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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.

A Chocolate Peanut Butter Overnight Oats recipe in a half pint jar with a wooden spoon, topped with cacao nibs and fresh rasberries.

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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5 from 43 votes

Chocolate Overnight Oats

Author: Lauren Allen
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!
Prep: 10 minutes
Overnight rest: 6 hours
Total: 6 hours 10 minutes
Servings: 2

Ingredients 
 

Optional Toppings:

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

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

Nutrition information is automatically calculated, so should only be used as an approximation.

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

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

5 from 43 votes (40 ratings without comment)
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Shirley
5 days ago

5 stars
Oh my gosh these tastes like the no bake chocolate oatmeal cookies – SO good!!

Katie
8 months ago

Could you leave the protein powder out? Or would you have to sub it for something else?

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Andrea Lake
8 months ago
Reply to  Katie

You can make it without protein powder! If it looks a little too thick, add a little bit more milk. Enjoy!

Jenil
1 year ago

5 stars
Wow, I just read the article about Chocolate Overnight Oats, and I absolutely loved it! The way the steps and details were explained was so simple and helpful. I tried making the recipe, and it turned out to be fantastic! Chocolate Overnight oats are such a convenient and delicious breakfast option, especially for busy mornings. Plus, I used True Elements Rolled Oats for this recipe, and they worked perfectly. I’m definitely going to make this again and again. Thank you for sharing such an awesome recipe!

Myra
2 years ago

5 stars
I made this last night. It gets a 10 out of 10!
I did leave the vanilla out, and used 1% milk.
So easy, very chocolatey