This easy chocolate peanut butter overnight oats recipe has a creamy texture and delicious chocolate peanut butter flavor. It’s a healthy vegan breakfast recipe to fuel up on plant-based proteins and slow carbs..
I love making overnight oats so much that I have some in my fridge almost constantly. I’ve created over the years more than 30 different flavors of overnight oats, such as my tiramisu overnight oats, overnight oats with water, or overnight oats for babies.
Chocolate Overnight Oats are a healthy, raw breakfast recipe made with old-fashioned rolled oats, cocoa powder, and almond milk. It’s a healthy plant-based breakfast recipe to start the day with slow-release carbs from oats and protein. As such, it’s similar to my Overnight Oats with Protein Powder, but with chocolate and slightly less protein.
A vegan chocolate overnight oats taste like a decadent chocolate peanut butter pudding with pieces of smooth oats and crunchy bites of chocolate chips.
Ingredients and Substitutions
You need only a few wholesome ingredients to make this vegan overnight oats chocolate breakfast at home.
- Old-Fashioned Rolled Oats – use gluten-free certified if needed. Don’t use other kind of oats. If you only have steel-cut oats, try my Overnight Steel Cut Oats.
- Chia Seeds – this nutritional powerhouse brings a thick and gooey texture to the overnight oats.
- Unsweetened Cocoa Powder or cacao powder – for the chocolate flavor.
- Maple Syrup or sugar-free sweeteners like stevia drops or erythritol.
- Vanilla Extract – for more flavor.
- Natural Peanut Butter it means peanut butter without added sugar or added oils. You can also use almond butter or sunflower seed butter for a nut-free option.
- Almond Milk or dairy-free milk you love like coconut milk, or hemp milk.
How To Make Chocolate Overnight Oats
It is very easy to make peanut butter chocolate overnight oats as a healthy breakfast.
- But first, remember that overnight oats require 24 hours in the fridge to set, so you must prepare this recipe at least the day before.
- The day before breakfast, combine all your ingredients into a mixing bowl. Feel free to stir in 1/3 cup chocolate chips in the mix to make a peanut butter chocolate chip overnight oats.
- Cover the bowl with a lid or transfer to a sealed glass mason jar and place in the fridge overnight.
Serving Suggestion
The next day, open the jar and serve half of the oats overnight chocolate peanut butter mixture. Feel free to add toppings on top of the bowl like:
- Vegan dark chocolate chips
- Drizzle of natural peanut butter or any nut butter you love, like almond butter.
- Chopped peanuts
Storage Instructions
You can store this recipe in the refrigerator in a sealed jar for up to 3 days. Or you can freeze the overnight oats and thaw them in the fridge the day before serving.
Frequently Asked Questions
You can add protein powder to this recipe, but it will thicken the batter.
As a result, you will need more milk to avoid dry, thick overnight oats.
Follow my overnight oats with protein powder for the best results with protein powder.
Chocolate overnight oats are a creamy, chocolatey breakfast pudding with soft pieces of soaked oats.
It’s not overly sweet, and you can add some sweetness by adding mashed banana or more maple syrup in the mix.
If served with chopped peanut and chocolate chips, it adds a delicious crunchy texture that balances the smooth texture of the overnight oats.
Sure, you can skip the peanut butter in this recipe and make a chocolate overnights oats recipe using the remaining ingredients.
A great fat-free swap to peanut butter is dairy-free yogurt. It adds a similar creamy texture to the recipe without the saturated fat from the nut butter.
More Healthy Breakfast Recipes
Below I listed more healthy vegan breakfast recipes for you to try:
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Chocolate Peanut Butter Overnight Oats
Ingredients
- 1 cup Old-Fashioned Rolled Oats
- 1 tablespoon Chia Seeds
- 3 tablespoons Unsweetened Cocoa Powder
- 2 tablespoons Maple Syrup - or few drops of liquid vanilla stevia
- 1 ¼ cup Almond Milk
- 1 teaspoon Vanilla Extract
- 2 tablespoons Peanut Butter (Unsalted) - or nut butter you love
Instructions
- In a mixing bowl, add old-fashioned rolled oats, chia seeds, cocoa powder, sweetener, almond milk, and peanut butter.
- Whisk for 1-2 minutes or until fully combined. You can also place the ingredients in a glass mason jar, shake vigorously, and form a consistent chocolate mixture. It won't be thick, and that's normal. Just make sure the peanut butter is well combined with the remaining ingredients.
- Taste the mixture and adjust sweetener, adding more now or later as a topping.
- Cover the bowl with a lid or close the jar, and place in the fridge overnight.
- Serve half of the recipe as one serving the next day. Top it with crushed peanuts, a drizzle of peanut butter, and chocolate chips.
How can I use powdered peanut butter instead of regular?
Sure, you can. Make sure you rehydrate the powdered peanut butter to reach the amount called by the recipe then stir in. You can add the powdered peanut butter without rehydrating but it will absorb some liquid and turn the texture dryer.
Hi, do you think this could be made using PB2 powder instead of peanut butter?
I haven’t tried, but I’m quite sure it would work just fine!
Perfect! Tastes delicious, Thank you;)
Can I use oat milk and I don’t like almond milk
Yes you can!
So delish!!! Admittedly I used cows milk but it was amazing
Followed this recipe exactly. It was incredibly chocolaty and so delicious. Definitely two full servings!
I’m glad you liked it!
Can this be made with a dairy free Protein Powder as well?
Yes, you can add some protein powder, or try my Protein Overnight Oats!
Love your recipes
Have breast cancer and had to change my eating habits.
Thank you
Any chance I can replace maple syrup with honey? I didn’t know if that would mess the taste?! Thanks!
Sure, any liquid sweetener works
1 cup of oats alone is like 300 calories. Your nutrition info is not accurate is this recipe is meant for 1 serving, which is what you’ve specified.
I think you miss the serving size on top of the recipe card, it says 2. The nutrition panel is per serving based on 2 serving size so it’s correct