These Chocolate Peanut Butter Overnight Oats With Yogurt are topped with homemade peanut butter cups!
Creamy-dreamy, chewy oatmeal that tastes like a peanut butter cup. Yes, that actually exists, and no, I’m not being dramatic. When I was taking my first crack at this recipe, I was half-asleep and mildly grumpy at the world (aka Monday), and I had zero expectations. Then I took one bite of that rich, chocolaty yogurt hugging the soft oats and salty-sweet peanut butter cup chunks, and suddenly I didn’t care what day it was. I just wanted another spoonful.
This is not some “I threw oats in a jar and hoped for the best” kind of situation. This is full-blown dessert-for-breakfast energy, except it’s got protein, whole grains, and the kind of slow-burn carbs that keep you full through the chaos of your morning. The homemade peanut butter cups are basically little nuggets of joy tucked in between every few bites. It’s like a reward to kickstart your day.
Also, if you’ve ever been the person sneaking yogurt containers out of your bag in public like some kind of dairy ninja (hi, it’s me), you’re going to feel very seen by this recipe. The chocolate yogurt drink here does all the creamy work for you—no stealth yogurt spoons required.
Are Chocolate-Peanut Butter Overnight Oats With Yogurt Healthy?
These oats may taste like dessert, but they’ve got some pretty healthy qualities and wholesome ingredients that keep you full all morning long. Oats are full of fiber, while powdered peanut butter cuts down on fat without ditching the flavor or protein. The yogurt drink contains even more protein, plus gut-healthy probiotics. Oh, and the homemade peanut butter cups are still so much better than whatever’s lurking in the candy aisle.
If you wanted to make this dairy-free, you could swap the yogurt drink for a plant-based option. Either way, you’ll be in for a treat that tastes more indulgent than it is.
Why I Use A Chocolate Yogurt Drink Instead Of Milk
I use a chocolate yogurt drink in this recipe because it gives the oats a richness that’s akin to pudding, but even better (in my opinion).
Using a chocolate yogurt drink keeps everything creamy and thick without turning it into a gloopy mess. Plus, it adds protein without me having to mix in clumpy, chalky protein powders that never blend right anyway. It’s a shortcut that benefits everybody.
Can I Prep This Ahead?
Yep, that’s the point of overnight oats. I’ve made oats that last for up to 1 week in the fridge! It really depends on what you put in them. These are best eaten within 3 days of making them.
Serving Suggestions
I admit, I’m a total sucker for overnight oats. They are my absolute favorite take on a breakfast food, and I never get tired of experimenting with different flavor combinations. After you try these chocolate-peanut butter overnight oats, I recommend whipping up a batch of Black Forest Cake Overnight Oats, Coffee Overnight Oats With Greek Yogurt, or Strawberry Overnight Oats.
Recipe
Ingredients
For The Oats:
- 1 cup old-fashioned rolled oats
- 2 tablespoons powdered peanut butter
- 1 cup chocolate yogurt drink
- 2 teaspoons honey
For The Peanut Butter Cups:
- 2 tablespoons semi-sweet chocolate chips
- 5 teaspoons natural peanut butter divided (1 tablespoons + 2 teaspoons)
Instructions
- In a medium bowl, stir together the oats and peanut butter powder. Divide evenly between 2 cups.
- In a large liquid measuring cup, combine chocolate yogurt drink and honey. Microwave for 10-15 seconds, until the honey melts. Be careful not to cook too long, or you'll cook the yogurt.
- Divide the yogurt/honey mixture evenly between the 2 cups. Place into the refrigerator and chill at least 6 hours to overnight.
- In a medium, microwave-safe bowl using half power and 30-second cooking intervals, melt the chocolate chips until smooth.
- Place two mini muffin liners into 2 mini muffin pan cavities. Pour a small amount of melted chocolate into the bottom and smooth out. Divide 1 tablespoon of the peanut butter between each cavity, leaving space around the side. Place in the freezer until set, about 30 minutes.
- Once set, reheat the chocolate chips to melt them. Then, fill the muffin liners so that the peanut butter is covered. Place into the freezer to set while the oats set.
- Once the oats have sat long enough, chop up the peanut butter cups and divide them between the cups. Finally, drizzle with the remaining peanut butter.
- Enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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