Chocolate and peanut butter overnight oats

“Breakfast isn’t just the most important meal of the day, it’s one of the tastiest”

I first started making overnight oats about a year ago, when I realised preparing the night before was the best way to ensure that I ate breakfast. Over this time I’ve played with various recipes most of which have involved fruit.

However this recipe I put together myself with the aim of adding extra fruit into my daily routine later in the day – however you can always add extra fruit upon serving.

Want to skip to the recipe?

It’s oat-so-simple!

I’ve always been really careful not to add extra sugars or processed ingredients to my morning routines and with this recipe it’s no different. I often prefer it on a day when I’ve run due to it’s high (good) fat and carb content.

It is literally as easy as popping the ingredients into a jar, and often takes me just under 10 minutes – for a breakfast that will last me at least 3 days if kept refrigerated.

It tastes just like chocolate and peanut butter brownies, but the best thing is it contains no added sugars and my home-made soya milk!

The Recipe

PREP TIME: 10 MINS (leave overnight)

COST: < £3


  • 2 handfuls of porridge oats
  • 1 tablespoon of chia seeds
  • 1 tablespoon of cacao powder
  • 2 teaspoons of matcha powder
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground ginger
  • 1 tablespoon of sultanas
  • 1 teaspoon of pumpkin seeds
  • 1 teaspoon of sunflower seeds
  • 1 heaped tablespoon of peanut butter
  • 150 ml of homemade soya milk


  • Fill a large jar with the ingredients and pour in the milk last
  • Stir with a tablespoon
  • Put the lid on the jar and shake
  • If the ingredients seem a little dry, add more milk
  • Refrigerate overnight and serve

Tried this recipe? Let me know how it turned out.