Chocolate Peanut Butter Overnight Oats

Chocolate peanut butter overnight oats with a cocoa-and-peanut-butter swirl are creamy, thick, and ready after an overnight chill. This no-cook method blends cocoa, peanut butter, and oats into a candy-bar style jar topping.

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Prep Time 5

overnight chilling 8

Total Time 8 5

Servings: 1 servings

Course: Breakfast

Cuisine: American

Calories: 520

Ingredients Method Notes

Ingredients

Chocolate peanut butter overnight oats base

0.5 cup old-fashioned rolled oats Use rolled oats for the thick, spoonable texture once chilled.
0.5 cup milk Any milk works; dairy or unsweetened non-dairy.
2 tbsp unsweetened cocoa powder Sifts or whisk-dissolves to prevent cocoa lumps.
2 tbsp creamy peanut butter Warm slightly if very thick so it blends smoothly.
1 tbsp maple syrup Adjust sweetness to taste if desired.
0.5 tsp vanilla extract Adds bakery-style flavor to the cocoa base.
1 Chocolate chips and extra peanut butter, for topping Add after chilling for best texture.

Method

Mix the oat base

In a bowl or jar, whisk milk, cocoa powder, peanut butter, maple syrup, and vanilla extract until smooth with no cocoa streaks.
Stir in old-fashioned rolled oats until fully combined, scraping down any dry oats at the bottom.

Chill overnight

Pour the mixture into a jar, cover, and refrigerate overnight (or at least 4 hours) until thickened and creamy.

Serve

Before eating, top with chocolate chips and a drizzle of extra peanut butter for a glossy, candy-like finish.

Notes

For the creamiest texture, stir again once more after 1-2 hours of chilling to help oats fully hydrate. Refrigerate in a covered jar up to 4 days; freezing isn’t recommended because the oats can loosen and separate after thawing. For a gluten-free swap, use certified gluten-free rolled oats and keep the toppings the same.