Peanut Butter Cup Overnight Oats (Printable version)

Creamy peanut butter oats layered with rich chocolate ganache and mini chips for a protein-packed breakfast.

# What you need:

→ Oats Mixture

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk of choice (dairy or unsweetened plant-based)
03 - 1/2 cup plain Greek yogurt or plant-based yogurt
04 - 2 tablespoons natural peanut butter
05 - 1 tablespoon chia seeds
06 - 1 tablespoon maple syrup or honey
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Cocoa Ganache

09 - 2 tablespoons unsweetened cocoa powder
10 - 2 tablespoons milk of choice
11 - 1 tablespoon maple syrup or honey

→ Toppings

12 - 2 tablespoons mini chocolate chips
13 - 1 tablespoon chopped roasted peanuts (optional)
14 - Additional peanut butter for drizzling (optional)

# Steps to follow:

01 - In a medium bowl, combine oats, milk, Greek yogurt, peanut butter, chia seeds, maple syrup, vanilla extract, and salt. Mix thoroughly until uniform consistency is achieved.
02 - In a small bowl, whisk together cocoa powder, milk, and maple syrup until smooth and well incorporated.
03 - Divide oat mixture equally between two jars or bowls. Layer half the oat mixture, followed by cocoa ganache layer, then remaining oat mixture in each container.
04 - Top each serving with mini chocolate chips. Add chopped roasted peanuts and peanut butter drizzle if desired.
05 - Cover containers and refrigerate overnight or minimum 4 hours to allow oats to soften and flavors to fully develop.
06 - Consume directly from refrigerator chilled, or gently stir before serving if preferred.

# Expert tips:

01 -
  • It tastes sinfully indulgent but your body knows you're feeding it protein and whole grains.
  • Zero cooking involved, which means you can make it while half-asleep and still look like you have your life together.
  • The layering trick keeps the ganache from getting absorbed into the oats, so each spoonful stays creamy and distinct.
02 -
  • Don't skip the overnight rest—impatient me once tried eating it after two hours and the texture was grainy and sad, but that twelve-hour version was silky and perfect.
  • If your ganache gets too thick in the fridge, stir it gently before layering because cold cocoa powder can seize up and become lumpy.
03 -
  • Make the ganache slightly looser than you think it should be because it will thicken in the cold fridge overnight.
  • Whisk your oat mixture thoroughly so the peanut butter doesn't settle at the bottom of the jar, creating an uneven texture as it sits.
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