🌱 Chocolate Peanut Butter Cup Overnight Oats

Chocolate Peanut Butter Cup Overnight Oats

Protein: 47 g

Prep Time: 5 mins | Cook Time: 0 min (overnight rest)

Serves: 1

Rolled oats: 55g / 1.9 oz / ½ cup + 1 Tbsp
Chocolate whey protein powder: 30g / 1.1 oz / 1 scoop
PB2 (powdered peanut butter): 14g / 0.5 oz / 2 Tbsp
Cacao powder: 3g / 0.1 oz / 1 tsp
Chia seeds: 8g / 0.3 oz / 2 tsp
Ripe banana: 120g / 4.2 oz / 1 medium (half mashed, half chopped)
Skyr or plain Greek yogurt: 60g / 2.1 oz / 3 Tbsp
Unsweetened almond milk: 150ml / 5.1 fl oz / ⅔ cup
Honey: 7g / 0.25 oz / 1 tsp
Ground cinnamon: ½ tsp
Tiny pinch of salt
Optional toppings (not included in macros): dark chocolate chips, crushed peanuts, cacao nibs

1. In a jar or container, combine oats, protein powder, PB2, cacao powder, chia seeds, cinnamon, and salt. Stir to mix dry ingredients.

2. Mash half the banana directly into the mixture and stir well.

3. Add the Skyr or Greek yogurt and mix until creamy and fully combined.

4. Slowly pour in the almond milk while stirring, then drizzle in the honey.

5. Fold in the chopped banana pieces.

6. Cover and refrigerate overnight (or at least 6 hours).

7. In the morning, stir well. If too thick, add a small splash of almond milk and stir again.

Batch Ahead: Make up to 3 jars at once - prep all ingredients simultaneously and divide evenly. Keeps well for up to 3 days in the fridge.
Storage: Refrigerate in sealed jars or airtight containers for up to 3 days.
Stir before eating each day as the oats continue to absorb liquid overnight.
Reheat: Best served cold straight from the fridge. If you prefer it warm/room temperature, microwave for 30-60 seconds and stir well.