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Chocolate Peanut Butter Overnight Oats

Cocoa and peanut butter overnight oats, topped with chocolate chips.

5 min

1 serving

Difficulty 1/5

Breakfast · Dessert

Prep 5 min

Unsweetened cocoa powder is whisked into the milk before the oats go in, which is the only way it mixes cleanly. Peanut butter softens the bitterness of the cocoa and the chocolate chips go on in the morning. This is the dessert end of overnight oats.

Per serving

431

kcal / serving

Protein 16 gCarbs 55 gFat 20 g

Ingredients

Written for 1 serving. Change the servings to rescale every amount.

  • Rolled Oats

    50 grams

  • Milk 2.5%

    125 milliliters

  • Peanut Butter

    1 tablespoon (16 grams)

  • Cocoa Powder

    1 tablespoon (5 grams)

  • Chocolate Chips · Garnish

    15 grams

Steps

  1. Whisk the cocoa powder into the milk first, until no dry lumps are left — it will not mix in once the oats are added. Stir in the oats and the peanut butter.

    4 min

  2. Close the jar and refrigerate overnight, or for at least 4 hours.

    480 min

  3. Stir the oats and scatter the chocolate chips over the top just before eating.

    1 min

Serving suggestion

Serve cold. Sliced banana on top works well with the cocoa.

Storage

Keeps 3 days in the fridge in a closed jar. Add the chocolate chips at serving so they stay firm.

Notes

There is no added sugar apart from the chocolate chips, so add a little honey or maple syrup if the cocoa tastes too sharp.

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