This healthy and easy breakfast in a jar is about to be your new favorite simple make-ahead meal. Peanut Butter Brownie Overnight Oats are made without yogurt (vegan by default), and are rich with chocolate flavor thanks to cocoa/cacao powder.
For years whenever I saw someone making overnight oats I gagged a little in my mouth. It sounded so disgusting!
Then my friend started making them for make-ahead breakfasts and mentioned they were delicious. I decided to trust her recommendation and try them myself. The first bite was taken cautiously, but it turns out they’re freaking amazing.
Who knew? Oh, everyone but me? I’m not an early adopter by any means.
Peanut butter overnight oats are a meal prepper’s dream. They are so good, can keep for a few days in the fridge, and take less than 5 minutes to throw together. Even better, they’re filling and it tastes like you’re eating brownie batter for breakfast.
Win. Freaking. Win.
So What’s In This Peanut Butter Overnight Oats Recipe?
We have oats (duh), vanilla extract (try homemade), peanut butter/almond butter, milk, dark cocoa powder, chia seeds, and maple syrup.
The oats I use are old-fashioned. You can use quick cooking oats if that is what you have on hand, but the texture may be a little mushier than old-fashioned oats.
As for the milk, use whatever you prefer/have lying around. Cow’s milk or any non-dairy milk is delicious in this. I’ve used regular milk, coconut milk, cashew milk, and almond milk and the results are always tasty.
When I say maple syrup, I mean the good stuff. The pure syrup that came from a tree, and NOT the pancake fake syrup. Don’t do it!