Chunky Monkey Overnight Oats
An easy overnight oats recipe that combines delicious flavors of peanut butter, chocolate, and banana. Satisfying and protein-rich!
AuthorKaitlin - The Garden Grazer
Prep Time:10 minutes mins
Chill time:5 hours hrs
Total Time:5 hours hrs 10 minutes mins
CourseBreakfast
CuisineGluten-Free, Oil-Free, Vegan
Servings1 (about 1 heaping cup)
- 1/2 ripe banana
- 1/2 cup old-fashioned rolled oats (gluten-free if desired)
- 1/2 cup dairy-free milk
- 2 tsp. chia seeds
- 2 tsp. cacao powder (or cocoa powder)
- 1-2 Tbsp. pure maple syrup (I use about 1 1/2)
- 2 Tbsp. creamy, natural peanut butter (or more to taste)
Optional:
- 1/2 tsp. vanilla extract, 1/8 tsp. almond extract, ground cinnamon, etc.
In a medium mixing bowl, mash banana.
Add oats, milk, chia, cacao, and maple syrup. Stir well to combine.
Add peanut butter. (I like to drop mine in small dollops so there are clumps of peanut butter.) Gently stir to combine.
Transfer mixture to a mason jar or small bowl. Then lightly press down with a spoon to make sure oats are fully immersed in the liquid.
Cover and refrigerate at least 5 hours or overnight.
Recipe yields about 1 heaping cup. This makes one large serving, or two smaller servings.
Serving: Enjoy as is, or top with fresh berries, sliced banana (I use the leftover 1/2 banana for serving), ground cinnamon, additional peanut butter, cacao nibs, etc.
Calories: 509 kcal | Carbohydrates: 66 g | Protein: 16 g | Fat: 23 g | Saturated Fat: 4 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 10 g | Trans Fat: 1 g | Potassium: 674 mg | Fiber: 11 g | Sugar: 23 g | Vitamin A: 42 IU | Vitamin C: 5 mg | Calcium: 263 mg | Iron: 3 mg