Vegan Chocolate & Peanut Make Ahead Oatmeal

Ingredients

• 180 g (2 cups)oats
• 600 ml (2 1/2 cups)unsweetened almond milk or coconut milk
• 2 containers, 170 g (6 oz) eachflavoured non-dairy yoghurt, such as vanilla, coconut or chocolate
• 15–30 g (3–4 tbsp)unsweetened cocoa powder
• about 30 g (1/4 cup)protein powder
• about 64 g (1/4 cup)all-natural peanut butter
• about 70 g (1/2 cup), optionaldry-roasted peanuts, chopped
• to tasteberries, for garnish

Instructions

1. 1

   Mix the oats

   In a large bowl, combine the oats, 2 cups of the almond milk and the non-dairy yoghurt. Mix well and set aside.

2. 2

   Blend the cocoa

   Gently warm the remaining 1/2 cup of almond milk. Add the cocoa powder and protein powder, then mix until they have dissolved completely. Warm the peanut butter until easy to stir, add it to the cocoa mixture, and pour everything into the oats. Stir until well combined.

3. 3

   Chill overnight

   Cover and refrigerate overnight. Add the chopped roasted peanuts just before serving, and garnish with your favourite berries.

What are overnight oats?

Overnight oats are a no-cook American-style breakfast made by soaking oats in milk and yoghurt until they soften in the fridge. This version brings together cocoa and peanut butter for a dessert-like flavour without needing to cook anything in the morning.

The method keeps the oats simple: mix the main ingredients, chill them overnight, then add the crunchy topping just before eating.

Nutrition and macros by portion

The nutrition label shows one serving as written: 260 calories, 13g protein, 29g carbs, 12g fat.

Oats provide most of the carbohydrates, while peanut butter and the optional peanuts contribute much of the fat and some protein. Protein powder and non-dairy yoghurt also contribute protein, though amounts vary by product. Serve with berries or other fruit for a fresh side.

Choosing the ingredients

Oats: Rolled oats work well because they soften while keeping some texture. The recipe does not specify an oat type, so check the mixture in the morning and allow more chilling time if yours are still firm.

Yoghurt and milk: Choose unsweetened almond or coconut milk and a flavoured non-dairy yoghurt. Vanilla, coconut and chocolate are suggested options; the yoghurt adds flavour and creaminess.

Protein powder: The recipe leaves the flavour open, so choose one that suits the cocoa and peanut butter. Different powders absorb liquid differently, which can affect how thick the oats become.

Dissolving the cocoa

Warm the remaining milk gently rather than bringing it to a boil. Mixing the cocoa and protein powder into this smaller amount of warm liquid first helps incorporate them before they meet the oats.

Warm the peanut butter just until it loosens enough to stir. This makes it easier to distribute through the bowl.

Getting the texture right

After chilling, the oats should be soft and spoonable, with the cocoa and peanut butter mixed through. If they seem too thick, stir in a little extra plant milk before serving.

Add the peanuts at the end so they retain their crunch. Berries bring a fresh, fruity contrast to the rich cocoa flavour.

Making it ahead

The recipe takes about 10 minutes to assemble, then needs an overnight rest in the fridge. Make sure the mixture is covered while it chills.

Keep the peanuts separate until serving; this prevents them from softening in the mixture.

Serving ideas

Spoon the oats into bowls or individual containers and finish with chopped roasted peanuts and berries. A few berries on top add a bright contrast to the chocolate and peanut butter.

For a more filling breakfast, serve a portion alongside extra fruit. Stir the oats before dividing them so the peanut butter and cocoa are spread evenly.

Recipe notes & tips

• Stir the mixture thoroughly so the peanut butter does not remain in dense pockets.
• Warm the peanut butter only until it is easy to mix.
• Use a cocoa or protein powder without lumps for a smoother mixture.
• Keep the chopped peanuts separate until just before serving.
• Taste the oats in the morning and loosen them with a splash of plant milk if needed.

Variations

• Choose vanilla yoghurt: it gives the cocoa and peanut butter a gentle, sweet flavour.
• Use coconut yoghurt: it adds a mild coconut note to the mixture.
• Try chocolate yoghurt: it makes the cocoa flavour more pronounced.
• Switch the milk: use unsweetened coconut milk instead of almond milk.
• Change the topping: use your favourite berries in place of, or alongside, the peanuts.

Common mistakes to avoid

• Adding all the milk at once: reserve 1/2 cup to dissolve the cocoa and protein powder.
• Using cold, stiff peanut butter: warm it briefly so it blends into the oats.
• Leaving cocoa clumps: mix it into the warmed milk until fully dissolved before adding it.
• Adding peanuts before chilling: wait until serving to keep them crunchy.
• Serving before the oats soften: refrigerate overnight as directed.

How to store

Keep the covered oats in the fridge and use within 3 days for the best texture. Store the chopped peanuts separately and add them just before serving; these oats are served cold, so reheating is not necessary.

Frequently asked questions