Chocolate Peanut Butter Overnight Oats with Yogurt

These chocolate peanut butter overnight oats with yogurt are topped with homemade peanut butter cups! They're an easy, healthy, gluten free and protein-packed make-ahead breakfast!

Course Breakfast

Cuisine American

Prep Time 12

Cook Time 3

chill time 6 30

Total Time 6 48

Servings

Calories 323kcal

Author FoodFaithFitness

Ingredients

For the oats:

1 Cup Old-fashioned rolled oats (gluten free if needed)
2 Tbsp Powdered peanut butter
1 Cup Chocolate Powerful Yogurt Drink
2 tsp Honey

For the peanut butter cups:

2 Tbsp Semi-sweet chocolate chips
5 tsp Natural peanut butter , divided (1 Tbl + 2 tsp)

Instructions

In a medium bowl, stir together the oats and peanut butter powder. Divide evenly between 2 cups.
In a large liquid measuring cup, combine The Powerful Yogurt Drink and honey. Microwave just for 10-15 seconds until the honey melts. Be carefully not to cook too long, or you'll cook the yogurt. Whisk together until the honey is dissolved in the yogurt.
Divide the yogurt/honey mixture evenly between the 2 cups. Place into the refrigerator and chill at least 6 hours - overnight.
In a medium, microwave-safe bowl using half power and 30 second cooking intervals, melt the chocolate chips until smooth and melted.
Place two mini muffin liners into 2 mini muffin pan cavities. Pour a small amount of melted chocolate into the bottom and smooth out. Divide 1 Tbsp of the peanut butter between each cavity, leaving space around the side. Place in the freezer until set, about 30 minutes.
Once set, re-warm the chocolate chips to melt them. Then, fill up the muffin liners so that the peanut butter is covered. Place into the freezer to set while the oats set.
Once the oats have sat long enough, chop up the peanut butter cups and divide them between the cups. Finally, drizzle with the remaining peanut butter.
DEVOUR.

Nutrition