Tyler's recipe book

These Overnight Oats Taste Just Like a Reese’s Peanut Butter




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2 cups old-fashioned rolled oats

2 cups unsweetened almond milk

1 cup whole-milk plain strained (Greek-style) yogurt

1/3 cup crunchy natural peanut butter, well stirred

5 tablespoons mini semisweet chocolate chips, divided

1 teaspoon vanilla extract

1 1/2 teaspoons unrefined coconut oil

1/4 teaspoon flaky sea salt


Whisk oats, almond milk, yogurt, peanut butter, 2 tablespoons chocolate chips and vanilla together in a large bowl until combined. Refrigerate, uncovered, until set and slightly thickened, about 30 minutes.

Meanwhile, stir the remaining 3 tablespoons chocolate chips and coconut oil together in a small microwave-safe bowl. Microwave on High for 45 to 60 seconds; stir until the chocolate chips are completely melted and incorporated into the oil.

Divide the oat mixture among 4 (8-ounce) jars, about 1 cup each. Spoon about 2 teaspoons of the melted chocolate chip mixture over each jar, tilting to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes. Sprinkle with flaky salt; cover and refrigerate until the oatmeal has thickened and the chocolate layer is fully set, at least 12 hours or up to 4 days.


Serving Size



444 kcal

Total Fat

24 g

Saturated Fat

7 g

Unsaturated Fat

14 g

Trans Fat

0 g


7 mg


327 mg

Total Carbohydrate

44 g

Dietary Fiber

7 g

Total Sugars

11 g


17 g




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