The first time I made these Chocolate Peanut Butter Overnight Oats I packed them for a road trip and they were eaten before we hit the highway.
They’re the easiest make-ahead breakfast that still feels indulgent.
This version balances deep cocoa, creamy peanut butter, and the gentle chew of rolled oats in a jar.
Why You’ll Love This Recipe
- Ready in minutes the night before, which makes busy mornings calm and flavorful.
- High in protein and fibre when you use milk or a milk alternative, keeping you full until lunch.
- Naturally portable in a jar, so it’s perfect for on-the-go breakfasts or office mornings.
- Completely customizable: swap the milk, sweetener, or nut butter without breaking anything.
The texture is what sells this for me: the oats soften overnight to a tender-but-not-soggy bite while the cocoa powder keeps the mixture slightly velvety rather than watery. The peanut butter folds in to create pockets of creamy richness that contrast with the oat chew, and a modest amount of sweetener brightens the chocolate without making it cloying. Eat it cold for a refreshing start or warm it briefly for a comforting, pudding-like feel.
“Five stars — I make a batch every three days. My kids call it ‘chocolate breakfast’ and I love that it actually keeps them full.” — reader review
Key Ingredients
Rolled oats
Rolled oats are the backbone here. They absorb liquid overnight and develop a buttery chew that holds up to mix-ins. Use old-fashioned rolled oats for the best texture; instant oats will be too soft and steel-cut oats will stay too firm unless soaked much longer.
Milk or milk alternative
Milk hydrates the oats and carries the flavor of cocoa and peanut butter. Whole milk gives the creamiest result, while almond or oat milk keeps it lighter and dairy-free. If you want extra protein, use an unsweetened high-protein milk or add a scoop of whey or plant protein.
Peanut butter
This provides fat, flavor, and richness. Natural peanut butter with just peanuts and salt gives a clean nutty taste and blends nicely if you stir it into the milk first. For a smoother mouthfeel, choose a creamy style over chunky unless you like bits of nut.
Cocoa powder
Cocoa powder is the concentrated chocolate flavor without added sugar. Use Dutch-processed cocoa for a deeper, less acidic taste, or natural cocoa if you want more brightness. Measure by spooning into the cup and leveling for a consistent result.
Full ingredient list:
- 1 cup rolled oats
- 2 cups milk (or a milk alternative)
- 2 tablespoons cocoa powder
- 2 tablespoons peanut butter
- 1–2 tablespoons sweetener (honey, maple syrup, or sugar)
Step-by-Step Instructions
Step 1: Gather and measure
Measure 1 cup of rolled oats into a mixing bowl or a wide-mouth jar.
Add 2 tablespoons of cocoa powder and 1–2 tablespoons of your chosen sweetener.
Pro Tip: Use a clear jar so you can see the layers and check consistency in the morning.
Step 2: Add the peanut butter
Spoon 2 tablespoons of peanut butter into the jar.
If your peanut butter is very stiff, warm it slightly to help it suspend in the milk.
Pro Tip: For an even swirl, whisk the peanut butter with 2–3 tablespoons of the milk first until smooth before adding to the oats.
Step 3: Pour in the milk
Pour 2 cups of milk or milk alternative over the oat mixture.
Stir thoroughly with a spoon or small whisk until cocoa is fully dissolved and peanut butter is dispersed.
Pro Tip: You’ll know it’s mixed well when there are no dry pockets of oat and the cocoa is uniformly dark.
Step 4: Seal and refrigerate overnight
Cover the bowl or screw a lid onto the jar and refrigerate for at least 6–8 hours.
Let the oats sit undisturbed so they can hydrate evenly.
Pro Tip: Label jars with the date if you make multiple flavors, and store them upright to avoid leaks.
Step 5: Morning finishing touches
In the morning, stir the oats well.
Enjoy cold directly from the jar or warm gently for 20–30 seconds in the microwave if you prefer.
Pro Tip: If the texture is too thick, stir in a splash of milk. If it’s too thin, add a spoonful of oats and wait 10 minutes.
Expert Tips for Success
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Use the right oats: Old-fashioned rolled oats will create a pleasant chew and absorb the milk uniformly. They strike the balance between instant and steel-cut texture. If you only have quick oats, reduce the milk slightly to avoid a gluey result.
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Milk selection matters: Whole milk yields the creamiest result and accentuates the chocolate and peanut butter. For a lighter breakfast, unsweetened almond or oat milk will work. For extra protein, swap one cup for Greek yogurt (stirred in at night) or use high-protein milk.
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Sweetener balance: Start with 1 tablespoon of sweetener if you’re using sweetened milk or a particularly sweet peanut butter. Taste in the morning and add a drizzle of honey or maple syrup only if needed. Too much sweetness dulls the cocoa’s depth.
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Peanut butter technique: If you want even distribution, whisk the peanut butter with a tablespoon or two of warm milk before mixing with the oats. This avoids dense peanut butter pockets and gives a creamier overall texture.
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Consistency adjustments: Oats will firm up more as they chill. If your batch is too thick in the morning, loosen with 1–3 tablespoons of milk and stir. If it’s too thin, add a tablespoon of oats and let sit 10 minutes.
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Jar sizing and layering: Use a wide 16–24 oz jar for a single serving so you can stir easily. For meal prep, layer several jars in the fridge but don’t fill them to the brim; leave 1/2 inch of headspace for expansion.
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Flavour enhancement: A pinch of salt will sharpen the chocolate and balance sweetness. A splash of vanilla extract at night deepens flavor without extra sugar.
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Warm-up tips: Microwave for 20–40 seconds depending on your appliance, stirring halfway through. Avoid overheating; you want warm, not scalding.
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Allergy swaps and protein boosts: For peanut allergies, swap peanut butter for almond butter, sunflower seed butter, or tahini. Add a scoop of protein powder at night to turn this into a post-workout breakfast.
Storage & Freezing
Fridge storage:
Store prepared overnight oats in airtight jars or containers for up to 4 days.
Keep lids tightly sealed to prevent absorption of fridge odors.
Shake or stir well before eating, as separation may occur.
Freezer storage:
Overnight oats can be frozen, but texture changes slightly.
Portion into freezer-safe jars or containers, leaving a little headspace because the mixture expands.
Freeze for up to 1 month for best quality.
Thawing and reheating:
Thaw overnight in the fridge for best texture.
If reheating from frozen, microwave in short bursts (30–45 seconds), stirring between intervals.
Add a splash of milk after thawing or reheating to restore creaminess.
Quick fixes after storage:
If the oats taste muted after sitting, a small squeeze of lemon is surprisingly effective at brightening flavor without making it citrusy.
A fresh pinch of salt or a swirl of warm peanut butter stirred in before serving will refresh the bowl.
Variations & Substitutions
Chocolate Banana Peanut Butter:
Stir in half a mashed banana at night or slice a half banana on top in the morning.
Banana adds natural sweetness and pairs well with the peanut butter.
Double Chocolate Peanut Butter:
Fold in 1 tablespoon of mini chocolate chips in the morning for texture.
Use dark cocoa for a richer, slightly bitter base.
Nut-free Sunflower Butter Version:
Replace peanut butter with sunflower seed butter for a nut-free option.
Add a dash of cinnamon to complement the seed butter’s earthiness.
High-Protein Version:
Swap 1/2 cup milk for 1/2 cup Greek yogurt and add a scoop of protein powder at night.
This boosts satiety and makes the oats feel more like a meal.
Frequently Asked Questions
Q: Can I use instant oats for overnight oats?
A: Yes, you can, but instant oats absorb liquid differently and will become very soft.
If you use instant oats, reduce the milk by about 2–4 tablespoons to avoid a soupy texture.
Q: How long will overnight oats last in the fridge?
A: Properly stored in airtight containers, they’ll last up to 4 days.
After 4 days the texture and flavor can degrade; discard if you detect off smells or mold.
Q: Can I make this recipe vegan?
A: Absolutely — use an unsweetened plant milk like oat or almond and choose maple syrup or agave as the sweetener.
Ensure your peanut butter is plant-based (most are) and avoid honey if you’re strictly vegan.
Q: Can I add chia seeds or flaxseed?
A: Yes, chia or ground flax can be added at night.
They will thicken the mixture and add omega-3s; reduce oats by a tablespoon or two if you want to maintain the same final consistency.
Q: Is it better to warm overnight oats or eat them cold?
A: Both are great and come down to preference.
Cold oats are refreshing and convenient, while warming makes them creamier and closer to a hot porridge.
Final Thoughts
This Chocolate Peanut Butter Overnight Oats recipe is a fast, reliable, and deeply comforting breakfast that also scales easily for weekly meal prep.
Please leave a star rating in the recipe card below and pin this to Pinterest if you loved it.
Conclusion
For another take with slightly different technique and photos, see this helpful version at Chocolate Peanut Butter Overnight Oats | Lemons & Zest.
If you want a five-minute prep variation and more flavor ideas, check out the helpful breakdown at Chocolate Peanut Butter Overnight Oats (Prep in 5 Minutes!).
Chocolate Peanut Butter Overnight Oats
Ingredients
Base Ingredients
- 1 cup rolled oats Use old-fashioned rolled oats for the best texture.
- 2 cups milk or milk alternative Whole milk for creaminess or almond/oat milk for a lighter option.
Flavor Enhancers
- 2 tablespoons cocoa powder Use Dutch-processed cocoa for a deeper flavor.
- 2 tablespoons peanut butter Natural peanut butter is best; creamy for smoother texture.
- 1-2 tablespoons sweetener (honey, maple syrup, or sugar) Adjust based on personal taste.
Instructions
Preparation
- Measure 1 cup of rolled oats into a mixing bowl or wide-mouth jar.
- Add 2 tablespoons of cocoa powder and 1–2 tablespoons of your chosen sweetener.
- Spoon 2 tablespoons of peanut butter into the jar; if stiff, warm it slightly.
- Pour 2 cups of milk or milk alternative over the oat mixture and stir until combined.
- Cover and refrigerate for 6–8 hours or overnight.
Serving
- In the morning, stir the oats well.
- Enjoy cold directly from the jar or warm in the microwave for 20–30 seconds.
- Adjust consistency if needed by adding a splash of milk or a spoonful of oats.
