I’m about to show you how non-boring peanut butter overnight oats can be.
This is one of my go-to breakfasts — at least three times a week. I dress it up so it feels a little over the top but is still doable on a weekday morning. I LOVE IT.
Overnight oats are a favorite of mine. They’re easy, satisfying, and great for busy mornings. I’ve shared several variations before, but this peanut butter version with chocolate granola is one of my top picks. I don’t usually prefer hot oatmeal, but overnight oats give a cool, chewy texture I actually crave.
I like mine slightly sweet — not candy-sweet, but with the warmth of nut butter and a touch of maple or honey. Adding lots of texture with crunchy toppings and fruit makes them filling and enjoyable.
The best combo, in my opinion, is chocolate and peanut butter. It’s classic for a reason — a morning bowl with peanut butter swirled in and a crisp chocolate granola on top is instantly comforting and delicious.
So let’s get to it.
The base is simple: old-fashioned rolled oats and milk. I often use a coconut-almond milk, plus chia seeds and hemp hearts for extra texture and nutrition. A little maple syrup, a pinch of salt, and vanilla extract round out the flavor.
I like to stir in a tablespoon of peanut butter and leave some larger swirls or chunks for texture — think chocolate-peanut butter ice cream with those irresistible chunks. Then cover and chill the oats for at least four hours or overnight.
In the morning, I add a splash more milk, a little extra peanut butter if I want, and top the oats with a quick grain-free chocolate granola. I prefer a grain-free topping so I’m not piling granola on top of grains — the granola here is mainly coconut flakes, peanuts, and almonds toasted in a skillet with coconut oil and maple syrup, then tossed with cocoa powder for chocolate flavor.
The granola is crunchy and quick to make — toast the nuts and coconut, stir in cocoa and maple syrup, then cool it on parchment. Make a batch and it will keep in a jar for several breakfasts.
Sprinkle a bit of cocoa powder, brew a big pot of coffee, and you’ve got a perfect start to the day.
Peanut Butter Overnight Oats
Peanut Butter Overnight Oats with 5 Minute Chocolate Granola
1 to 2 people
20 mins
5 mins
4 hrs
4 hrs 25 mins
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Ingredients
Peanut butter overnight oats
- 1 cup old-fashioned rolled oats
- 1 cup milk (cow, almond, coconut, etc), plus more for drizzling
- 1 tablespoon chia seeds
- 1 tablespoon hemp hearts
- 2 teaspoons maple syrup
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons creamy peanut butter
- 1 banana, sliced
5 minute chocolate granola
- ½ tablespoon coconut oil
- ½ cup peanuts
- ⅓ cup slivered almonds
- ⅓ cup flaked coconut
- 1 teaspoon cocoa powder
- 1 teaspoon maple syrup
- Pinch of salt
Instructions
- In a bowl, stir together the oats, milk, chia seeds, hemp hearts, maple syrup, vanilla extract, and salt. Stir in 1 tablespoon of the peanut butter. Cover and refrigerate for at least 4 hours, or overnight.
- To serve, drizzle with a little extra milk and stir. Add the remaining peanut butter on top, then sprinkle with the chocolate granola and arrange the sliced banana.
5 minute chocolate granola
- Heat a large skillet over medium-low heat and add the coconut oil. Once melted, add the peanuts, almonds, and coconut. Cook 1–2 minutes until they begin to toast.
- Stir in the cocoa powder, maple syrup, and a pinch of salt. Cook 1–2 more minutes, then spread the mixture on parchment paper and let cool completely. Break into clusters and store in an airtight container.
Did you make this recipe?
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