Chocolate Peanut Butter Overnight Oats
Creamy oats soaked overnight in milk with cocoa and peanut butter, layered with banana slices. A dense, chocolate-rich breakfast you can grab cold from the fridge.
- Total
- 250 min
- Prep 10 · Rest 240
- Serves
- 1
- Difficulty
- Easy
You'll practice: Folding
- Sweet
- No cook
Instructions
-
Put 50 g oats, 1 tbsp cocoa powder and 1 pinch salt in a jar. Stir with a spoon until the cocoa is evenly distributed and no dry clumps remain.
~2 min
Stirring cocoa into dry oats first coats the particles, preventing clumps when liquid is added.
Cocoa powder clumps easily: stir it into the dry oats first, before any milk goes in, so it disperses evenly instead of floating in pockets.
-
Add 1 tbsp peanut butter and 150 ml milk. Stir hard with the spoon for about 1 minute, scraping the bottom and corners, until the mixture is smooth and the oats are fully wet.
~1 min
Vigorous stirring hydrates the oats and dissolves cocoa, ensuring even saturation for creamy texture.
-
Peel the banana and slice it into 1 cm rounds. Fold half the slices into the jar, then press the rest gently on top.
~3 min
The banana slices folded into the jar soften overnight and sweeten the oats from within, so keep the slices pressed on top for texture the next morning.
Folding Use a gentle lifting motion to incorporate banana slices without crushing them. Stop as soon as they are evenly distributed.
-
Seal the jar and refrigerate for at least 4 hours, ideally overnight. The oats are ready when the mixture is thick, creamy and the oats are soft with no crunch left.
~240 min
Refrigeration allows oats to absorb liquid slowly, softening them and developing thick, creamy texture.
-
Stir the chilled oats once with a fork to loosen them. If they are too thick to spoon, stir in 1 to 2 tbsp milk. Eat cold straight from the jar.
~3 min
Stirring loosens the set mixture; adding milk adjusts viscosity for a spoonable consistency.