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High Protein Peanut Butter Cup Overnight Oats

High protein peanut butter cup overnight oats combine rolled oats, vanilla whey, Greek yogurt, and creamy peanut butter for a thick, chocolatey make-ahead breakfast. A smooth melted chocolate topping sets into a thin shell after chilling.
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Prep Time 5 minutes
Cook Time 1 minute
chilling 6 hours 10 minutes
Total Time 6 hours 16 minutes
Servings: 1 servings
Course: Breakfast
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

For the oats
  • 0.5 cup old-fashioned rolled oats
  • 1 vanilla whey protein powder scoop (about 1 ounce)
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp chia seeds
  • 1 salt pinch
  • 0.75 cup milk
  • 0.5 cup plain Greek yogurt
  • 1 tbsp creamy peanut butter
  • 1 tbsp maple syrup
For the chocolate topping
  • 2 tbsp semisweet chocolate chips

Equipment

  • 1 16-ounce jar or container
  • 1 small microwave-safe bowl
  • 1 microwave

Method
 

Make the oats
  1. In a 16-ounce jar or container, stir together the oats, protein powder, cocoa powder, chia seeds, and salt.
  2. Add the milk, Greek yogurt, peanut butter, and maple syrup, then stir until evenly combined.
  3. Cover and refrigerate for at least 6 hours or overnight.
Finish with the chocolate topping
  1. Place the chocolate chips in a small microwave-safe bowl and microwave in 15-second bursts, stirring between each, until melted and smooth, about 30 to 45 seconds total.
  2. Spread the melted chocolate over the oats and refrigerate for 10 minutes to set before serving.

Notes

For the thickest texture, refrigerate overnight. Store covered in the refrigerator for up to 3 days; freezing is not recommended. For a dairy-free variation, use dairy-free milk and yogurt with a plant-based protein powder.