Peanut Butter Cup Overnight Oats (Print View)

Creamy oats layered with chocolate ganache and topped with chips for a decadent breakfast.

# Components:

→ Oats Mixture

01 - 1 cup old-fashioned rolled oats
02 - 1 cup unsweetened almond milk
03 - 3/4 cup plain Greek yogurt
04 - 3 tablespoons natural peanut butter
05 - 2 tablespoons honey or maple syrup
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
08 - 2 tablespoons chia seeds
09 - 1 scoop vanilla or chocolate protein powder

→ Cocoa Ganache Layer

10 - 2 tablespoons unsweetened cocoa powder
11 - 2 tablespoons pure maple syrup or honey
12 - 2 tablespoons milk of choice

→ Toppings

13 - 2 tablespoons mini chocolate chips
14 - 1 tablespoon chopped roasted peanuts

# Directions:

01 - In a medium bowl, combine oats, almond milk, Greek yogurt, peanut butter, honey or maple syrup, vanilla extract, salt, chia seeds, and protein powder. Stir until well combined and creamy.
02 - In a small bowl, whisk together cocoa powder, maple syrup or honey, and milk until smooth and glossy.
03 - Divide half of the oat mixture between two jars or containers. Spread half of the cocoa ganache on top of the oats in each jar.
04 - Layer the remaining oat mixture over the ganache, then finish with the remaining ganache on top.
05 - Sprinkle mini chocolate chips and chopped peanuts over the top of each jar.
06 - Cover and refrigerate for at least 4 hours, or overnight, until thick and creamy.
07 - Serve chilled. Stir before eating if desired.

# Expert Advice:

01 -
  • No cooking required, just a little bowl-whisking and you're done before your coffee even cools down.
  • It tastes decadent enough to feel like a treat, but the protein and fiber keep you full until lunch.
  • You can make two, three, or a whole week's worth and they keep perfectly in the fridge, ready to grab when mornings get chaotic.
02 -
  • Don't use instant oats or they'll turn to mush; old-fashioned rolled oats have enough structure to stay distinct and chewy even after hours of soaking.
  • If your ganache seems too thick after a few hours, it's because the cocoa powder continues to absorb moisture, so stir in a splash of milk before serving to get it back to that glossy consistency.
03 -
  • Measure your peanut butter by weight if you have a scale, because packing it into a tablespoon can vary wildly and throw off your creamy-to-thick ratio.
  • Whisk that ganache longer than feels necessary until it's glossy and completely smooth, because any cocoa powder grittiness will bother you the next morning when you're half-asleep.
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