Peanut Butter Cup Overnight Oats (Printable Version)

Creamy peanut butter oats with cocoa ganache and chocolate chips. High-protein make-ahead breakfast.

# The Ingredients You'll Need:

→ Oats Mixture

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk of choice (dairy or unsweetened plant-based)
03 - 1/2 cup plain Greek yogurt or plant-based yogurt
04 - 2 tablespoons natural peanut butter
05 - 1 tablespoon chia seeds
06 - 1 tablespoon maple syrup or honey
07 - 1 teaspoon vanilla extract
08 - Pinch of salt

→ Cocoa Ganache

09 - 2 tablespoons unsweetened cocoa powder
10 - 2 tablespoons milk of choice
11 - 1 tablespoon maple syrup or honey

→ Toppings

12 - 2 tablespoons mini chocolate chips
13 - 1 tablespoon chopped roasted peanuts (optional)
14 - Additional peanut butter for drizzling (optional)

# Step-by-Step Instructions:

01 - In a medium mixing bowl, combine oats, milk, Greek yogurt, peanut butter, chia seeds, maple syrup, vanilla extract, and salt. Stir until fully blended and no dry ingredients remain.
02 - In a small bowl, whisk together cocoa powder, milk, and maple syrup until smooth and fully incorporated.
03 - Divide oat mixture between two jars or bowls. Layer with half the oat mixture first, then add cocoa ganache, followed by remaining oats.
04 - Distribute mini chocolate chips evenly over each serving. Add chopped roasted peanuts and drizzle peanut butter if desired.
05 - Cover containers and refrigerate overnight or for a minimum of 4 hours to allow oats to hydrate and flavors to develop.
06 - Consume directly from refrigerator. Stir if desired before eating.

# Additional Tips::

01 -
  • It tastes like a Reeses cup but keeps you full until lunch without the sugar crash.
  • You do all the work the night before, so mornings are grab-and-go easy.
  • The creamy oats and fudgy ganache make it feel indulgent even though it's packed with protein and fiber.
  • You can customize it endlessly with different nut butters, toppings, or mix-ins.
02 -
  • Don't use instant oats; they turn to mush and lose all texture by morning.
  • If your peanut butter is super thick, warm it slightly before mixing so it blends smoothly without clumps.
  • The cocoa ganache will thicken as it sits, which is exactly what you want for that fudgy layer.
  • Always use unsweetened cocoa powder, not hot chocolate mix, or it'll be way too sweet and chalky.
03 -
  • Use a jar with a wide mouth so you can easily layer and eat without making a mess.
  • If you like it sweeter, add an extra teaspoon of maple syrup to the oat mixture instead of the ganache to keep it balanced.
  • Let the jars sit at room temperature for 5 minutes before eating if you don't like them ice cold.
  • Double the ganache recipe and keep it in the fridge; it's amazing drizzled over yogurt, pancakes, or even ice cream.
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