Peanut Butter Cup Overnight Oats
Creamy overnight oats layered with peanut butter and a snappy chocolate shell, tasting just like a peanut butter cup for breakfast.
- Prep Time: 10
- Total Time: 10
- Yield: 1 serving
- Category: Breakfast
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ⅓ cup (75g) vanilla or plain nonfat greek yogurt*
- ⅔ cup (160g) unsweetened vanilla almond milk
- ½ tablespoon chia seeds
- ½ cup (48g) rolled oats, gluten free if desired
- 1 tablespoon natural, drippy peanut butter (just peanuts + salt)
- 2 tablespoons semisweet or dark chocolate chips
- ¼ teaspoon coconut oil
- Optional: flaky sea salt
Instructions
- Add yogurt and almond milk to a medium bowl.
- Stir until well combined and creamy.
- Stir in chia seeds and oats.
- Cover the bowl.
- Place in the fridge for 2-3 hours or overnight.
- Once ready to assemble, spoon overnight oats into an 8 ounce mason jar or glass.
- Leave a small amount of room between the top surface of the oats and the rim of the jar for the topping.
- Make the chocolate topping by microwaving chocolate chips and coconut oil in a small bowl.
- Microwave in 30 second intervals, stirring in between, until chocolate is melted.
- Top the jar of overnight oats with 1 tablespoon of peanut butter.
- Then top with 1 tablespoon of the melted chocolate mixture.
- Spread the chocolate to the rim of the jar so that it completely covers the peanut butter.
- Place jars in the freezer for 10 minutes or until the chocolate hardens.
- If desired, sprinkle the tops with a little flaky sea salt.
- Use a spoon to crack open the chocolate shell.
- Enjoy!
Notes
For plain yogurt, add 1-2 teaspoons of maple syrup for sweetness.
Use rolled oats, not instant, for the best texture.
Natural, drippy peanut butter works best for easy spreading.
Don’t skip the coconut oil; it helps the chocolate harden into a shell.
Find it online: https://sweetcraftrecipes.com/peanut-butter-cup-overnight-oats/