Overnight Chocolate Chia Oats with Peanut Butter and Banana

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Peanut butter, chocolate, and banana is one of my all-time favorite combos. The first time I tasted all three together was at Ted Drewes, a local frozen custard shop. When I was little, I’d always order a concrete with peanut butter cups and bananas. It’s called “All Shook Up” after Elvis, because he loved peanut butter and bananas.

When I saw a recipe on Instagram for overnight chocolate chia oats, peanut butter, and banana, I immediately filed it away. I was going to make it earlier this week but my bananas took a while to ripen.

My favorite part about this jar besides the flavors is the chocolate shell. I melted a couple squares of Alter Ego sea salt dark chocolate over a double boiler. Then, I coated it around the top of the jar with my overnight oats and peanut butter. It took a lot of willpower not to eat the chocolate straight off the spoon, but luckily, most of it made it into the jar.

This is the kind of breakfast that feels more like dessert, but honestly? Treat yourself. It’s a good breakfast to save for later in the week when you’re hanging on for the weekend and need an extra boost. Plus, chocolate for breakfast is always acceptable in my book.

Here’s a song that reminds me of this jar. It’s sweet, salty, and doesn’t hold back.

Overnight Chocolate Chia Oats with Peanut Butter and Banana (from me, to you)


1/2 cup rolled oats
1/4 cup chia seeds
1 cup unsweetened almond milk
1 Tbsp unsweetened cocoa powder
1 Tbsp maple syrup
1/4 cup crunchy peanut butter
2 squares of dark chocolate for shell, plus some chopped dark chocolate for topping
1 banana, sliced


Combine the rolled oats, chia seeds, almond milk, cocoa powder, and maple syrup in a jar. Let it sit overnight in the refrigerator.

In the morning, coat the bottom of a jar with peanut butter and layer in the overnight oats and some sliced bananas.

In the meantime, make the chocolate hard shell. Bring a cup of water to a boil in a saucepan and then reduce to a simmer. Place a heat-resistant bowl on top and place the squares of dark chocolate in it. Let the chocolate melt and remove the bowl from heat once it’s completely melted.

Layer the melted chocolate around the top of the jar with the peanut butter and oats. I found that using the back of the spoon gives the most even distribution. Top with more banana slices and chopped dark chocolate. Enjoy!

About Emily Wasserman

Bonjour! My name is Emily and I'm a writer based in St. Louis. I'm also a home baker with a small business, Amélie Bakery. I'm a self-proclaimed francophile and love French pastries and baking.
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