Oats blended with cocoa, peanut butter, milk, and a little sweetener for a thick, candy-inspired jar with satisfying richness.
By james
Servings
2
1 cup Rolled oats
2 tbsp Unsweetened cocoa powder
4 tbsp Natural peanut butter
1.5 cup Whole milk
2.5 tbsp Maple syrup
1 tsp Vanilla extract
2 tbsp Chia seeds
0.5 cup Greek yogurt
1 pinch Salt
3 tbsp Dark chocolate chips
2 tbsp Peanut butter (for topping)
Calories
819 kcal
Protein
32g
Carbs
93g
Fat
40g
Fiber
15g
Sugar
45g
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Build the Base
1. In a medium bowl or large measuring jug, whisk together the cocoa powder, maple syrup, vanilla extract, and a pinch of salt until smooth and lump-free — this ensures even cocoa distribution with no bitter dry pockets.
2 tbsp Unsweetened cocoa powder,
2.5 tbsp Maple syrup,
1 tsp Vanilla extract,
1 pinch Salt
2. Add the milk and Greek yogurt to the cocoa mixture and whisk until fully combined and smooth.
1.5 cup Whole milk,
0.5 cup Greek yogurt
3. Stir in the peanut butter until it is completely incorporated into the liquid — the mixture should look rich and creamy like a chocolate peanut butter smoothie.
4 tbsp Natural peanut butter
4. Add the rolled oats and chia seeds and stir well to combine, making sure all oats are submerged and the chia seeds are evenly distributed.
1 cup Rolled oats,
2 tbsp Chia seeds
Assemble & Chill
5. Divide the mixture evenly between two jars or airtight containers. Stir each jar once more to even out the contents, then press a piece of plastic wrap directly to the surface or seal the lids tightly.
6. Refrigerate for at least 6 hours, or overnight (8–10 hours is ideal). The oats will absorb the liquid and thicken to a creamy, pudding-like texture.
Serve
7. When ready to eat, give each jar a good stir. If the oats are thicker than you like, loosen with a splash of milk. Drizzle a tablespoon of peanut butter over the top of each jar and scatter the dark chocolate chips over both jars to finish.
By james
