PB & Chocolate Protein Overnight Oats
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Wake up to a decadent and nourishing breakfast with these PB & Chocolate Protein Overnight Oats, made with Botanica’s Perfect Protein Chocolate. Creamy oats are blended with chocolate protein, powdered peanut butter, chia seeds, and a touch of cocoa for a rich, satisfying flavor that keeps you fueled all morning. Sweet maple syrup and creamy peanut butter add indulgence, while optional caramel date and chocolate shell toppings take this overnight oats recipe to the next level. Easy to prepare and packed with protein, this breakfast treat is a delicious way to start your day on a wholesome, energized note!
Makes 2 servings
Ingredients:
- 1 cup old fashioned oats
- ¼ cup+ 2 tbsp Perfect Protein Chocolate
- 2 tbsp powdered peanut butter
- 1 tbsp cocoa powder
- 2 tbsp chia seeds
- 2 cups unsweetened vanilla plant based milk of choice
- 2 tbsp maple syrup
- 2 tbsp peanut butter
Caramel date topping
- 16 pitted dates
- ½ tsp vanilla extract
- ½ tsp salt
- 5 tbsp unsweetened vanilla almond milk
Chocolate shell topping
- 2 tbsp dark chocolate chips
- 1 tsp extra virgin coconut oil
Optional additional toppings
- Shelled peanuts
- Coarse sea salt
Directions:
- Mix the oats, Perfect Protein Chocolate, cocoa powder, and chia seeds in a large bowl.
- Add in the wet ingredients (plant based milk, maple syrup and peanut butter) and mix well. Spoon into your favorite wide mason jars leaving a ¼ inch for additional layers. Cover with a lid and place into the fridge overnight.
- While your oats are resting in the fridge make your caramel date topping by placing all ingredients into a personal sized blender and blend well. If sticking to sides, stop and use a spatula to scrape down sides and blend again until smooth. Place into the fridge.
- In the morning, top the oats with 1 tbsp of caramel date topping and spread over top. You can save your extra caramel date topping for a dip for fruit.
- To make the chocolate shell topping: melt the chocolate and coconut oil together in a microwave safe bowl for 15 second intervals stirring in between. Pour ½ of the mixture over the caramel date layer in the jar (you can add some peanuts and a sprinkle of course salt if wanting) and place back into the fridge for 5-10 minutes (until chocolate hardens).
