Peanut butter cup overnight oats
This easy breakfast recipe contains all the flavours of a peanut butter cup, but it's still packed with protein and good-for-you oats so there's no need to feel bad about eating chocolate for breakfast.
Ingredients
- 40g/1½oz rolled oats
- 100g/3½oz Greek-style yoghurt
- 4 tbsp milk, any type
- ¼ tsp vanilla bean paste
- 1 tsp ground cinnamon
- 4 tsp crunchy peanut butter, loosened with 1 tbsp water
- 20²µ/¾´Ç³ú dark chocolate, minimum 70% cocoa solids, broken into small pieces
- 1 heaped tsp coconut oil
Method
Combine the oats, yoghurt, milk, vanilla, cinnamon and 2 teaspoons of the peanut butter in a bowl. Stir all the ingredients together before spooning into a large ramekin or jar.
Smooth the top of the oat mixture with the back of spoon. Spoon the remaining peanut butter onto the oat mixture. Gently spread across the top without stirring into the oats.
Place the chocolate and coconut oil in a microwaveable bowl. Gently melt in 30 second bursts in the microwave. Carefully pour the melted chocolate mixture over the oats mixture. Ensure no peanut butter is visible through the chocolate.
Carefully transfer the ramekin to the fridge and leave to set for at least 4 hours but ideally overnight.
Recipe Tips
This recipe can easily be doubled or even quadrupled to make a batch for all the family.
These oats are best eaten within 2 days to avoid them getting too stodgy.