Peanut Butter and Chocolate Chips Overnight Oats

For some of us who do not have the privilege to work from home or start at a later hour, it does not mean that healthy breakfast should be ignored. After working in advertising for only a year, then switching to a company that is strictly nine to six, I still find certain mornings difficult to commit to a good, healthy breakfast. After lots of casual readings, researches and an experiment or two, I find making breakfast the night before much more convenient, time-saving and healthier – which means I won’t hurriedly grab on sugary carbs along the way to work (although I do at times just for that bad girl kick).

One of my favorite breakfast to make in advance is overnight oats. You will probably seen overnight oats everywhere, at one point of time, it was pretty much the breakfast hero in the foodie community. You see beautiful bloggers, health conscious-yoga-going-moms/creatives, dieticians, cafes, everyone basically had at least one Instagram post of their overnight oats. And the best part about overnight oats is that, you can get as creative as you want. You can throw in any kind of milk, granola, fruits, nuts, seeds, and maybe certain vegetables(I think) (I just haven’t try them yet). So they can be sweet or savory, completely up to you. I’d say, that plain, rolled, organic oats is almost like a empty canvas.

And of all the overnight oats I’ve made, this one by far, is my absolute favorite. It’s literally eating dessert for breakfast. Hey, who wouldn’t like that, right?

This Peanut Butter and Chocolate Chips Overnight Oats serves 1, but up your doses to share or keep more for yourself. This is also vegan-friendly, simply use almond or oats milk and you’re good!

You’ll need:
1/2 Cup Organic Rolled Oats
1/2* Cup Organic Milk (Almond or Full Cream works best too!)
1 tablespoon BP2 Peanut Butter Powder
Hershey’s Semi-Sweet Chocolate Chips (dosage is up to you, I sprinkled about 2 tablespoons)
Chopped Nuts like Almond, Pistachios, Walnuts

*I prefer a more watery texture but you can really increase or reduce the milk accordingly. There’s no right and wrong to this.

To make:
In a glass jar, mix oats, peanut butter powder and milk together. Stir until well combined and no clumps of peanut butter powder seen. I sift the powder so they’re finer and easier to mix. Keep jar tightly lid and chill overnight in the fridge. Meanwhile, chop nuts and mix in chocolate chips and store in fridge in a separate jar. You don’t want to mix these with the oats as they’ll start absorbing the milk by morning, possibly turning soft.

When ready to consume in the morning, simply mix in the nuts and chocolate chips, leaving some for top garnish. Done and good to eat!


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