Happy Friday, friends! It’s a beautiful, not-too-hot August day here in Oklahoma (which is a miracle, y’all). We’re kicking off the weekend with happy vibes and this Chocolate Peanut Butter Overnight Oats recipe!
Confession: I am SO ready for fall. Like….soooooo ready. Bring on ALL THE PUMPKIN things, warm spices, and delicious recipes (hello, Cinnamon Apple Pie Cookies). Yes please. I’m ready! Sadly, it won’t likely start cooling down in this part of the states until mid to late October. But to be honest, fall will most likely start for me exactly on September 1st, regardless of outside temps 😉 Because FALL! It needs to happen asap.
Out of curiosity, what are your fave healthy fall meals/snacks/desserts? I want to hear all about it in the comments below!
This Chocolate Peanut Butter Overnight Oats recipe is great for a healthy, quick, and easy breakfast!
Make them in about 5 minutes, place them in the refrigerator, and eat them in the morning! It’s as simple as that. These overnight oats will last about 2 days in the refrigerator! Sometimes I make a big bowl of the recipe and scoop out a portion for breakfast in the morning, and then sometimes I make the recipe in mason jars to store them. They’re also great for taking with you to work or school! There’s nothing like a healthy, easy breakfast in a jar!
Ok, let’s talk ingredients. I know this seems all splurgy and stuff, and don’t get me wrong…it IS. It could totally pass as dessert! But here are some of the ingredients I used in this recipe to make it a little healthier:
Mix those ingredients into rolled oats and unsweetened almond milk, and that’s it! Creamy, sweet, chocolately, peanut buttery goodness in overnight oats form in 5 minutes.
Here’s how to make this Chocolate Peanut Butter Overnight Oats recipe:
Chocolate Peanut Butter Overnight Oats
Vegetarian, Gluten Free
- 1 cup rolled oats
- 1 Tbsp peanut butter
- 1 cup unsweetened almond milk
- 1 Tbsp chocolate syrup
- 1 Tbsp mini chocolate chips
Mix the rolled oats and peanut butter together.
Add in the almond milk and let sit in the refrigerator overnight.
In the morning, top each serving with the chocolate syrup and mini chocolate chips.
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