Vegan Peanut Butter Chocolate Chip Overnight Oats make a perfect high protein breakfast for runners and non-runners alike! Peanut butter, cashew milk, rolled oats, a little bit of maple syrup and dark chocolate chips marinate overnight in the refrigerator. This naturally sweetened, easy to make breakfast never looked so good!
You know that moment when you click open an e-mail that’s equally thrilling and terrifying?
I had that moment a few weeks back.
Around 4 a.m. on April 21, I got an e-mail from the Chicago Marathon congratulating me. My lottery entry to the race was approved.
… Which means I’ll be running 26.2 miles in October.
Because when you get into the Chicago Marathon, you don’t turn that down.
I ran a marathon back in 2014, and the training kind of took over my life. I even created a fun feature called Runner Food so I could share some of my favorite recipes I was using to fuel my body as I geared up to run the longest distance of my life.
After the marathon, I promptly got pregnant and stopped running. It was July and hot as blazes in Dallas, and I couldn’t stand the heat (or the first trimester exhaustion that made everything a slog.) And even though I began walking religiously once I felt better, it didn’t provide the same workout as running, even though it has felt wonderful to continually stretch my legs.
Fast forward nearly two years later.
I’m out of shape, though the dog, baby and I walk a 5K through our neighborhood at least four days a week.
I still don’t fit into my pre-pregnancy clothing.
I have been running sporadically… at best. And when I actually started getting into the swing of things, I got a nasty sinus infection that caused me to lose all the momentum because my body needed rest and time to fight it off.
Why am I telling you this?
Because I want to be honest with y’all and myself.
I’m not some elite athlete who is training for the Chicago Marathon. In fact, I only entered the lottery for the marathon so I could give myself a push in the right direction. Because I always need something to strive toward, and the goal of a full marathon seemed like a good idea.
I’m so excited to be training for something again, and I’m so scared because this goal is so huge after taking nearly two years off… but I think I can do it. And I want to share this journey with y’all because it will hold me accountable to actually doing it.
So in the coming weeks, you’ll see a post here and there about my training, as well as what I’m eating to fuel up. And today will serve as the re-launch of my Runner Food feature.
I cannot think of a better way to do it than with these Vegan Peanut Butter Chocolate Chip Overnight Oats.
Oatmeal has been my go-to raceday and long run breakfast for as long as I’ve been a runner. I generally don’t do anything fancy with it because the oats keep my belly full and happy.
However, motherhood has made this training cycle crazier, and I’ve found myself craving more protein on the days I’m running. So I decided one evening to change up my oatmeal game. Just to see if it worked.
Unsurprisingly, it worked.
Unsurprisingly, it is delicious.
Vegan Peanut Butter Chocolate Chip Overnight Oats are something so simple to make the night before a run. You mix all the ingredients together, dollop them individual mason jars, then let them hang out overnight.
Then the next morning?
Easy peasy, y’all.
And this recipe is going to be getting some major mileage as my mileage ramps up this summer.
Here’s how I made ’em:
Vegan Peanut Butter Chocolate Chip Overnight Oats
- 1 1/4 cup unsweetened cashew milk
- 1/2 cup unsweetened creamy peanut butter
- 1 1/2 cups rolled oats
- 2 tablespoons pure maple syrup
- 1/2 cup dark chocolate chips
Pour the cashew milk into a microwave-safe glass measuring cup. Add the peanut butter to the cashew milk.
Microwave for 1-2 minutes, or until the peanut butter and cashew milk can be whisked together smoothly. You do not want any peanut butter clumps in this mixture.
Measure the rolled oats into a large bowl.
Pour the peanut butter/cashew milk mixture on top of the oats, then add the maple syrup. Stir until combined.
Add the chocolate chips once the mixture has cooled slightly. (They might melt slightly, which is perfectly OK! If you want them more solid, though, let the oats come to room temperature until mixing in.)
Measure into three 8 oz. mason jars, and cover.
Refrigerate overnight, and enjoy the next morning.