Chocolate Peanut Butter Cup Overnight Oats (Vegan, GF)
Disclosure: This post may contain affiliate links
I love chocolate combos. Chocolate mint, great! Chocolate raspberry, delectable. But there’s one combo that tops them all: chocolate peanut butter.
This classic duo inspired my breakfast meal prep recipe for this week. Every day I got to enjoy Chocolate Peanut Butter Cup Overnight Oats. This healthy, vegan, protein packed breakfast tastes like I’m eating my favorite candy (which I may or may not have crumbled on top. Hey, life is all about balance!).
These jars are a great way to start off your morning. The oats provide you with slow burning carbs and fiber, allowing you to feel energized and full throughout the day. These jars will also give you a plant based protein boost from the peanut butter powder and silken tofu. Yes, you read that right, tofu. When blended, silken tofu can add a natural creaminess without the use of dairy. It’s also neutral tasting, making it the perfect blank canvas for your overnight oats. It also makes smoothies super creamy and thick.
It’s also an indisputable fact that any bowl, or jar in this case, NEEDS toppings. Before serving, I love to toss on some cacao nibs and extra peanut butter. Chocolate chips, crushed peanuts, and granola make great additions as well. And a Reese’s peanut butter cup truly makes the perfect addition.
If you’re a chocolate peanut butter like me, I know you’ll love these Chocolate Peanut Butter Cup Overnight Oats!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 3 servings
12 oz - Silken Tofu
120 ml - Unsweetened, Non-Dairy Milk
15 g - Cacao Powder - Sub cocoa powder
20 ml - Date Syrup - Sub liquid sweetener of choice
24 g - Peanut Butter Powder/Peanut Flour - Sub 24 g peanut butter*
170 g - Frozen, Riced Cauliflower*
80 g - Rolled Oats
¼ tsp - Kosher Salt
½ tsp - Vanilla Extract
Peanut Butter Layer:
36 g - Peanut Butter Powder/Peanut Flour - Sub 40 g peanut butter
10 ml - Date Syrup
3 tbsp - Unsweetened, Non-Dairy Milk
Peanut Butter Granola
Add cauliflower to a microwave safe dish. Microwave for 2-3 minutes or until just cooked through*. Set aside and allow to cool.
To a blender, add silken tofu, non dairy milk, cacao powder, date syrup, peanut butter powder, and vanilla extract. Blend until completely smooth.
In a large bowl*, add rolled oats, cauliflower and salt. Pour over tofu mixture and stir until well combined.
Allow oats to thicken in the fridge for at least an hour to overnight.
Meanwhile, mix together all of the peanut butter layer ingredients.
When ready to serve, remove the oats from the fridge. Add a layer of oats to mason jars, followed by a peanut butter layer, and then add another layer of oats. Top with any toppings you desire and enjoy.
Store jars in the fridge for up to 4 days in the fridge.
I used peanut butter powder to reduce some of the calories, but feel free to use peanut butter depending on your preferences
You can omit the cauliflower if desired. But you cannot taste it and it’s a good way to get in extra fiber, nutrients, and volume to your overnight oats.
Be careful not to overcook the cauliflower or you will be able to taste it.
The oats will expand overnight. Make sure there is enough room in the container for them to do so.
Want something else to get your chocolate peanut butter fix? How about this Chocolate Peanut Butter Baked Oatmeal?