Wednesday, May 4, 2016

Peanut Butter Cup Overnight Oats

Yes, I'm writing about oatmeal again. Yes, this one includes chocolate and peanut butter. And I realized as I ate it that it is really a variation on my favorite oatmeal. But this was so good for breakfast that I have to share the recipe. I could really eat this for dessert, as it reminded me of the Braum's peanut butter cup ice cream I ate in the middle of the night last night. (Yes, the middle of the night. I was hungry and couldn't sleep and so I chose to enjoy ice cream and the novel I was reading.) So without further ado: peanut butter cup overnight oats (adapted from Bran Appetit's Double Chocolate Overnight Oats)

Rich chocolate, salty peanut butter + the health of oats? Mmm!


1/2 c rolled oats
1/2 c skim milk
1/4 c unsweetened applesauce
1 t maple syrup
2 T cocoa powder
1/4 t salt
1 T (or more) natural peanut butter for topping


1. Mix all of the ingredients except the peanut butter in a small bowl or a medium-sized jar.
2. Refrigerate overnight, or for at least 8 hours.
3. Before eating, "fill" the chocolate peanut butter oatmeal shell with the peanut butter.


Don't omit the salt mixed in with the oats. It really brings out the richness of the chocolate and the sweetness of the maple syrup.

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