When youโre having one of those moments and all you want is chocolate and peanut butter, skip the gas station candy. Take five minutes on Sunday and prep a weekโs worth of Chocolate Peanut Butter Overnight Oats instead.
These overnight oats are rich, creamy, and totally satisfy the biggest sweet tooth – without the guilt. Each jar is filled with whole grains, healthy fats, and protein, and the best part is you probably already have everything you need in your kitchen to make these peanut butter chocolate overnight oats right now.

Quick Look at This Recipe
- Prep Time: 5 minutes
- Cook Time: None
- Total Time: 5 minutes (+ overnight soak)
- Servings: 1 (easy to scale for meal prep)
- Method: No-cook, overnight soak
- Flavor & Texture: Rich, chocolatey, creamy, dessert-like
Ingredient Notes
Youโll find the full ingredient list in the recipe card below. These notes will help you get the best flavor, texture, and consistency.
- Rolled oats (also called old-fashioned oats) are the best oats to use for overnight oats. Instant oats turn mushy, and steel-cut oats wonโt soften enough without cooking.
- Cacao powder and cacao nibs give these oats a deep chocolate flavor while providing fiber, iron, flavonoids, and other nutrients. If you donโt have cacao powder, unsweetened cocoa powder works just fine.
- Chia seeds are my favorite superfood to add to overnight oats. They help create a creamy texture and add fiber, protein, and omega-3s.
- Unsweetened almond milk is what I most often use, but coconut milk or any non-dairy milk works well. You can also use dairy milk if thatโs what you have.
- Natural Peanut butter adds richness, flavor, healthy fat, and protein. I recommend using natural peanut butter with peanuts as the only ingredient to avoid added oils and sweeteners.
- Pure maple syrup adds just enough sweetness to balance the chocolate. I like starting with less and adjusting in the morning.

Supplies
You can use any container with a lid, but my go-to is a 16-ounce wide-mouth mason jar. Itโs perfect for portion control, easy to transport, and makes overnight oats truly grab-and-go. Plastic mason jar lids are especially convenient for everyday use.
How to Make Chocolate Peanut Butter Overnight Oats {Step-by-Step}

- Step 1: Mix the dry ingredients. Add the rolled oats, cacao powder, and chia seeds to a 16-ounce mason jar. Stir until evenly combined.
- Step 2: Add the wet ingredients. Add the peanut butter, almond milk, vanilla extract, and maple syrup. Stir until everything is well mixed and chocolatey.
- Step 3: Refrigerate overnight. Cover tightly with a lid and refrigerate for 6โ8 hours or overnight.
- Step 4: Adjust and enjoy. Remove the lid and give the oats a good stir. Stir in the maple syrup. If the oats are too thick, stir in a splash of milk until creamy.
- Step 5: Finish and serve. Sprinkle with cacao nibs and drizzle with extra peanut butter if desired. Enjoy straight from the jar or in a bowl.
Expert Tips & Variations
- To reduce fat and calories, swap the peanut butter for PB2 or powdered peanut butter. Use about 2 tablespoons of powdered peanut butter in place of regular peanut butter. You can also check out my overnight oats with PB2 recipe for inspiration.
- Peanut butter already adds protein, but if you want more, stir in a 2 tablespoons of Greek yogurt, 1/4 cup cottage cheese, collagen powder, protein powder, hemp hearts, or other high-protein superfoods. You may need to add a little extra milk if the oats seem dry.
- You can also switch up the nut butter and use almond butter, cashew butter, or sunflower butter for a different flavor.

Make-ahead tips
For weekly meal prep: Prepare jars on Sunday and store them in the refrigerator for up to 5 days.
For freezing: You can assemble the dry ingredients in jars or freezer bags and freeze for up to 3 months. When ready to use, add milk and refrigerate overnight. My overnight oats freezer kit tutorial walks through this process step by step.

Chocolate Peanut Butter Overnight Oats
Equipment
- 1 16-ounce mason jar
- mason jar lids
Ingredients
- ยฝ cup rolled oats
- 1 tablespoon cacao powder
- 1 teaspoon chia seeds
- ยฝ cup almond milk unsweetened (you can use any non-dairy or dairy milk)
- 1 tablespoon peanut butter natural
- ยผ teaspoon pure vanilla extract
- 3 teaspoons pure maple syrup
- cacao nibs optional
Instructions
- Start by mixing the rolled oats, cacao, and chia seeds into a 16-ounce mason jar. Stir until evenly combined.
- Then add the peanut butter, almond milk, and vanilla extract. Stir until everything is well mixed and chocolatey.
- Tightly place the lid on and refrigerate overnight, preferably 6 – 8 hours.
- Remove the lid and give the oats a good stir. Stir in the maple syrup. If the oats are too thick, stir in a splash of milk until creamy.
- If desired, sprinkle with cacao nibs and drizzle with extra peanut butter if desired.
Notes
Nutrition
Other Overnight Oats Recipes
- Strawberry Banana Overnight Oats
- Chocolate Overnight Oats with Yogurt
- Pumpkin Overnight Oats
- Chocolate Cherry Overnight Oats
- Vanilla Overnight Oats
- Chocolate Banana Overnight Oats
Check out all of my healthy oatmeal recipes. Or check out all of my healthy breakfast recipes.
Did you make this recipe?
If you tried these Chocolate Peanut Butter Overnight Oats, Iโd love to hear about it. Leave a comment and a 5-star rating below – it helps other readers find the recipe and feel confident trying it too.



David Dack says
Hi Tammy
I keep coming back to your blog whenever I wanna try a new recipe. This one I made yesterday (using 95 percent pure chocolate) and the result was amazing. Thank you so much!
Tammy Kresge says
That’s great! I’m so happy you love this recipe – it’s one of my favs too. Also, thank you for continuing to come back to my blog.
David Dack says
Love this recipe. So delic.
Please keep this up
Tammy Kresge says
I’m so happy you love this recipe. Me too!
Erin says
Just made this and it was yummy and hearty! I swapped honey for maple syrup and one tablespoon of regular peanut butter for the powder. My recipe builder says 378 calories with no nuts or chocolate chips. A bit on the high side for breakfast, but very filling! I’m an instant overnight oats convert. Strawberries tomorrow!
Doug R. says
Yes, I found the same thing. This recipe makes enough for two servings, not one.
Ariel says
I don’t know how you came up with that calorie amount. I made it without the peanuts and chocolate chips. I love it. However it came out to 325 calories.
Kelsey says
I don’t care for powdered peanut butter on its own, but I bet in a smoothie or in overnight oats like this it would be perfect.
Jackie says
I found this recipe searching for a warm-weather replacement for my crock pot steel cut oats. They’re fabulous when it’s 20 degrees outside, but not so much when it’s 80. This one is awesome! Of course, me being me, I made some changes… I swapped hemp milk for the almond milk (as Mother Jones is making me feel bad about almonds lately), and I used cacao powder instead of cocoa powder. Even though the spellings are very close, they’re quite different things. Cacao is raw, and it has a lot more nutrients than cocoa powder (which is highly processed). Cocoa powder also has a powdery FEEL to it that I don’t like in my refrigerator oats. I strongly recommend trying cacao in anything chocolate-y that you’re not going to cook.
I also made the whole thing in a Glasslock bowl instead of a little Mason jar. The little jars are adorable, and I own a bunch myself, but eating breakfast out of them isn’t my favorite thing… I like to toss in a sliced banana with my oats, and just try doing that in a cute little jar! One nice thing about the Glasslock bowls is that you can just put all of your oatmeal ingredients into the bowl, give it a few good shakes, and then you’re done. I make breakfast for the whole week and it just takes a few minutes. You need to use a bowl with a VERY secure lid for this… Otherwise you’ll end up with your lovely chocolate oats on the ceiling!