Chocolate peanut butter overnight oats
These vegan overnight oats stir rolled oats, cocoa, peanut butter, chia and soy milk together in five minutes, then rest in the fridge overnight into a thick, pudding-like breakfast that keeps for four days.
Published . First sent in issue 3.
- Prep
- 5 min
- Cook
- None
- Serves
- 2
- The vegan swap
- Soy milk and chia seeds add the creaminess and body that dairy milk and yogurt usually would.
- Make ahead
- Chill at least 4 hours or overnight. Keeps 4 days in sealed jars in the fridge.
Ingredients
Toppings
How to make it
Mix the dry ingredients
Stir the oats, chia seeds, cocoa powder and salt together in a bowl, so the cocoa does not clump later.
Add the wet ingredients
Add the soy milk, peanut butter, maple syrup and vanilla. Stir well, pressing out any lumps of peanut butter with the back of the spoon.
Chill
Divide between two jars, seal and refrigerate for at least 4 hours or overnight.
Top and eat
In the morning, stir, add a splash more milk if you like it looser, and top with banana, a drizzle of peanut butter and chopped peanuts.
Why this works
It tastes like a peanut butter cup and takes five minutes the night before. That is the whole pitch.
Chia seeds are what make these thick and spoonable rather than soupy, so do not skip them. Soy milk adds more creaminess than most other plant milks.
Tips
- Use old-fashioned rolled oats. Quick oats turn mushy and steel-cut oats stay hard without cooking.
- Taste after mixing; cocoa brands vary in bitterness, so add another teaspoon of maple syrup if needed.
Questions about this recipe
Do overnight oats need to sit overnight?
They need at least 4 hours for the oats and chia to soften and thicken. Overnight is easiest.
Can I eat overnight oats warm?
Yes. Microwave them for 60 to 90 seconds, stirring halfway, and add a splash of milk.