How to Make Layered Chocolate Peanut Butter Overnight Oats

chocolate peanut butter layered overnight oats with almond milk chocolate peanut butter layered overnight oats with almond milk

How to Make Vegan Layered Chocolate Peanut Butter Overnight Oats

Mornings are a lot better with this layered chocolate peanut butter overnight oats recipe made with Elmhurst unsweetened almond milk.
Recipe Developed by: Ansley Beutler -


    • • 1 ½ cups gluten-free rolled oats, divided
    • • 2 Tbsp chia seeds, divided
    • • 2 Tbsp maple syrup, divided
    • • 1 cup Elmhurst Unsweetened Almond Milk
    • • 1 tsp vanilla
    • • 4 Tbsp peanut butter, divided
    • • 1 Tbsp cacao powder
Optional Toppings:
• Dairy-free yogurt
• Cacao powder
• Chocolate shavings
• Chopped nuts


  1. In two separate bowls, combine the oats, chia seeds, maple syrup, and Elmhurst 1925 Almond Milk. Each bowl should have ¾ cup oats, 1 Tbsp chia seeds, 1 Tbsp maple syrup, and ½ cup almond milk. Stir to combine.
  2. In one of the bowls, stir in the vanilla and 2 tablespoons of peanut butter. Set aside.
  3. In the other bowl, stir in the cacao powder. Place each bowl in the refrigerator for at least 3 hours, preferably overnight, to chill.
  4. Once chilled, spoon a tablespoon of peanut butter into the bottom of two jars. Then add a layer of the chocolate oats followed by a layer of peanut butter oats.
Top with dairy-free yogurt and garnish with cacao powder, chocolate shavings, and chopped nuts if desired! You can also make this one ahead and store in the fridge for up to 1 week.

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