Peanut Butter and Chocolate Overnight Oats
Recipe type: Breafkast
Prep time: 
Total time: 
Serves: 3
  • 1.5 cups rolled oats, divided
  • 2 tbsp chia seeds, divided
  • 1 scoop chocolate protein powder (optional)
  • 1 tbsp cacao powder
  • 1 medium banana
  • 2 tbsp natural organic peanut butter
  • 2 cups of unsweetened almond milk (or non-dairy milk of choice)
  • 1 tsp vanilla extract
  • Stevia or maple syrup to sweeten
  1. Start by dividing your oats and chia seeds into two separate medium bowls - we'll be preparing the peanut butter and chocolate layers separately.
  2. To a small blender or food processor, add 1 cup of the almond milk, the banana, peanut butter and vanilla extract as well as a little bit of stevia or whatever sweetener you prefer - blend until thoroughly mixed, then add your peanut butter mixture to one of the oats and chia bowls. Stir to combine until everything is well coated.
  3. To the second bowl, add the second cup of almond milk, cacao powder and chocolate protein powder if using. Whisk with a fork until well combined.
  4. To assemble, divide the chocolate and peanut butter layers equally among three jars or containers.
  5. Refridgerate overnight and enjoy in the morning with whatever toppings you desire - my favourites are fresh berries, bananas and cacao nibs.
Nutrition Information
Calories: 386 Fat: 12.9 g Saturated fat: 1 g Carbohydrates: 49.9 g Sugar: 6.3 g Sodium: 160 mg Fiber: 11.2 g Protein: 18.1 g
Recipe by One Arab Vegan at