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Chocolate Peanut Butter Overnight Oats

Chocolate peanut butter overnight oats made with cocoa powder and peanut butter for a thick, pudding-like texture after overnight soaking. Stir into jars, chill until set, then enjoy a rich cocoa flavor with a creamy peanut butter swirl.
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Prep Time 5 minutes
overnight chilling 8 minutes
Total Time 13 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Oats base
  • 1 cup old-fashioned oats
  • 1 cup milk
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp creamy peanut butter
  • 1 tbsp honey
  • 0.5 tsp vanilla extract
  • 0.25 tsp salt
  • 1 tbsp chia seeds

Equipment

  • 1 stand mixer

Method
 

Mix the chocolate peanut butter base
  1. Whisk the milk, cocoa powder, peanut butter, honey, vanilla, and salt together until smooth and no cocoa streaks remain, about 1-2 minutes (no heat).
  2. Stir in the old-fashioned oats and chia seeds until evenly coated and there are no dry oat patches.
Chill until thick
  1. Divide the mixture into jars, cover, and refrigerate overnight or at least 4 hours so the oats soften and the mixture thickens (keep refrigerated at 40°F/4°C or below).
  2. Once thickened, stir the jars well to redistribute the oats and chia for a consistent pudding texture.
Serve
  1. Before serving, top with a peanut butter drizzle or chocolate chips for an extra chocolate peanut butter flavor and creamy finish.

Notes

For best texture, stir again right before serving because chia continues to thicken as it sits. Refrigerate covered for up to 5 days; no freezing recommended as the texture can get grainy. To make it dairy-free, use unsweetened almond or oat milk in the same amount.