A quick and easy breakfast that can be prepped the night before and tastes exactly like a chocolate and peanut butter no bake cookie! No bake, refined sugar free, vegan, and can be gluten free and dairy free.
Hey there! Long time, no talk. Been a little busy, because we did a thing a couple weeks ago:
I’m not going to go on and on about it because that’s not why you’re here, but I’ll just say this: it was a beautiful day full of loved ones, laughter and unexpected surprises. We didn’t have the snow we hoped for, but we did have clear blue skies and tons of smiles.
Thank you to everyone that sent us well wishes, and for those of you who are interested in seeing more about the wedding: I promise I’ll do a post on that with more pictures and details soon.
Now, let’s get to why you’re actually here: no bake cookie overnight oats.
I’ve done absolutely no baking since the wedding. We came home with the top of our cake and proceeded to eat the entire thing, slice by slice, each day. It was this amazing champagne white cake with layers of fluffy vanilla mousse and strawberries… oh god, I can’t believe it’s gone. Excuse me a moment while I mourn.
As delicious as it was, after a couple weeks of nothing but white cake… you start to crave chocolate. Well, I started to crave chocolate – but I didn’t want to bake up a chocolate cake because that’s just cake overkill. And just the idea of stepping up to the oven at all made me tired.
Note to those of you on the cusp of marriage: I highly recommend having a honeymoon to get away and relax. We haven’t had one, and I’m kinda sorta really regretting it right now. I feel pretty burned out because we ended up with a cascading line of troubles from the moment we woke up the day after the wedding, and we haven’t had a chance to just relax and relish time together as newlyweds. Although we did go see Lego Movie 2, which was pretty cute.
To solve my own problem, I decided to mix up my breakfast routine and satisfy my chocolate craving at the same time. I haven’t made overnight oats in a very long time, and when I do it’s usually full of fruits and nuts because it makes me feel like I’m doing the right thing and being healthy.
This time, there will be no fruits, and there will be no nuts. Wait… that’s a lie. There are totally nuts, but they’re all smooth and silky: peanut butter and plant-based milk (in my case, cashew milk). And there will be chocolate! Cacao powder and mini chocolate chips, because I can’t help myself.
You can adjust the amount of milk (your choice, but I like using cashew milk or peanut milk) based on your personal preference of thickness. Adding 1/2 cup will give you a thick mixture, but if you like yours a little thinner just add a bit more milk.
And you don’t have to add mini chocolate chips or a warm peanut butter drizzle before serving, but I highly recommend it.
No matter how you make it, it totally tastes like a no bake cookie. You ever had those? I grew up making them, and as delicious as they are, they’re loaded with sugar and look… well, pretty gross. But they taste so good. This batch of overnight oats will give you the same satisfaction as eating one of those cookies, but without the sugar rush and guilt. Win win.
Okay, one more wedding picture… because I can’t help myself and they warm my cold bitter heart.
Want more overnight oats?
- Like peanut butter, but not chocolate? Try these banana and peanut butter oats.
- Or love chocolate, but not peanut butter? Then brownie batter oats might be right up your alley.
- Or abandon both and go straight for superfoods and fruit!
A quick and easy breakfast that can be prepped the night before and tastes exactly like a chocolate and peanut butter no bake cookie!
- 1/2 cup old fashioned rolled oats (for gluten free, I recommend Bob’s Red Mill)
- 1 tablespoon natural peanut butter (for dairy free, check label to be sure that it’s lactose free)
- 1–2 teaspoons pure maple syrup to taste (or honey, if not vegan)
- 1 teaspoon cacao powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon chia seeds
- 1/2–2/3 cup plant-based milk (I prefer cashew milk), depending on preferred thickness
- Pinch of sea salt
- Optional: mini chocolate chips (I use Enjoy Life) and a warm drizzle of peanut butter
- Combine all ingredients in a small bowl and stir to combine.
- Cover bowl or transfer to another sealable container and place in the fridge overnight.
- Before serving, give it a good stir! Optional, but encourage: top with mini chocolate chips and a drizzle of warmed peanut butter. Enjoy!
- Category: Breakfast
- Method: No Bake
Wedding photos courtesy of my friend and phenomenally talented photographer Jiho Park of Lilly Photography.