Layered Chocolate Peanut Butter Overnight Oats

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

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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