, but it can thicken the mixture. Mix protein powder with the milk first, then combine and maybe add extra milk if it gets too thick.

Q: Any swaps for peanut butter? A: Try almond butter, cashew butter or sunflower seed butter for nut-free. Flavor and thickness will change a little but still tasty.

Chocolate Peanut Butter Overnight Oats Recipe Substitutions and Variations

Rolled oats: use quick oats for a softer, creamier bite, or swap for quinoa flakes or buckwheat flakes for a gluten free, higher-protein option.
Unsweetened almond milk: swap with oat milk for extra creaminess, soy milk for more protein, or regular dairy milk if you’re not avoiding dairy.
Natural peanut butter: swap with almond butter, sunflower seed butter (nut-free option), or tahini for a sesame-y twist.
Chia seeds: use ground flaxseed 1:1 for similar thickening and omega-3s, or stir in 1-2 tbsp extra yogurt or silken tofu to thicken if you don’t have seeds.

Pro Tips

1) Warm the peanut butter a few seconds or stir in a splash of warm milk so the cocoa mixes smooth and you dont get clumps, but dont overdo the heat or itll get too runny.

2) If its too thick in the morning add a little more milk and stir, then let it sit 5 to 10 minutes so the chia finishes swelling; an extra spoon of yogurt will make it creamier without extra sugar.

3) A tiny pinch of salt really makes the chocolate and peanut butter pop, start with less maple syrup since the yogurt adds tang, taste and add more if you need it.

4) Keep crunchy toppings separate until you eat so they stay crunchy, store individual jars in the fridge for up to 3 days, and to eat warm microwave 30 to 60 seconds then stir.

Chocolate Peanut Butter Overnight Oats Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I couldn’t resist creating Peanut Butter Overnight Oats that pair rich chocolate with creamy peanut butter in a version that’s quick to make and easily vegan and gluten free.

Servings

servings

Calories

532

kcal

Equipment: 1. Mason jar or lidded container (or a bowl with plastic wrap) for mixing and storing
2. Measuring cups and measuring spoons (1/2 cup, 1/4 cup, tbsp/tsp)
3. Spoon or rubber spatula for stirring and scraping the jar
4. Microwave safe bowl or small saucepan to warm stiff peanut butter if needed
5. Whisk or small hand blender to smooth out any lumps (optional)
6. Refrigerator to chill the oats at least 4 hours, its easiest made the night before
7. Knife and cutting board for slicing banana or chopping peanuts
8. Extra small bowls or jars for toppings if you’re prepping multiple servings

Ingredients

1/2 cup rolled oats (use gluten free oats if needed)
1/2 cup unsweetened almond milk or any milk you like
1/4 cup plain yogurt or dairy free yogurt for creaminess
1 tbsp chia seeds to help thicken
2 tbsp natural peanut butter (creamy or chunky your call)
1 tbsp unsweetened cocoa powder (Dutch process or natural)
1 tbsp maple syrup or honey depending how sweet you like it
1/2 tsp vanilla extract
pinch of salt
optional toppings: sliced banana chocolate chips chopped peanuts or extra peanut butter

Directions

In a jar or bowl combine 1/2 cup rolled oats (use gluten free oats if needed), 1/2 cup unsweetened almond milk or any milk you like, 1/4 cup plain yogurt or dairy free yogurt for creaminess, and 1 tbsp chia seeds.
Add 2 tbsp natural peanut butter (creamy or chunky your call), 1 tbsp unsweetened cocoa powder, 1 tbsp maple syrup or honey depending how sweet you like it, 1/2 tsp vanilla extract and a pinch of salt.
If the peanut butter is stiff warm it for 10 seconds in the microwave so it mixes easier. Stir everything really well until the cocoa and peanut butter are evenly distributed and there are no big clumps.
Taste once and adjust sweetness if needed. If you want it extra smooth give it a quick blend or whisk for 20 to 30 seconds.
Seal the jar or cover the bowl and refrigerate at least 4 hours or overnight. Prep takes about 5 minutes so it’s perfect for busy mornings.
In the morning give the oats a good stir; they should be thick and creamy. If its too thick add a splash more milk and stir to loosen.
Top with optional goodies: sliced banana, chocolate chips, chopped peanuts or an extra dollop of peanut butter. A sprinkle of extra cocoa or a few chocolate chips makes it feel like a treat.
If you prefer it warm microwave for 30 to 60 seconds then stir, or heat gently in a small saucepan until warmed through.
To keep it vegan use maple syrup and dairy free yogurt. To keep it gluten free use certified gluten free oats.
Make a batch for the week: double or triple the recipe, store in individual jars for up to 3 days in the fridge, and add crunchy toppings like chopped peanuts or granola just before eating so they dont go soggy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.