Reese’s PB Overnight Oats
These Reese’s Overnight Oats offer everything you love about classic chocolate peanut butter cups in a protein-packed breakfast under 500 calories! Rolled oats and chia seeds get soaked overnight in a protein-boosted milk and peanut butter mixture, then topped the next day with a magical chocolate shell—33 grams of protein and 6 grams of fiber per serving.
Reese’s for breakfast? Count me in. These overnight oats are a dream come true for chocolate peanut butter cup lovers or anyone looking for a protein-packed breakfast option that doubles as a dessert, but with serious staying power.
To make this candy bar–inspired blend, I combined almond milk with maple syrup, vanilla, peanut butter powder, and a scoop of peanut butter whey protein. The creamy mixture soaks into old-fashioned oats overnight, leaving you with a thick, luscious batch of peanut butter cup oatmeal by morning—no Greek yogurt involved.
And then comes the magic. In the morning, I top it all off with a homemade magic chocolate shell that hardens in just a few minutes in the freezer, creating a sweet, crackly layer—just like a Reese’s!
Recipe features
- Dessert for breakfast. It tastes like a classic chocolate peanut butter cup, but it’s a secretly nourishing, meal-prep-friendly breakfast that keeps you full and fueled until lunchtime.
- High protein, low calorie. Thanks to protein powder, powdered peanut butter, and chia seeds, each serving provides 33 grams of protein and 6 grams of fiber while keeping calories in check.
- No yogurt. If you’re not a fan of yogurt in your oats, you’re in luck—these protein overnight oats are thick, creamy, and satisfying without it.
Ingredients you’ll need
- Oats. Old-fashioned rolled oats work best here—they soften overnight without turning mushy. Avoid quick oats (they can become mushy) and steel-cut oats (which are too tough). If you’re gluten-free, be sure to select certified gluten-free rolled oats.
- Chia seeds. Optional, but they do help thicken the oats and create a more pudding-like consistency, plus they add fiber and healthy fats..
- Milk. I use unsweetened almond milk for a light, neutral base. But any milk works—oat, soy, cashew, or your go-to dairy milk are all great options.
- Peanut butter whey protein isolate. This adds a protein boost and enhances the peanut butter flavor. I use peanut butter–flavored whey, but chocolate, chocolate peanut butter, or even vanilla all taste great in this recipe.
- Powdered peanut butter. Brands like PB2 or PBFit add bold peanut butter flavor without the added fat and calories of regular peanut butter. You can use a tablespoon of creamy peanut butter instead—just blend it well so it fully incorporates.
- Vanilla extract. A splash of high-quality pure vanilla brings out the dessert-like flavor and ties all the chocolate and peanut butter notes together.
- Maple syrup. The amount of maple syrup listed is just enough to bring balance, but feel free to adjust up or down or swap it with honey, agave, or a sugar-free syrup if preferred.
- Salt. Just a pinch really makes the other ingredients pop—don’t skip it!
- Chocolate topping. You’ll melt mini semi-sweet chocolate chips with a bit of coconut oil to create that classic magic shell effect. Use unrefined coconut oil for a hint of coconut flavor, or refined coconut oil for a more neutral taste. Flaked salt is optional, but recommended for those who love a sweet and salty combo.
How to make chocolate peanut butter overnight oats
Step 1: Combine oats and chia. Pour the oats and chia seeds into a mason jar or a similar airtight container.
Step 2: Blend wet ingredients. In a shaker jar (or use a blender), shake or blend the milk, whey protein, peanut butter powder, vanilla, maple syrup, and a pinch of salt until smooth.
Step 3: Combine and chill. Pour the blended mixture over the oat mixture and stir well, then cover and refrigerate overnight.
Step 4: Melt the chocolate. In the morning, melt the chocolate chips and coconut oil in a small microwave-safe bowl on high for 45 seconds. Stir, then microwave again for 30-45 seconds until completely melted and smooth.
Step 5: Finish and serve. Give the chilled oats a good stir. I like to spoon them into 10-oz lowball glasses for a pretty presentation, but this isn’t necessary. Pour the melted chocolate over the top, swirling it to coat the surface. Sprinkle with flaked salt if desired, then pop the jar into the freezer and let the magic happen. Crack into it and enjoy!
Recipe tips and FAQs
- Use a roomy airtight container. For the best experience, use a container that is large enough to add the liquid and allow stirring; a 12 to 16-oz mason jar is ideal. The liquid will be absorbed by the chia and oats and settle overnight, reducing the volume.
- Don’t skimp on the chill time. The oats need to soak for at least 4-6 hours, but overnight is best for the creamiest, most spoonable texture. The longer the oats sit, the softer they get and the more the Reese’s-esque flavor develops.
- For the best crackly chocolate top, wait to melt the chocolate until right before serving. Pour it over cold oats so the shell sets quickly, then pop the jar in the freezer for just 5 minutes to firm up (or about 15 minutes in the refrigerator).
Variations
The classic combo is hard to beat, but that doesn’t mean you can’t try one of these easy variations to make your overnight oats feel brand new:
- Add a peanut butter drizzle – If you don’t mind the extra calories and want an extra hit of that classic PB flavor, melt 1 tablespoon of creamy peanut butter in the microwave, then pour it over the oats before adding the chocolate layer.
- Add chopped peanuts for crunch – Sprinkle chopped roasted peanuts between the oat layer and the chocolate topping for texture that mimics an actual peanut butter cup.
- Layer in banana slices – Before refrigerating, add a layer of thinly sliced banana on top of the oat mixture. Bananas go great with chocolate and peanut butter!
These overnight oats are meant to be eaten chilled (especially with the magic shell!), but if you prefer your oats warm, you can gently microwave them in the morning (without the chocolate topping) and drizzle the melted chocolate on top afterward.
Yes! Just use a plant-based protein powder and dairy-free chocolate chips. Bonus points if you use a chocolate peanut butter–flavored vegan protein! Note that some vegan protein powders absorb more liquid than whey, which may result in a thicker or chalkier texture in your oatmeal. You might need to add more milk to loosen them up.
Definitely. Use a sugar-free maple syrup (or your preferred sugar-free sweetener) and sugar-free chocolate chips to reduce the overall sugar and carb count. You can also cut the maple syrup altogether if your protein powder is already sweet. Between that and powdered peanut butter, it’s easy to make this recipe work for your macro goals.
Storing
These peanut butter cup overnight oats will keep well in the fridge for up to 4 days. Just wait to add the melted chocolate topping until the day you plan to eat them, so it stays fresh and snappy.
More dessert-inspired overnight oats recipes
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Reece’s PB Overnight Oats
Equipment
- mason jar or glass container with a lid
Ingredients
For the oats:
- ½ cup old-fashioned rolled oats *go with certified GF oats for gluten-free
- 1 tbsp chia seeds *optional (see notes)
- ¾ cups unsweetened almond milk or milk of choice
- 30 grams peanut butter flavored whey protein isolate (your favorite brand) chocolate, chocolate PB, and vanilla are great here too
- 1 tbsp powdered peanut butter PB2 or PBFit
- ¼ tsp vanilla extract
- 1 tsp real maple syrup
- pinch of salt don't skip- it enhances the flavors
For the magic shell chocolate topping:
- 1 tbsp mini semi-sweet chocolate chips
- 1 tsp coconut oil
- optional: flaked salt for topping
Instructions
- Pour the oats and chia seeds into a 12-16 oz mason jar (or similar container) and set aside.
- In a shaker jar (or blender on low speed), combine milk, whey protein, peanut butter powder, vanilla, maple syrup, and salt. Blend until smooth and pour over the oats.
- Stir, cover, and refrigerate overnight.
- In the morning, place the chocolate chips and coconut oil in a small microwave-safe bowl. Microwave on High for 45 seconds; stir, then microwave for 30-45 seconds more until the chocolate chips are completely melted and smooth.
- Give the chilled oats a good stir. I like to spoon them into 10-oz lowball glasses for a pretty presentation, but this isn't necessary. Pour the melted chocolate over the top, swirling it to coat the surface. Sprinkle with flaked salt if desired, then pop the jar into the freezer for 5 minutes (or in the fridge for about 15 minutes) to form the magic shell layer. Crack into it and enjoy!
Notes
Nutrition
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