PB and Chocolate Overnight Oats without Yogurt

a glass jar with chocolate overnight oats on a white board with a small bottle of milk

4.95 from 17 ratings

PB and Chocolate Overnight Oats without Yogurt

My chocolate peanut butter overnight oats are a tasty, simple, and kid-friendly make-ahead breakfast. Packed with chocolate flavor from cocoa powder, these oats are made without yogurt and are vegan by default. The perfect staple recipe for busy mornings!

Prep Time5

Chilling time6

Total Time5

Course: Breakfast

Cuisine: American

Keyword: make ahead breakfast

Servings:

Author: Sarah Cook

Equipment

Ingredients

2 tsp peanut butter {or almond butter or your favorite nut butter}
1 tsp cocoa powder
2 tsp pure maple syrup
1/2 tsp chia seeds
1 cup old-fashioned oats
1 cup milk {use your favorite. Non-dairy works great}

US Customary - Metric

Instructions

Combine maple syrup, peanut butter, cocoa powder, and chia seeds in a canning jar or bowl. Mix to form a paste and to get the chunks out of the nut butter.
2 tsp peanut butter, 1 tsp cocoa powder, 2 tsp pure maple syrup, 1/2 tsp chia seeds
Add the milk and oats and stir!
1 cup old-fashioned oats, 1 cup milk
Cover and place in the fridge for at least 6-8 hours. Enjoy cold or hot.

Notes

Adjust the maple syrup to taste. 2 tsp is the middle ground for sweetness.
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.

Nutrition