My Chocolate Peanut Butter Overnight Oats are creamy, delicious and incredibly easy to make. Raw cacao and peanut butter create a rich, decadent base for these oats. With only a few minutes of hands-on time, they’re ready to chill overnight and be enjoyed the next morning.
Why you’ll love this recipe:
A beloved flavour pairing that makes a satisfying breakfast, these Chocolate Peanut Butter Overnight Oats are simple to prepare and perfect for busy mornings. They’re nutritious, filling and keep well in the fridge for quick grab-and-go breakfasts.
You will love these Chocolate Peanut Butter Overnight Oats because:
- This recipe is versatile — customise the flavour and toppings to suit your taste. Try mashed banana, nuts, yoghurt, cacao nibs or an extra drizzle of peanut butter.
- Minimal preparation — simply combine peanut butter, cacao and the liquids, add oats and chia seeds, then refrigerate.
- Quantities are easy to scale — the recipe below serves two but can be halved or doubled.
- Great for meal prep — the oats keep for up to three days in the refrigerator.
- Peanut butter and chocolate are a classic combination that’s rich and comforting.
Ingredients in this recipe:
Please see the recipe card further down for exact quantities and the full method.
Peanut butter — use a good quality natural peanut butter; smooth or crunchy both work well.
Raw cacao powder — minimally processed, it delivers a deep chocolate flavour. Unsweetened cocoa can be used as a substitute if needed.
Old fashioned rolled oats — these give the best texture. Other oat types work but may need different liquid ratios.
Milk — any milk will do. Almond, oat, soy or dairy milk all work depending on your preference.
Chia seeds — help thicken the mixture and add fibre. Use black or white chia as you prefer.
Maple syrup — adds a touch of sweetness. Honey can be used instead (consider drizzling it on top when serving).
How to Make Chocolate Peanut Butter Overnight Oats:
Please see the recipe card further down for exact quantities and the full method.
1 – Combine the wet ingredients:
In a medium bowl, add the peanut butter, maple syrup, raw cacao powder and milk.
2 – Whisk until smooth:
Whisk thoroughly to remove lumps and create a smooth chocolate-peanut mixture.
3 – Add the dry ingredients:
Stir in the rolled oats and chia seeds until everything is evenly combined.
4 – Refrigerate:
Cover the bowl, or divide the mixture between jars and seal. Chill for at least 6 hours or overnight.
Tips for success and FAQs:
These oats are a quick, reliable breakfast. Use a quality natural peanut butter for the best flavour. If the mixture is too thick in the morning, stir in a splash of extra milk.
Store in the fridge and enjoy within three days for the best texture and flavour.
Refrigerate for at least 6 hours. Overnight is ideal.
Some rolled oats are processed in facilities that handle gluten-containing grains. If you need gluten-free oats, choose products labelled gluten-free and check local guidance.
Variations and substitutions:
Banana: Mash a ripe banana into the mix for added sweetness and creaminess.
Milk: Swap for any plant or dairy milk you prefer.
Raw cacao powder: If unavailable, use unsweetened cocoa powder (you may want a little less).
Peanut butter: Try almond or cashew butter for a different nutty twist.
Serving suggestions:
Customise the toppings to suit your tastes. My favourites are coconut yoghurt, a peanut butter drizzle and cacao nibs for crunch.
Other topping ideas:
- Chopped peanuts for extra texture
- Greek yoghurt if not keeping the recipe vegan
- Fresh or dried fruit for brightness
I hope you enjoy these Chocolate Peanut Butter Overnight Oats — simple to make and packed with flavour.
Alex xx
More delicious recipes for you to try:
-
Peach Overnight Oats
-
Vanilla Overnight Oats with Cherries
-
Mango Overnight Oats
-
Nutella Overnight Oats
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Chocolate Peanut Butter Overnight Oats
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Please note:
For best results, weigh ingredients when weights are provided. All oven temperatures listed (if any) are for fan-forced ovens.
Ingredients
For the Overnight Oats:
- ¼ cup peanut butter
- 1 tablespoon raw cacao powder
- 2 tablespoons maple syrup
- 1 ¼ cup (300 ml) milk (almond or oat recommended)
- 1 cup (80 g) old fashioned rolled oats
- 1 tablespoon chia seeds
Toppings (optional):
- Greek yoghurt or coconut yoghurt
- Peanuts, roughly chopped
- Peanut butter drizzle and cacao nibs
Instructions
-
In a medium bowl, whisk together cacao powder, maple syrup, peanut butter and milk until smooth and lump-free.
-
Add the oats and chia seeds and stir to combine.
-
Cover the bowl or divide into jars, then refrigerate for at least 6 hours or overnight.
-
Serve with your chosen toppings and a little extra milk if you prefer a thinner consistency.
Notes
- Peanut butter: Use smooth or crunchy, whichever you prefer.
- Raw cacao powder: The less processed form of cocoa; unsweetened cocoa powder can substitute if needed.
- Tablespoon: This recipe uses a standard Australian tablespoon (20 ml).
- Milk: Any milk can be used. Add more at serving time for a looser texture.
- Toppings: Optional and not included in the nutrition estimate. Choose toppings you enjoy.
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Nutrition Estimate:
| Carbohydrates: 53 g
| Protein: 15 g
| Fat: 23 g
Nutritional Disclaimer:
The nutrition information is an estimate generated by online tools. For precise values, calculate nutrition based on the specific ingredients and brands you use.