Chocolate Overnight Oats

This peanut butter Chocolate Overnight Oats recipe is my favorite meal prep breakfast or lunch! It's packed with protein, takes 10 minutes, and literally tastes like dessert.

We can never have enough Chocolate Overnight Oats.

My kids devour these chocolate overnight oats the minute they are ready and they get the award for easiest make-ahead breakfast (along with Bircher Muesli or Strawberry Overnight Oats)! They are so easy to grab and go; I make them for kids lunches, summer trips to the pool, park, camping, and even to bring to the airport!

This recipe makes two half pint mason jars or single serve containers, then refrigerate overnight (or up to 5 days). Enjoy them plain or top with fresh berries, sliced bananas, coconut flakes, or cacao nibs.

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Chocolate Overnight Oats

This peanut butter Chocolate Overnight Oats recipe is my favorite meal prep breakfast or lunch! It's packed with protein, takes 10 minutes, and literally tastes like dessert!

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Overnight rest 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 2

Calories 341kcal

Author Lauren Allen

Cost 6

Equipment

• Single Serve Containers
• Half Pint Mason Jars

Ingredients

• 1 cup old-fashioned rolled oats* (90g)
• 1 Tablespoon chia seeds
• 1 scoop chocolate protein powder (I like clean simple eats or active stacks)
• 1 Tablespoon unsweetened cocoa powder
• 2 Tablespoons peanut butter powder*
• 2 Tablespoons maple syrup , or a few drops of liquid chocolate stevia
• 1 1/4 cup unsweetened almond milk (300g)
• 1 teaspoon vanilla extract

Optional Toppings:

• Fresh berries and sliced bananas
• cacao nibs
• unsweetened flaked coconut

US Customary – Metric

Instructions

• Add oats, chia seeds, protein powder, cocoa powder and peanut butter powder to a bowl and mix to combine. Stir in maple syrup, almond milk and vanilla extract until well combined.
  1 cup old-fashioned rolled oats*, 1 Tablespoon chia seeds, 1 scoop chocolate protein powder, 1 Tablespoon unsweetened cocoa powder, 2 Tablespoons peanut butter powder*, 2 Tablespoons maple syrup, 1 ¼ cup unsweetened almond milk, 1 teaspoon vanilla extract
• Divide between two 8oz containers with a lid (I like these containers, or half pint mason jars work great) and refrigerate overnight or for up to 5 days before eating.
• Enjoy plain, or top with fresh berries, sliced bananas, cacao nibs or coconut flakes.
  Fresh berries and sliced bananas, cacao nibs, unsweetened flaked coconut

Video

Notes

Oats: use quick cook oats if you don't have time to soak them overnight. Let them soak in the fridge for at least 1 hour before eating. 

Peanut Butter Powder: Could be left out or substitute a spoonful of natural peanut butter or almond butter.

Gluten-free Adaptations: Use gluten-free old-fashioned rolled oats.

Nutrition

Calories: 341kcal | Carbohydrates: 52g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 318mg | Potassium: 372mg | Fiber: 11g | Sugar: 14g | Vitamin A: 28IU | Vitamin C: 0.1mg | Calcium: 378mg | Iron: 3mg

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I originally shared this recipe June 2023. Updated June 2025.

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