Peanut Butter Cup Overnight Oats
This recipe for peanut butter cup overnight oats combines 2 layers of overnight oats (peanut butter and chocolate). The ultimate breakfast for peanut butter lovers!
Servings: 4
Ingredients
Peanut Butter Layer
- 1 cup quick cooking oats*
- 1.25 cups almond milk unsweetened vanilla
- 2 teaspoons chia seeds
- 1 tablespoon honey*
- 2 teaspoons ground flax seed
- 2 tablespoons all-natural peanut butter
- pinch salt
Chocolate Later
- 1 cup quick cooking oats*
- 1.5 cups almond milk unsweetened vanilla
- 2 teaspoons chia seeds
- 1 tablespoon maple syrup*
- 2 teaspoons ground flax seed
- 3 tablespoons cocoa powder
- pinch salt
Optional toppings
- all natural peanut butter
- mini chocolate chips
Instructions
For the Peanut Butter Layer
- Place all ingredients into a glass food storage container. Mix well. Refrigerate for at least 2 hours or overnight.
For the Chocolate Layer
- Place all ingredients into a glass food storage container. Mix well. Refrigerate for at least 2 hours or overnight.
For the Peanut Butter Cup Overnight Oats
- Layer 1/4 of the peanut butter oats and 1/4 of the chocolate oats in a jar (we use 1/5 L Weck jars). Repeat until all 4 jars are assembled. Top with all-natural peanut butter and a few chocolate chips.
- Enjoy immediately or store in the refrigerator for up to 5 days.
Notes
- Storage: Store overnight oats in airtight containers in the refrigerator for up to 5 days.
- Oats: Old-fashioned rolled oats also work in this recipe.
- Sweeteners: We like to use honey in the peanut butter layer and maple syrup in the chocolate layer. Feel free to mix it up and use agave, honey, or maple syrup interchangeably in either layer - use your favorite!
- Containers: We used these large glass containers for the individual flavors and separated them out into single serve jars for easy access in the morning.
- Nutrition Information: Does not include toppings.
Nutrition
Calories: 279kcal | Carbohydrates: 41g | Protein: 10g | Fat: 11g | Fiber: 9g | Sugar: 8g