A recipe for Chocolate Peanut Butter Overnight Oats for #FoodieExtravaganza’s Peanut Butter event! With less than 10 minutes prep the night before, you can have a fun and delicious treat waiting and ready to go on busy mornings.
Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Rebekah of Making Miracles chose to celebrate National Peanut Butter Lover’s Month for today’s event! Other foods celebrated in November include nachos, pomegranates, baklava, cashew, espresso, cake, mousse, homemade bread, and gingerbread.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
I actually joined #FoodieExtravaganza for the first time SIX years ago when we also celebrated Peanut Butter and I made Hong Kong Style French Toast! This time, I am excited to join with a recipe for Chocolate Peanut Butter Overnight Oats.
Chocolate Peanut Butter Overnight Oats
Ever since I featured Chocolate Chip Cookie Dough Overnight Oats last year, I have really been enjoying trying out new flavor combinations for a quick and easy make-ahead breakfast option. These Chocolate Peanut Butter Overnight Oats require less than 10 minutes prep, about 8 hours of resting in the refrigerator overnight, and they will be ready by the time you wake up in the morning!
Rolled oats are simply mixed in a bowl/jar with milk (dairy or nondairy), Greek yogurt, peanut butter, cocoa powder, honey, vanilla extract, and a pinch of salt. Cover and refrigerated until the oats have softened and are creamy. This recipe makes one serving, but it can easily be doubled or tripled then divided among individual glasses/bowls.
Old-fashioned, rolled oats are best for the Chocolate Peanut Butter Overnight Oats. If using quick cooking oats, only allow the mixture to refrigerate for 4-5 hours. The resulting texture will be a bit softer.
The measurements listed are mostly just guidelines. The amount of honey and salt may need to be adjusted depending on the type of peanut butter. You can even substitute the honey for maple syrup or brown sugar if desired. Avoiding peanut butter? It can also be swapped for almond butter.
For a fun presentation, I dipped the rim of each jar in (runny) peanut butter, then coated them in a layer of chocolate sprinkles. Immediately before serving, I topped the overnight oats with slices of banana, strawberry, and a sprinkling of chopped peanuts and cacao nibs (the kids like mini chocolate chips) for more flavor and texture.
Check out what everyone else made!
- Asian Peanut Noodles with Chicken by Making Miracles
- Beef Satay with Peanut Sauce by Karen’s Kitchen Stories
- Chocolate Peanut Butter Overnight Oats by Tara’s Multicultural Table
- Lamb Kofta Curry Bowls by Culinary Adventures with Camilla
- Oatmeal Peanut Butter Chip Cookies by Palatable Pastime
- Peanutty Ginger Pasta by A Day in the Life on the Farm
- Spicy Lime Peanut Chicken by Food Lust People Love
- Vegan & Gluten Free Peanut Butter Fried Brown Rice by Sneha’s Recipe
Chocolate Peanut Butter Overnight Oats Recipe
Adapted from Bakerita
Chocolate Peanut Butter Overnight Oats
- 1/2 cup (45 grams) rolled oats
- 1/2 cup (118 ml) milk dairy or nondairy
- 1/4 cup (70 grams) Greek yogurt
- 2 tablespoons peanut butter
- 1 tablespoons cocoa powder
- 1 tablespoons honey
- 1/2 teaspoon vanilla extract
- Pinch salt
- Sliced bananas
- Sliced strawberries
- Chopped, roasted peanuts
- Mini chocolate chips or cacao nibs
- In a jar or bowl, mix together the oats, milk, yogurt, peanut butter, cocoa powder, honey, vanilla, and salt.
- Cover and refrigerate 8 hours to overnight (or in as little as 4 if you are using quick oats). Serve cold and top with sliced bananas, strawberries, roasted peanuts, and/or mini chocolate chips if desired.