Chocolate peanut butter overnight oats
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Rolled oats, Greek yogurt, cocoa and natural peanut butter mixed and chilled in a jar. A chocolatey make-ahead breakfast that keeps in the refrigerator.
Ingredients
- ⅔ cup unsweetened milk of choice
- ½ cup heaping rolled oats
- ⅓ cup plain Greek yogurt
- 1 tablespoon chia seeds or ground flaxmeal
- ½ teaspoon vanilla extract
- 2 tablespoons natural peanut butter
- 2 tablespoons unsweetened cocoa powder
- Pinch of salt
- 0–2 tablespoons honey or maple syrup
Equipment
- mixing bowl
- mason jars
Directions
- Stir all the ingredients together in a medium bowl, then spoon into a jar with a tight-fitting lid.
- Close the jar and chill for at least 4 hours, ideally overnight.
Notes
Keeps in the refrigerator for up to one week. Safety: keep at 40 F or below; no honey for babies under 1.
Nutrition
Serving: 335g | Calories: 560kcal | Carbohydrates: 53g | Protein: 31g | Fat: 29g | Saturated Fat: 8.1g | Trans Fat: 0g | Cholesterol: 20mg | Sodium: 242mg | Potassium: 904mg | Fiber: 12g | Sugar: 15g | Vitamin A: 267IU | Vitamin C: 0mg | Calcium: 343mg | Iron: 4.5mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); ⅔ cup unsweetened milk of choice counted as whole milk, ⅓ cup plain Greek yogurt counted as nonfat Greek yogurt, chia seeds or ground flaxmeal (the first choice counted), natural peanut butter counted as smooth peanut butter. Brands and portions vary, so use it only as an approximation.