Vegan Peanut Butter Chocolate Chip Overnight Oats
Vegan Chocolate Peanut Butter Overnight Oats make a hearty, delicious high protein breakfast! All you need are a handful of ingredients, including peanut butter and your favorite dark chocolate chips, to make this overnight oats recipe, which hangs out overnight in the refrigerator before you enjoy it in the morning. This recipe is naturally sweetened and incredibly simple to make.
This post contains affiliate links.
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 when 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.
Even though it’s been two years since I ran a marathon back in 2014 and I’m woefully out of shape… .
I’m not some elite athlete who is training for a 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.
Why I love this recipe:
I cannot think of a better way to re-launch of my Runner Food feature than with these (accidentally 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.
Unsurprisingly, it worked AND was delicious.
Vegan Peanut Butter Chocolate Chip Overnight Oats (aka Peanut Butter Cup Overnight Oats) are so simple to make the night before a run. You mix all the ingredients together, divide them into mason jars, then let them hang out overnight.
Then the next morning? You devour.
Easy peasy.
And this recipe is going to be getting some major mileage as my mileage ramps up.
More easy breakfast recipes for busy mornings: Strawberry Overnight Oats | Vegan Pumpkin Muffins | Make-ahead Tater Tot Breakfast Casserole | Croissant Breakfast Sandwich
What you need to make this recipe:
The Speckled Palate participates in affiliate programs. As an Amazon Associate, I earn a commission from qualifying purchases. Please refer to my disclosure page for more information about these affiliate programs.
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here is what you need to get from your pantry and the grocery store:
- Cashew milk — I really like unsweetened non-dairy milk to make my overnight oats. (Unsweetened cashew, almond milk and coconut milk are my go-tos.) That said, you can use cow’s milk if that sits right with your tummy.
- Creamy peanut butter — I prefer a natural unsweetened peanut butter, but you do you. The consistency will be different, but since we are mixing everything together, it should not be a huge deal.
- Rolled oats — these are essential to this recipe. We purchase these naturally gluten-free extra thick rolled oats from Bob’s Red Mill, and they don’t get soggy so quickly. Old fashioned oats work, as well. I do not recommend using steel cut oats or instant oatmeal.
- Pure maple syrup — this adds a little bit of sweetness to the oats. Use the real deal kind, as the flavor is milder and blends nicely with the peanut butter.
- Dark chocolate chips — these are my absolute favorite. You can use a different type of chocolate chips, if you prefer, though the oats won’t be vegan if you use a milk or semi-sweet chocolate.
How to make chocolate peanut butter overnight oats
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, and set aside. 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 oat mixture has cooled slightly. They might melt slightly, which is perfectly OK!
If you want the chocolate to remain in chip form solid, though, let the oats come to room temperature until mixing in.
Measure equally into three 8 oz. mason jars, and cover.
Refrigerate overnight, and enjoy the next morning.
Variations and substitutions:
- This recipe can be made with your favorite milk. If cashew milk isn’t your thing, use regular cow’s milk or another nondairy substitute, like soy, almond or oat milk. This helps give the overnight oatmeal a creamy texture.
- Swap out the nut butter. If you prefer almond butter, use that instead of peanut butter.
- Add bonus fiber with chia seeds.
- Sweeten more or less with the maple syrup. If maple’s not your thing, add the same amount of brown sugar to the peanut butter mixture and go with that. You could also use honey, in a pinch.
- If you’re feeling decadent, add toasted shredded coconut, toasted nuts or additional chocolate chips to garnish the overnight oats. You can add sliced bananas, strawberries or any other fruit you have on hand, too!
- Add a pinch of kosher or sea salt if your peanut butter is unsalted.
Frequently Asked Questions
Overnight is best, but you only really need 2-4 hours for the liquid mixture to really soak into the oats.
Yes, you can. While the base of this overnight oat recipe is peanut butter, you can add your favorite peanut butter-adjacent fruit to it before serving. Apple slices, banana or berries would make a delicious addition to this.
I use glass mason jars for my oats. In the morning, I’ll eat the straight out of the jar. If I’m feeding my kids, I will pour the oats into a bowl and add whatever toppings they want to them.
Quick tips and tricks to the best peanut butter chocolate overnight oats
- Use the right type of oats! Not only will the texture be better with old fashioned or thick cut oats, but they will last longer, too. If you use instant oats, your meal will be mushy.
- Tweak the recipe to your tastebuds. You can add more peanut butter or sweetener to fit your tastes. Feel free to add in toasted nuts, additional chocolate, sliced fruit and more when serving.
- How to store: Keep chilled in the refrigerator for 3-4 days max.
More overnight oat recipes to try:
Interested in making this rendition?
Here’s how I made ’em:
Vegan Peanut Butter Chocolate Chip Overnight Oats
Ingredients
- 1 ¼ cup unsweetened cashew milk
- ½ cup unsweetened creamy peanut butter
- 1 ½ cups rolled oats
- 2 tablespoons pure maple syrup
- ½ cup dark chocolate chips
Equipment
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Instructions
- 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.
Nutrition
Have you ever trained for a marathon?
What is your go-to breakfast to enjoy before a workout?
About the Author:
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…
Holy mackerel, I don’t know whether I should congratulate you or just give you a sympathetic nod of it’s-going-to-be-okay. Hats off to you for training for the Chicago marathon! I’m sure the whole process as well as the big day will be super rewarding. You’re inspiring me to sign up for an event – I haven’t done one in aaaages!
This PB and C oatmeal looks fantastic! Definitely the perfect breakfast to get you fueled for a big training run. Have a great weekend, m’dear!
Ha. I KNOW. That’s kind of how I feel about it, too. It’s going to be a great accomplishment, but getting there is going to be quite the journey. Here’s to great breakfasts before runs and for you registering for an event, too! Hooray!