Name: Peanut Butter Overnight Oats
Prep time: 10 min
Total time: 10 min
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)

Peanut Butter Overnight Oats

Chocolate Peanut Butter Overnight Oats are a rich, creamy spin on the classic—easy to prep and full of chocolatey, nutty flavor.

author’s note

The Breakfast That Tastes Like a Reese’s Cup!

I have a serious weakness for chocolate and peanut butter together. Reese’s cups are one of my favorite treats, so it only made sense to turn those flavors into a breakfast I could prep ahead.

These Chocolate Peanut Butter Overnight Oats don’t have any candy in them, but they have that same rich, chocolatey, nutty flavor. The peanut butter makes the oats extra creamy, the cocoa powder gives them a brownie-like flavor, and the Greek yogurt adds the best thick texture.

I’ve made a lot of overnight oats over the years, and I love how easy they are to change up. Some mornings I want something fruity, some mornings I want brownie batter oats, and other mornings I want this chocolate peanut butter version with a few chocolate chips on top.

This recipe is one of my favorites because it feels like a treat, but it still takes less than 10 minutes to prep. Stir everything together at night, pop it in the fridge, and breakfast is ready when you are.

Special Dark Cocoa Powder for Breakfast Recipe

Ingredient In Peanut Butter Overnight Oats

Peanut Butter: Use creamy, not chunky, so it stirs in easily.
Vanilla Extract & Salt: Boosts flavor and balances the sweetness.
Greek Yogurt: Choose a sweet, mild yogurt—honey vanilla works best.
Milk: Use your favorite milk, but unsweetened almond milk is my fave.
Old-Fashioned Oats: Stick with old-fashioned oats; quick oats get too mushy.
Cocoa Powder: Dutch cocoa is smoother and less bitter than regular cocoa powder.
Maple Syrup: Start with less and add more later if needed.
Optional Dark Chocolate Chips: Add them right before eating so they stay firm.

Featured Comment

“This recipe is amazing. My daughter and I are obsessed. So good topped with a sliced banana.”
– Jody

91 More Reviews

Preparing Peanut Butter Overnight Oats: Mixing Ingredients and Transferring to Jar for Chilling

How To Make Peanut Butter Overnight Oat

Combine peanut butter, vanilla extract, a pinch of salt, yogurt, milk, oats, 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 at least 30 mins to allow the oats to thicken.
Optionally, top with dark chocolate chips before serving. Enjoy within three days.

Quick Tip

Since peanut butter is thick, really stir it in. Use the back of a spoon to mash it into the oats so every bite has peanut butter flavor.

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4.95 from 18 votes

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Peanut Butter Overnight Oats

By Chelsea Lords

Chocolate Peanut Butter Overnight Oats are a rich, creamy breakfast that’s as indulgent as it is easy—perfect for busy mornings!

Prep Time: 10

Total Time: 10

Servings: large serving

Video

Equipment

Wide-mouth Mason 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.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: The yogurt can totally overpower these oats, so get a mild tasting, sweet yogurt. My favorite is honey vanilla Greek yogurt (from Greek Gods®). Whatever yogurt you choose to use, make sure you like it plain or you likely won’t love it in these oats.

Note 2: 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® sells a Special Dark cocoa powder that is readily available at most grocery stores.

Note 3: I 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).

Storage: You can keep Overnight Oats in the fridge for up to 3 days.