I love quick breakfasts that feel indulgent but are actually smart and portable. These Peanut Butter Cup Overnight Oats pack cocoa, peanut butter, and chopped peanut butter cups into a creamy, ready-to-go jar. If you like variations on overnight oats, try my take on apple cinnamon overnight oats for a fruit-forward version.
Why Make This Recipe
- It tastes like dessert for breakfast—rich peanut butter and chocolate without baking.
- It’s high in protein and fiber when you use Greek yogurt and chia seeds.
- It’s convenient: make jars ahead for 3–4 days of grab-and-go breakfasts.
- It’s customizable for kids’ lunchboxes or a quick office meal.
- Personal insight: I make a batch every Sunday because the texture gets creamier after 24 hours and the mini peanut butter cups stay delightfully soft.
Recipe Overview
Prep time: 10 minutes.
Cook time: 0 minutes (no cooking; chilling required).
Total time: 8 hours (including 6–8 hours refrigeration).
Servings: 2 jars (about 1 cup each).
Difficulty: Easy.
Method: Whisk wet ingredients, fold into dry ingredients, portion into jars, and refrigerate overnight for soaking.
If you want a sweet peanut-buttery treat on the side, consider pairing with the peanut butter cupcakes with strawberry frosting (version 2) for a brunch spread.
My Experience Making This Recipe
I tested this recipe with both dairy and plant milks to lock in the best texture. I learned that warming the peanut butter slightly makes it integrate smoothly and stops oily separation. I also discovered that using old-fashioned oats gives the best chew without turning mushy.
How to Make Peanut Butter Cup Overnight Oats
Start by warming 2 tablespoons of milk and stirring in 3 tablespoons creamy peanut butter until smooth—this helps it mix evenly. In a bowl, combine 1 cup old-fashioned rolled oats, 2 tablespoons cocoa powder, 1 tablespoon chia seeds, and a pinch of salt. Whisk the peanut-buttered milk with the remaining 1 cup milk, 1/2 cup plain Greek yogurt, 2 tablespoons maple syrup, and 1/2 teaspoon vanilla. Fold the wet mix into the dry ingredients, divide into two 12-ounce jars, top with about 6 chopped mini peanut butter cups, seal, and refrigerate 6–8 hours. Expect a thick, creamy texture that sets as the oats and chia absorb liquid.
Expert Tips for Success
- Use old-fashioned rolled oats for the best texture; quick oats get mushy and steel-cut need longer soaking.
- Warm the peanut butter (10–15 seconds in microwave) with a splash of milk to loosen oils and ensure a smooth mix.
- Measure chia seeds carefully—1 tablespoon thickens well; add more if you prefer pudding-like firmness.
- Use airtight 12-ounce mason jars for portion control and easy stacking in the fridge.
- For even chocolate flavor, sift the cocoa powder into the dry mix to avoid clumps.
If you’re planning a peanut butter dessert spread, the classic peanut butter cupcakes with strawberry frosting pair nicely.
How to Serve Peanut Butter Cup Overnight Oats
- Serve cold straight from the jar with extra chopped peanut butter cups, sliced banana, or chopped toasted peanuts.
- For a warm twist, microwave for 30–45 seconds, stir, and add fresh fruit before serving.
- Plate in shallow bowls topped with a drizzle of melted dark chocolate for a brunch display.
- Bring jars to a picnic or pack in a cooler for an easy, no-mess treat.
Storage and Reheating Guide
Store covered in the refrigerator for up to 4 days in airtight jars or containers. If you want to freeze, omit candy toppings, freeze in freezer-safe containers for up to 1 month, and thaw overnight in the fridge. Reheat frozen-thawed oats gently in the microwave in 20–30 second bursts, stirring between intervals to keep creaminess; add a splash of milk if too thick.
Recipe Variations
- Dairy-free: Use unsweetened almond or oat milk and coconut yogurt to replace Greek yogurt.
- Lower sugar: Swap maple syrup for 1–2 teaspoons of stevia or omit entirely and add mashed banana for sweetness.
- Gluten-free: Use certified gluten-free rolled oats.
- Snack-size dessert: Stir in crushed 3-ingredient peanut butter balls just before serving for added texture and protein.
Nutritional Highlights
- Good source of protein from peanut butter and Greek yogurt—helps keep you full.
- High in fiber from oats and chia seeds, which supports digestion and steady energy.
- Allergen info: contains peanuts and dairy (substitute to avoid). Portion: one 12-ounce jar per serving is filling; adjust calories based on added toppings.
Troubleshooting Common Issues
- If the oats are too thick after chilling, stir in 1–2 tablespoons of milk and let sit 10 minutes to soften.
- If they’re too thin, add 1 tablespoon oats or chia and refrigerate another hour to thicken.
- If peanut butter separates or clumps, warm it 5–15 seconds and whisk with a little milk before adding.
Frequently Asked Questions
Q1: Can I use quick oats or steel-cut oats?
A1: Quick oats will absorb liquid faster and can become very soft, so reduce soak time to 2–4 hours if using them. Steel-cut oats generally need overnight stovetop cooking or at least 12+ hours to soften in cold liquid, so they’re not ideal unless you prefer a chewier texture and plan longer soaking.
Q2: Will chocolate or cocoa powder make the oats bitter?
A2: Use unsweetened cocoa powder and balance with 1–2 tablespoons of maple syrup or honey. Sifting the cocoa into the dry ingredients prevents lumps and ensures an even chocolate flavor without bitterness.
Q3: How can I prevent the mini peanut butter cups from melting and making the top oily?
A3: Chop the candies and press them gently into the oat surface before sealing jars; refrigeration keeps them firm. If you plan to store more than 24 hours, add chopped cups just before serving for the neatest presentation.
Q4: Can I double the recipe and batch-make jars?
A4: Yes—multiply ingredients and fill multiple 12-ounce jars. They keep well for up to 4 days. Label jars with the date to use the oldest first, and don’t add delicate toppings until serving time.
Peanut Butter Cup Overnight Oats
- Total Time: 480 minutes
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
Indulgent yet healthy overnight oats made with peanut butter, cocoa, and mini peanut butter cups.
Ingredients
- 2 tablespoons milk
- 3 tablespoons creamy peanut butter
- 1 cup old-fashioned rolled oats
- 2 tablespoons cocoa powder
- 1 tablespoon chia seeds
- Pinch of salt
- 1 cup milk
- 1/2 cup plain Greek yogurt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla
- 6 mini peanut butter cups, chopped
Instructions
- Warm 2 tablespoons of milk and stir in 3 tablespoons creamy peanut butter until smooth.
- In a bowl, combine 1 cup old-fashioned rolled oats, 2 tablespoons cocoa powder, 1 tablespoon chia seeds, and a pinch of salt.
- Whisk the peanut-buttered milk with the remaining 1 cup milk, 1/2 cup plain Greek yogurt, 2 tablespoons maple syrup, and 1/2 teaspoon vanilla.
- Fold the wet mixture into the dry ingredients.
- Divide the mixture into two 12-ounce jars and top with chopped mini peanut butter cups.
- Seal and refrigerate for 6–8 hours.
Notes
For a chocolate twist, serve with extra chopped peanut butter cups or fresh fruit. Store in airtight jars for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 320
- Sugar: 12g
- Sodium: 200mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 11g
- Cholesterol: 10mg