Chocolate Peanut Butter Overnight Oats

Name: Chocolate Peanut Butter Overnight Oats
Total time: 6 h 10 min
Yield: 1 jar, or 5 for the week
Cuisine: American
Ingredients: ⅓ cup rolled oats (certified gluten-free - check the label for GF); ½ cup oat milk (certified gluten-free, such as Oatly or a Chobani GF line - check the label for GF); 2 tbsp peanuts, or natural peanut butter; 2 Medjool dates, pitted; 1 tbsp unsweetened cocoa powder; pinch of sea salt

by Matt KennardPublished September 18, 2026

Dates for the sweetness, peanuts for the protein, cocoa for the rest. Cold from the jar.

Be the first to rate

Yield: 1 jar, or 5 for the week
Portion: about 290-320 cal and 14-15 g protein per jar
Prep: 10 min
Total: 6 h 10 min
Keeps: 3-4 days refrigerated

No-cook Gluten-free Dairy-free Vegetarian Breakfast Make-ahead Weeknight

Jump to recipe

Inspired by MUSH's chocolate peanut butter overnight oats. Six ingredients, sweetened only with dates, and it gets to about 15 g of protein without protein powder.

Ingredients

1 jar, or 5 for the week

⅓ cup rolled oats (certified gluten-free - check the label for GF)
½ cup oat milk (certified gluten-free, such as Oatly or a Chobani GF line - check the label for GF)
2 tbsp peanuts, or natural peanut butter
2 Medjool dates, pitted
1 tbsp unsweetened cocoa powder
pinch of sea salt

Method

Prep smooth and caramel-coloured

Blend the dates into the oat milk until smooth. Blending about half the peanuts in as well gets the texture closer to the store version.
Prep no lumps

Whisk in the cocoa and salt.
Assemble combined

Stir in the oats and the remaining peanuts.
Chill 6 h or overnight · thick

Divide into jars, seal and refrigerate at least 6 hours.

Comments (0)

No comments yet.

Chocolate Peanut Butter Overnight Oats

Ingredients

Method

Comments (0)

More like this

Pancakes

Waffles

Quick Gluten-Free Cinnamon Rolls

Gluten-Free Apple Turnovers