These vegan Chocolate Peanut Butter Overnight Oats With Chia Seeds are perfect for busy mornings or on the go. They fill you up for hours and are portable.
These Chocolate Peanut Butter Overnight Oats With Chia Seeds are my go-to breakfast for days when I am out and about or when my mornings are hectic.
They are filled with protein and fiber so I stay full for hours. You can meal prep several days worth at a time.
Peanut butter and chocolate are a match made in heaven. The combo is my go-to when I want something sweet. This recipe has the perfect balance of creamy peanut butter and sweet chocolate.
Another recipe with chocolate and peanut butter is my No-Bake Chocolate Peanut Butter Bars.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Gluten free rolled oats: Old fashioned rolled oats work best for overnight oats. They get soft enough while not being too mushy.
- Soy milk: Adds protein and flavor. You can use your favorite non-dairy milk.
- Cacao powder: Adds the chocolate flavor. You can also use cocoa powder.
- Peanut butter: For its creamy nutty flavor. You can use whatever your favorite is: all natural or shelf stable.
- Chia seeds: I added chia seeds for some protein and fiber. You can leave them out if you like.
- Maple syrup: I used maple syrup because it is one of my favorite sweeteners. You could also use agave syrup, dates, brown sugar, white sugar, or a sugar free sweetener.
- Cacao nibs, dark chocolate chunks or chocolate chips : I like cacao nibs for the bitter chocolaty taste. When I updated this recipe I used dark chocolate chunks to add a little sweetness. You could use cacao nibs, dark chocolate chunks or chocolate chips, or leave them out altogether.
- Salt: To enhance the flavors and bring out the sweetness of the maple syrup.
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Mix dry ingredients in a mason jar. Add wet ingredients. Let sit overnight.
In the morning add dark chocolate chunks or cacao nibs to the oatmeal.
How Long Do Overnight Oats Need to Soak?
Place the overnight oats in the fridge for a minimum of 3-4 hours up to 72 hours.
- You may want more liquid than I've listed. Start with the amount shown and check the consistency in the morning to see if you want more after it's been absorbed.
- Add the cacao nibs or chocolate chips right before you eat it.
- If you try this with vegan yogurt or coconut milk you may want more liquid because it will make the oats thick and dense.
These vegan overnight oats will last up to 3 days in the fridge.
📖 Variations / Additions
- Chocolate chips
- Raspberries, strawberries, or other berries
- Almond butter, cashew butter or other nut butter
- Sunflower seed butter
- Vegan yogurt
- Coconut milk
- Almond milk, oat milk, cashew milk or other dairy-free milk
- Nuts: peanuts, pecans, walnuts, almonds
- Vanilla extract
- Protein powder
- Hemp seeds
- Flax seeds
- Spices: cinnamon, nutmeg, cardamom
- Berries or banana slices
You can eat these overnight oats straight from the fridge or heat them up in a bowl if you wish. To heat them, remove the lid and microwave at 30 second intervals until warmed to your liking.
Old fashioned rolled oats work the best for overnight oats. They have a soft texture, but are not too mushy.
You can eat them cold or hot. You can heat them up in the microwave at 30 second intervals until hot.
I like soy milk for some added protein, but you can use whatever kind you like. You can even use coffee.
That way, you get your breakfast and coffee all in one, like my Mocha Almond Overnight Oats.
These easy vegan overnight oats with chocolate and peanut butter are great for on the go or traveling. There's no need to skip breakfast when you can make these the night before.
I originally posted this recipe February 18, 2016. I added new photos and text when I republished it.
*Don't forget to come back and leave your feedback and star rating.
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Chocolate Peanut Butter Overnight Oats With Chia Seeds
- ½ cup gluten free rolled oats
- 1 tablespoon peanut butter
- 1 tablespoon cacao powder or cocoa powder
- 1 tablespoon chia seeds
- 2 teaspoons maple syrup
- ½ cup soy milk
- 2 tablespoons dark chocolate chunks or cacao nibs (optional)
- Put rolled oats, cacao powder and chia seeds in a mason jar. Stir to combine. Add peanut butter, maple syrup and soy milk. Stir again. Let sit in refrigerator overnight.
- In the morning, stir again, and top with dark chocolate chunks or cacao nibs.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
Lenka Podzimek says
This recipe looks so yummy!! Will be making it soon! 🙂
How lovely! I'm almost-vegan these days, and always on the lookout for lovely breakfast ideas. And this is definitely one of those - thanks for sharing!
Mark, Compass & Fork says
I love making my own things from scratch. And I love oats, muesli and granola. I am going to have to add this one to my repertoire.
Willow Moon says
I do too! I have been having fun baking my own granola with flavors I love.
April @ Girl Gone Gourmet says
Peanut butter and chocolate for breakfast?? Um, yes please! I like how convenient this is -- I often skip breakfast because I'm in such a hurry to get to work. Love that this can be prepped the night before! 🙂
Willow Moon says
It's perfect for a grab and go meal!
The Kentucky Gent says
Doesn't get much better than chocolate PB oats!
Vicky @ Mess For Less says
Can't wait to try this!
Malibu Mama Loves says
Looks yummy! Great to connect with you on Facebook, so glad I found your site! Keep up the great work!
Willow Moon says
This looks delicious and nutritious! Thank you for sharing this recipe!
That looks delicious!
Oh looks delish! I need a whole Pinterest board just for overnight oats:) definitely trying this one!
Willow Moon says
I bet you could really fill up an overnight oats board, there are so many out there!