Home > Breakfast > Peanut Butter Overnight Oats Peanut Butter Overnight Oats February 14, 2020 | 87 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. 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 Ham and Cheese Quiche Dutch Baby Healthy Fruit Tart Peach Overnight Oats Greek Yogurt Pancakes FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peanut Butter Overnight Oats 4.95 from 19 votes - Review this recipe 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. SAVE TO RECIPE BOX Print Recipe Peanut Butter Overnight Oats 4.95 from 19 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe 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. Course Breakfast, Vegetarian Cuisine American, Vegetarian Keyword peanut butter overnight oats Prep Time 10 minutes minutes Total Time 10 minutes minutes Servings 1 -2 servings Chelsea Lords Calories 265kcal Author Chelsea Lords Cost $1.27 Ingredients▢ 2 and 1/2 tablespoons creamy peanut butter▢ 1/4 teaspoon vanilla extract▢ pinch of salt▢ 1/4 cup honey vanilla Greek 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)▢ Sweetener (0-2 tablespoons pure maple syrup) (See Note 3)▢ Optional: dark chocolate chipsUS - Metric USMetric InstructionsPREP THE OATS: 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: Stir well and make sure the peanut butter is mashed in thoroughly.CHILL: 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 go eat them -- they are great even after 30 minutes in the fridge)ENJOY: When ready to eat, if desired, top with dark chocolate chips. Store overnight oats in the fridge for up to 3 days. Video Recipe NotesNote 1:Yogurt: The yogurt can totally overpower these oats, so get a mild tasting, sweet yogurt. My personal favorite is Honey Vanilla Greek yogurt (made by Greek Gods®). It's sweet, mild, and creamy. Whatever yogurt you choose to use, make sure you like it plain or you likely won't love it in these peanut butter overnight oats. A plain vanilla yogurt (not Greek yogurt) is also a great option. Note 2: Cocoa: I recommend a Dutch-process cocoa powder as opposed to a plain (natural) cocoa powder. Any Dutch-process cocoa powder will work, but Hershey’s® does sell a Special Dark cocoa powder that is readily available at most grocery stores Note 3: Sweetener: We like 1 tablespoon pure maple syrup best, but sweeten to personal preference (1/2 tablespoon up to 2 tablespoons maple syrup OR 1/4 teaspoon liquid stevia). Nutrition FactsServing: 1serving | Calories: 265kcal | Carbohydrates: 9.9g | Protein: 9.9g | Fat: 22.5g | Sodium: 294.5mg | Fiber: 2g | Sugar: 4.2g 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. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
I keep meaning to try overnight oats but just never seem to do it! They always look delicious and I love anything with oats … this flavor sounds awesome! Anything with peanut butter and chocolate I can get down with : ) Happy friday! Reply
I love overnight oats and this one sounds delicious! Peanut butter and chocolate? That means I can totally justify having chocolate for breakfast – sounds perfect to me 🙂 Happy Vday Chelsea and hope you have a wonderful weekend! Reply
This has my husband’s name written all over it! Inspiring – and stunning photographs! – as always! Reply
This does not look healthy at all, but I’m so glad it is! Seriously, it looks so rich and decadent and I wish I would have had it for breakfast this morning. Also, bonus points for it being super easy and overnight! Plus peanut butter and chocolate? So many good things going on here. 🙂 Reply
I’m so making these right now so I can have them for breakfast tomorrow!! I LOVE dessert-like breakfast, and I’m sure that this one will be a total winner at home. Oh wow, it looks delicious! Have a wonderful weekend <3 Reply
I love trying to step outside my recipe comfort zone and although I’m not a super fan of oats may have to try this recipe sometime! Reply
So, originally I came here for this recipe over from the In and Out of the Kitchen Link Up Party. But honestly, I have already been sending friends and family members links to other recipes and I am drooling at the moment. You have made me so hungry, cannot wait to try a few of your recipes out, especially the pizookie, my sister and I have some major plans for that one 🙂 Reply
Thank you so much Jilly! And thanks for sending out some of my links – that’s so great of you! 🙂 I hope you two enjoy the pizookie, have a good one! Reply
I tried this this morning and it was out of this world! I think it might be good with toasted walnuts, too, but it would have a higher calorie count, of course. Thanks for posting it!! Reply
So glad you tried it and thank you for taking the time to comment! Also love the idea of toasted walnuts – definitely need to try that 🙂 Reply
This does look really good. But When I calculated the calories it was quite a bit higher. It would be 338 for 1/2 of yours as written. If you add 1 Tbsp of maple syrup and 1 tsp of chocolate chips it would be 407. So if someone at the whole recipe we’re talking 814 calories. Reply
I agree, I meal prep overnight oats every night and I calorie count. The calories are way off. Just the 2-1/2 tbl of peanut butter is around close to 210 cals. Reply
Ohhh my, this looks so delicious!! It incorporates many of my favorite things!! So happy to have found you!! <3 Abigail Reply
This was delicious! I added a baby banana to mine and used 2T reduced fat peanut butter. Thanks for the recipe! Reply
Those are great additions/substitutions! I’ll have to try that next time 🙂 Thanks so much for taking the time to comment! Reply
These are sooo good. Making this for the third time and I’m already excited to eat it! Once I subbed in chocolate soy milk and that was delicious. Love this recipe! Reply
That’s so great to hear!! Thanks for taking the time to comment Mary! And chocolate soy milk sounds amazing! Reply
I actually do use Quick Steel Cut Oats for this recipe. It IS better with Old-fashioned oats…but it’s pretty darn good with Steel Cut Oats as well. 🙂 Don’t mean to interject…I just didn’t want someone to miss this great recipe over a certain type of oat. 🙂 Reply
Oh I am SO glad you commented! I didn’t think they would work very well with steel cut oats, but I am glad to hear they do! Thanks Michelle! Reply
Ive made this no less than five times and I LOVE it. Thank you for such a great tasting but healthy recipe for breakfast. Reply
Hi Chelsea! Do you typically eat your oats cold from the fridge or heat them up first? Can’t wait to try this recipe! 🙂 Reply
Hi Elizabeth! I like them cold, so straight from the fridge 🙂 You can heat if them up if you want though! Hope you love this 🙂 Reply
Can we omit the yogurt and do extra milk, or will that make it too soggy? Trying not to run to the store. Lol! Reply
Sorry Jackie I haven’t ever tried that out! I do know the yogurt gives it a very nice and thicker consistency though so I probably wouldn’t leave it out! Reply
This looks SO yummy!! I’m on the Trim Healthy Mama eating plan and was wondering if Greek yogurt might work? I’m thinking it may be too tart, but has anyone tried it? Maybe I can sweeten the greek yogurt before adding it in with extra trivia or something. I think I’m going to try it anyway! 🙂 Thanks for the recipe! Reply
IF you don’t mind the tart taste of Greek yogurt you can try it, but I like plain yogurt in this recipe best 🙂 Reply
Found this on Pinterest last week and made it over the weekend. My daughter and I love it! Thank you! Reply
Ridiculously good! I used fat free probiotic vanilla yogurt and only 1 tablespoon of peanut butter, and the full amount of cocoa powder. This feels like a cheat meal- very satisfying!!! Thanks for the great recipe! Reply
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! Reply
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! Reply
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! Reply
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. Reply
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! Reply
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. Reply
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.”) Reply
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 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! Reply
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. Reply
I don’t usually comment, but these are absolutely fabulous! So delicious they are my new obsession!!! Reply
This tastes just like Reese’s! I added a tablespoon or two of chia seeds and it was absolutely delicious. Reply
This is super good. I used hot chocolate mix instead of the pudding because that is what I had and it was so good. I do not like cooked oatmeal but this is different. Glad I found your blog. Reply
My mistake. I included 130 for 2 Tblsp of honey (that for me would be better instead of the syrup). Subtracting that helped a lot. That brought it down to 208. If I used 2 tbsp of maple syrup and 1 tsp choc. chips it would be 329. Definitly reasonable for a meal! Reply
I have overnight oats almost every morning for breakfast and have made this recipe a few times as well. They certainly are delicious and decadent! My one caveat is that the yogurt brand /flavor you use is one of the unhealthiest. It contains a lot of added sugar and saturated fat. I use a different Greek vanilla yogurt to bring the sugar/fat content down. Other than that this is a fantastic recipe! Reply
So happy to hear this! I love that you can swap out ingredients to your liking! 🙂 Thanks Kristen! 🙂 Reply