Tash Meyes x High Protein Peanut Butter Cup Overnight Oats
Serves 1
10 minutes prep time | 3 hours Processing Time
Indulge in High Protein Peanut Butter Cup Overnight Oats! Creamy, chocolatey, and packed with protein, it's the perfect healthy make-ahead breakfast.
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Plant based
Nutritional Information
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Products used in this recipe
Rolled Oats 800g
View- 1/2 cup rolled oats
-
1/3 cup vanilla or plain nonfat Greek yogurt (can be plant-based yoghurt alternative)
- 2/3 cup unsweetened vanilla almond milk
- 1/2 tablespoon chia seeds
- 1 tablespoon natural, drippy peanut butter (just peanuts + salt)
- 2 tablespoons semisweet or dark chocolate chips
- 1/4 teaspoon coconut oil
- Optional: flaky sea salt
Ingredients
FOR OATS:
FOR TOPPING:
Tash Meyes x High Protein Peanut Butter Cup Overnight Oats
Serves 1
10 minutes prep time | 3 hours Processing Time
Indulge in High Protein Peanut Butter Cup Overnight Oats! Creamy, chocolatey, and packed with protein, it's the perfect healthy make-ahead breakfast.
-
Plant based
Nutritional Information
Share
- 1/2 cup rolled oats
-
1/3 cup vanilla or plain nonfat Greek yogurt (can be plant-based yoghurt alternative)
- 2/3 cup unsweetened vanilla almond milk
- 1/2 tablespoon chia seeds
- 1 tablespoon natural, drippy peanut butter (just peanuts + salt)
- 2 tablespoons semisweet or dark chocolate chips
- 1/4 teaspoon coconut oil
- Optional: flaky sea salt
Ingredients
FOR OATS:
FOR TOPPING:
Method
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Add yogurt, almond milk and maple syrup (if using) to a medium bowl and stir until well combined and creamy.
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Stir in chia seeds and oats. Cover bowl and place in the fridge for 2-3 hours or overnight.
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Once ready to assemble, spoon overnight oats into a 8 ounce mason jar or glass leaving a small amount of room between the top surface of the oats and the rim of the jar for the topping.
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Make the chocolate topping by microwaving chocolate chips and coconut oil in a small bowl in 30 second intervals, stirring in between, until chocolate is melted.
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Top the jar of overnight oats with 1 tablespoon of peanut butter, then with 1 tablespoon of the melted chocolate mixture, spreading the chocolate to the rim of the jar so that it completely covers the peanut butter.
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Place jars in the freezer for 10 minutes or until the chocolate hardens. If you’d like, sprinkle the tops with a little flaky sea salt. Use a spoon to crack open the chocolate shell. Enjoy!
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