Gluten-Free Chocolate Peanut Butter Overnight Oats
Chocolate peanut butter overnight oats that taste like chocolate pudding. The cocoa is whisked into a little warm milk first, so it dissolves completely instead of leaving dry streaks, and the peanut butter melts into the same warm base before the oats go in.
Best for a make-ahead breakfast that tastes like chocolate pudding, with four jars ready at once.
At a glance: This easy breakfast recipe yields 4 servings in about 6h 10m (10 min prep). It uses 8 ingredients — including gluten-free oats, unsweetened cocoa powder, chia seeds — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Chocolate Peanut Butter Overnight Oats: When preparing this breakfast recipe, use oats labeled gluten-free, since ordinary oats commonly pick up wheat in the field and the mill. Cocoa powder, chia seeds and peanut butter are worth a label check too.
Gluten-Free Notes for Gluten-Free Chocolate Peanut Butter Overnight Oats: Oats are the ingredient to watch: use oats labeled gluten-free, because ordinary oats are often grown and milled alongside wheat. Cocoa, peanut butter and vanilla are usually gluten-free, but read the label on flavored or blended versions.
Ingredients
Shop links on this page are for gluten-free oats, unsweetened cocoa powder, chia seeds. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Nutrition (per serving)
Tips & Notes
- Natural cocoa tastes sharper and fruitier; Dutch-process cocoa is darker and mellower and reads more like brownie batter. Either works at the same amount.
- Natural peanut butter separates in the jar, so stir it well before measuring. Peanut butter that is mostly oil on top makes the oats greasy.
- Refrigerate the jars up to 4 days. The oats keep softening, so stir in 1 to 2 tablespoons of milk on day 3 or 4.
- For a firmer, pudding-like set, use 3 tablespoons chia seeds and add 2 tablespoons more milk.
Common questions
Why does cocoa powder clump in overnight oats?
Cocoa is very fine and dry, so it floats on cold milk and forms balls with dry centers. Whisking it into 1/2 cup of warm milk first dissolves it into a smooth paste, and the chocolate flavor comes through more strongly.
Can I use chocolate milk instead of cocoa powder?
Yes. Use 2 cups chocolate milk, skip the cocoa, and cut the maple syrup to 1 tablespoon because chocolate milk is already sweet. Check that the chocolate milk is labeled gluten-free.
Can I add protein powder to chocolate peanut butter overnight oats?
Whisk 1 scoop (about 30 g) of chocolate or vanilla protein powder labeled gluten-free into the warm cocoa paste and add 1/4 cup more milk, because the powder absorbs liquid overnight.
What can I use instead of peanut butter?
Almond butter swaps 1 to 1 and tastes milder. Sunflower seed butter is the nut-free choice; it is earthier, so keep the full 2 tablespoons of maple syrup.
What cross-contamination risk is specific to Gluten-Free Chocolate Peanut Butter Overnight Oats?
Check gluten-free oats, unsweetened cocoa powder, chia seeds before they go into Gluten-Free Chocolate Peanut Butter Overnight Oats. Use oats labeled gluten-free, since ordinary oats commonly pick up wheat in the field and the mill. Cocoa powder, chia seeds and peanut butter are worth a label check too.
How should leftover Gluten-Free Chocolate Peanut Butter Overnight Oats be stored?
Refrigerate the jars up to 4 days. The oats keep softening, so stir in 1 to 2 tablespoons of milk on day 3 or 4.
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