AN EASY AND SATISFYING BREAKFAST RECIPE
What I love about overnight oats is that they are packed with fiber and protein, so easy to make, and so versatile – you can add different toppings and flavors for each day of the week. This time I went with the simple combination of chocolate and peanut butter.
This filling and delicious recipe can be enjoyed for breakfast, brunch, or as an afternoon pick-me-up. It is high in fiber, low in fat, vegan, gluten-free, and soy-free. Plus, it will take you less than 10 minutes to make.
To make overnight oats, it’s ideal to soak them in plant-based milk overnight, or at least for a couple of hours. The soaking process reduces the level of phytic acid which can inhibit the proper absorption of minerals link zinc and iron. By soaking them, your body will absorb the nutrients much better.
MEET THE INGREDIENTS
- Rolled oats – always make sure to buy certified gluten-free rolled oats to avoid possible cross-contamination.
- Chia seeds
- Rice milk
- Frozen bananas (check How to freeze bananas)
- Chunky peanut butter
- Raw cacao powder
ARE OATS GLUTEN-FREE?
Most people with coeliac disease or gluten intolerance can tolerate gluten-free oats with no problems. However, a small percentage of people may still react to avenin – a protein in oats similar to gluten. For these people, even certified gluten-free oats may be unsafe. If you develop any new symptoms after adding gluten-free oats to your diet, it’s best if you talk to your dietitian or a doctor.
Another problem can be cross-contamination. Even though oats are naturally gluten-free, they are often contaminated with gluten because they may be processed in the same facilities as gluten-containing grains like wheat, rye, and barley. Therefore, if you have celiac disease or gluten sensitivity, always make sure your oats are certified gluten-free to avoid any cross-contamination issues.
HOW TO MAKE CHOCOLATE & PEANUT BUTTER OVERNIGHT OATS
Soak rolled oats and chia seeds in rice milk overnight.
In the morning, place overnight oats into a high-speed blender. Add frozen bananas, peanut butter, and cacao powder. Blend briefly until smooth and creamy.
Serve in jars and sprinkle with grated dark chocolate.
HOW TO FREEZE RIPE BANANAS
Bananas are best frozen when they’re ripe or slightly overripe (spotty). Here is how to do it:
To freeze banana slices, line a baking sheet with parchment paper. Peel your bananas and cut into 1.5 – 2 cm thick slices. Arrange them in a single layer on the baking sheet and freeze until the bananas are solid, for about 2 hours. Once frozen, peel the banana slices off of the parchment paper, and place them in a freezer-safe container. Put them back into the freezer until ready to use.
Make sure you seal the container properly to prevent them from turning brown. Store bananas in the freezer for up to 3 months.
TIPS AND SUBSTITUTES
Peanut butter: If you have a peanut allergy, there are a bunch of great alternatives that are completely peanut-free: try adding a tablespoon of almond butter, sunflower seed butter, or tahini. It will taste equally delicious.
Rice milk: You can use other plant-based milk like almond, oat, or soy.
CHOCOLATE PEANUT BUTTER OVERNIGHT OATS ARE:
- Rich and filling
- Easy to make
Thank you for stopping by! If you try this recipe, please let us know what you think in the comments section below. Your feedback means a lot to us! Also, if you post it on Instagram, please tag us with @alltheworldisgreen because we love to see your remakes.
Chocolate Peanut Butter Overnight Oats
- 80 g gluten-free rolled oats
- 10 g chia seeds
- 250 ml rice milk
- 3 frozen bananas medium-sized
- 1 heaped tablespoon chunky peanut butter
- 2 tablespoons raw cacao powder
- Soak rolled oats and chia seeds in rice milk overnight.
- In the morning, place overnight oats into a high-speed blender. Add frozen bananas, peanut butter, and cacao powder. Blend briefly until smooth and creamy.
- Serve in jars and sprinkle with grated dark chocolate.
* The nutritional information provided is calculated automatically and should be used as an estimate.
This is my new favourite breakfast . I LOVE it. I make ahead of time (the night before, in jars for the next two days). Do you think it would be OK to not freeze the bananas since I am not eating right away anyway?
Hi, Catherine! Thank you so much for your wonderful feedback. I’m so glad you like it, it’s such an easy recipe. It’s totally OK not to freeze bananas. I’m just so used to using frozen bananas in my smoothies, even in winter ha, ha.
Wondering why the recipe says cook time is 10 minutes when I don’t see anything about cooking the oats? Is there a step missing?
Hi, Kat! Sorry, my bad. You don’t need to cook anything. It’s approx. 10 mins prep time, not cook time.
I love that everything is blended up. I don’t like most overnight oats because it is a gelatinized goo. Not appetizing at all. This is more like a smoothie. Texture is a huge component for me. Thank you!!
Thank you so much, Tomi! I’m glad you like it.
Sorry but I found it bland and very boring. I usually mix my oats with seeds and chia, bananas and pineapple and then serve with extra fruit like blueberries, strawberries, mangos or whatever is going. To me that tastes better. But please keep up the good work
Thanks for your feedback, Chris! You know that latin phrase: “De gustibus non est disputandum” or “In matters of taste, there can be no disputes” 🙂