Vegan chocolate peanut butter protein overnight oats
10 min · 35 g protein · 413 cals / serving
Four jars that taste like a peanut butter cup: oats soaked overnight in soy milk with cocoa, chocolate plant protein, chia and powdered peanut butter, with a drizzle of real peanut butter and tart raspberries on top. Make them on Sunday and breakfast is ready until Thursday.
Ingredients
- 1 cup + 2 tbsp rolled oats
- 2 tbsp chia seeds
- 3 1/3 scoops plant protein powder, chocolate pea or soy protein
- 3 tbsp cocoa powder, unsweetened
- 1/4 cup powdered peanut butter
- a pinch salt
- 3 3/4 cups unsweetened soy milk
- 2 tsp maple syrup, or sweetener to taste
- 1 tsp vanilla extract
To serve
- 2 1/2 tsp peanut butter, runny
- 1 2/3 cups raspberries, fresh or thawed
Steps
- In a large bowl, whisk together the oats, chia, protein powder, cocoa, powdered peanut butter and salt, so the powders are evenly spread and will not clump.
- Pour in the soy milk, maple syrup and vanilla and stir well, scraping the bottom, until there are no dry pockets.
- Divide between four jars or containers, close and refrigerate overnight, or at least 4 hours. The mixture looks thin at first; it sets thick.
- To serve, stir, loosen with a splash of soy milk if needed, and top each jar with a drizzle of peanut butter and a handful of raspberries.
Good to know
Too thick in the morning?
Plant protein and chia keep drinking liquid for a day or two, so jars on day three are thicker than on day one. Stir in a splash of soy milk just before eating.
Can I eat it warm?
Yes. Microwave a jar (lid off) for 1–1 1/2 minutes, stirring halfway, for a chocolate porridge.
Per
- Calories
- 117
- Protein
- (35%)
- 10 g
- Fat
- (29%)
- 4 g
- Carbohydrates
- (36%)
- 12 g
- of which sugar
- 2 g
- Fiber
- 4 g
- Sodium
- 162 mg
More breakfast
Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1650 kcal goes into the pot and 1413 g of ingredients comes out as about 1413 g of food: 117 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.