Peanut Butter Cup Oats (Printer View)

Creamy oats layered with peanut butter and cocoa, chilled for a luscious sweet start or snack.

# What you'll need:

→ Oats Base

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

→ Peanut Butter Layer

08 - 3 tablespoons creamy peanut butter
09 - 2 tablespoons milk (to thin, if needed)

→ Chocolate Layer

10 - 2 tablespoons unsweetened cocoa powder
11 - 2 tablespoons maple syrup or honey
12 - 2 tablespoons milk

→ Toppings

13 - Mini chocolate chips (optional)
14 - Crushed roasted peanuts (optional)
15 - Sliced bananas (optional)

# Method:

01 - In a medium bowl, combine rolled oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla extract, and salt. Stir thoroughly until all ingredients are well incorporated.
02 - Divide the oat mixture evenly between two jars or airtight containers with lids.
03 - In a small bowl, whisk together peanut butter and 2 tablespoons milk until the mixture reaches a smooth, pourable consistency. Drizzle or spoon half of this mixture over the oat base in each jar.
04 - In another small bowl, combine cocoa powder, maple syrup, and 2 tablespoons milk. Whisk until a smooth chocolate sauce forms. Drizzle or spoon half of this mixture over the peanut butter layer in each jar.
05 - Cover jars with lids and refrigerate for a minimum of 8 hours or overnight.
06 - In the morning, top each jar with mini chocolate chips, crushed peanuts, or sliced bananas if desired. Serve chilled.

# Expert Advice:

01 -
  • It's basically a spoon-able peanut butter cup that you can eat without guilt because, well, oats.
  • Zero cooking involved means you can stumble through your kitchen half-asleep and still have something impressive waiting.
  • The texture stays creamy but substantial enough that it actually keeps you full, unlike some overnight oats that feel like eating pudding.
02 -
  • The cocoa powder will absolutely clump up if you try to mix it dry with the milk, so always whisk it smooth in a separate bowl first or you'll end up gritty and disappointed.
  • Don't over-blend the peanut butter or it gets too thin and separates from the oats; you want it thick enough to create distinct layers that look intentional.
03 -
  • Make a batch of these on Sunday and you'll have breakfasts ready for days—they keep well in the fridge for about four days, which means you can grocery-shop once and eat intentionally all week.
  • The peanut butter will separate slightly from the oats if you don't drink or eat it within a few days, so that's when you know it's time to start fresh.
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