Peanut Butter and Chocolate Overnight Oats

Let’s be honest; is there anything more decadent than having dessert for breakfast?

Alright alright, so this isn’t exactly a chocolate sundae, but in my eyes, it comes pretty close.

Overnight oatmeal is an oldie but goodie breakfast favourite that I just keep coming back to year after year. Not only is it incredibly versatile, it’s also super easy to prepare and keeps well over several days making it a prime candidate for pre-prepped breakfasts.

Don’t get me wrong, I still love a good protein smoothie, but these days my body has been craving something a little more substantial  and filling after my morning workouts, and this classic combination fits the bill perfectly.

Velvety, peanut butter and banana oats meld wonderfully with the rich chocolate layer to produce a flavour combination so harmonious that even the founder of the Reese’s cup would be jealous.

I mean, this is pretty much the closest you can get to actually having a peanut butter cup for breakfast, which is always a win in my books.

Some “recipe” notes:

• I add in the protein powder for an extra boost, but it’s not vital, and if you’re serving this to little ones I’d recommend omitting it altogether. If you do leave it out however, you may want to add an extra 1/2 tbsp of cacao as well as some sweetener like half a packet of stevia or a tablespoon of maple/agave syrup to cut the bitterness.
• I used 275 ml/9.3 oz jars which are a little bit bigger than you need but they leave a good amount of space for additional toppings, which I prefer. Use whatever jar/tupperware you have on hand.
• The recipe makes 3 servings, but you could easily double to make more if you so desire. That said I generally prefer to prep breakfasts for no more than 3 days at a time for maximum freshness.
• If you’re allergic to peanuts or nuts in general, try sunflower seed butter or tahini in place of the peanut butter.
• I’ve recently been experimenting with using oat bran in place of rolled oats and it works just as well, particularly if you prefer a creamier texture. For oat bran, I’d recommend using a 1/3 cup per serving, so a total of just 1 cup for the whole recipe.

This recipe marks my first time using freshly churned peanut butter, which I picked up at the newest branch of Alosra supermarket at the El Mercado mall.

The texture is something between a crunchy and a smooth peanut butter, and price wise I would say its on par if not a little bit cheaper than Whole Earth, which is my preferred brand of organic peanut butter. The taste is, as one would expect, very peanutty, rich and unadulterated – no added sugar or preservatives of course.

But back to the oats – if you’re looking for a quick, easy and nutritious breakfast option, look no further.

Until next time, dear readers!