Save My gym buddy texted me at 6 a.m. one morning asking why I looked so energized on days I skipped my usual coffee run. The answer was sitting in my fridge—these Chunky Monkey Protein Overnight Oats, which I'd started making on lazy Sunday nights when meal prep felt less like a chore and more like treating myself. There's something almost meditative about dumping chocolate, peanut butter, and banana into a jar and letting time do the heavy lifting. No cooking required, just patience and the kind of breakfast that tastes indulgent but actually fuels you for hours.
I made a double batch for a friend who'd been stressed about getting back into a workout routine, and watching her face light up when she tasted how creamy and rich it was reminded me that taking care of yourself doesn't have to taste like punishment. She started making them weekly and eventually converted her whole friend group. Now it's a running joke that I accidentally created an overnight oats cult.
Ingredients
- Old-fashioned rolled oats (1 cup): The backbone of everything—they soften beautifully overnight without getting mushy if you don't overmix, and they have way more texture than instant.
- Unsweetened almond milk (1 cup): Acts as your liquid base, but any milk works; I've used oat milk when I was out of almond and actually preferred the creaminess.
- Plain Greek yogurt (1/2 cup): This is the secret weapon that makes it taste rich and almost pudding-like without needing a ton of sweetener.
- Ripe banana, mashed (1 small): Natural sweetness and creaminess—use one that's actually golden with brown spots, not green.
- Chia seeds (2 tablespoons): They absorb liquid overnight and add a subtle thickness that changes the entire texture for the better.
- Chocolate protein powder (2 scoops): Whatever brand you trust; plant-based works just as well as whey and doesn't make it taste chalky if you mix well.
- Unsweetened cocoa powder (2 tablespoons): Deepens the chocolate flavor so it doesn't rely entirely on the protein powder to taste good.
- Natural peanut butter (2 tablespoons): The creamy kind mixes easier, but chunky gives you little surprises throughout.
- Maple syrup or honey (1 to 2 tablespoons): Start with the lower amount; the banana and peanut butter already bring sweetness.
- Vanilla extract (1/4 teaspoon): A small amount rounds out the chocolate and makes everything taste more intentional.
- Salt (pinch): Honestly makes the chocolate flavor pop in a way people never expect.
- Chopped walnuts (1/4 cup): Adds texture and a slight earthiness that balances all the sweetness beautifully.
- Mini dark chocolate chips (1/4 cup): They don't fully dissolve overnight, so you get little pockets of chocolate throughout.
Instructions
- Build Your Base:
- Grab a medium mixing bowl and combine your oats, almond milk, Greek yogurt, mashed banana, and chia seeds—mix everything until it looks fairly uniform, though a few lumps of banana are totally fine. This step is where you're setting up the flavor foundation, so take a breath and don't rush it.
- Layer In The Good Stuff:
- Add the chocolate protein powder, cocoa powder, peanut butter, maple syrup, vanilla extract, and salt, then stir until you don't see any streaks of powder or peanut butter swirled through. If peanut butter is being stubborn, a few extra stirs will get there—no need to be aggressive about it.
- Add The Texture:
- Gently fold in the chopped walnuts and mini chocolate chips so they're distributed throughout without crushing anything. This keeps them from sinking to the bottom and ensures every spoonful has a little surprise.
- Divide and Store:
- Split the mixture evenly between two mason jars or airtight containers, press down gently, cover, and slide them into the fridge. Let them sit overnight (aim for 6 to 8 hours, but honestly even 6 works fine) while the oats soften and everything melds together into something almost pudding-like.
- Morning Magic:
- Give your jar a stir and add a splash of milk if it looks too thick—it should be creamy and spoonable, not stiff. Top with extra banana slices, a sprinkle of walnuts, or a few more chocolate chips if you're feeling fancy, then eat it straight from the jar if nobody's watching.
Save There was a morning about a month in when I opened my fridge and felt genuinely excited about breakfast instead of just grabbing whatever was fastest. That's when I realized this recipe wasn't just about nutrition or convenience—it was about starting the day feeling intentional and cared for, even if I'd done all the caring the night before.
Make It Your Own
The skeleton of this recipe is solid, but it's also a playground if you want it to be. I've swapped the peanut butter for almond butter on weeks when I wanted something lighter, and I once used crunchy peanut butter specifically because I was craving more texture and it completely changed the vibe in the best way. The chocolate flavor is flexible too—if cocoa powder isn't your thing, just skip it and let the protein powder carry the chocolate note, though I promise the cocoa adds a depth that's worth trying at least once.
Storage and Keeping
These keep beautifully for up to three days in a sealed container, which means you can batch them on Sunday and have breakfasts waiting for you through Wednesday morning. I usually make two jars at a time because anything more than that and they start to break down a bit, getting grainier than I like. The oats will keep absorbing liquid the longer they sit, so if you're opening a jar on day three, you might need to add a splash more milk to loosen things up.
Allergy Considerations and Swaps
If you're vegan, this is easy—swap the Greek yogurt for plain coconut or soy yogurt and grab a plant-based protein powder, and honestly it tastes just as creamy and indulgent. For nut allergies, sunflower seed butter works beautifully instead of peanut butter, and you can skip the walnuts entirely and add a couple of extra spoonfuls of whatever nut-free butter you're using. Just check all your packaged products, especially the chocolate chips and protein powder, because hidden allergens hide in the sneakiest places.
- Plant-based yogurt and protein powder make this completely vegan without sacrificing taste or texture.
- Sunflower seed butter is your friend if you're navigating nut allergies and still want that creamy, nutty flavor.
- Always read labels on chocolate chips and protein powders to catch sneaky soy, milk, or other common allergens.
Save These overnight oats are the kind of recipe that makes breakfast feel like self-care instead of an obligation, and honestly that shift alone is worth making them. Once they become part of your routine, you'll wonder how you ever managed mornings without them.
Recipe FAQs
- → Can I use different milk options?
Yes. Any milk works well—dairy, soy, oat, or coconut. The consistency may vary slightly, so adjust with extra milk if needed before serving.
- → How long do these oats stay fresh?
These keep up to 3 days in the refrigerator. The oats continue softening and flavors develop more depth over time. Stir before eating and add milk if they become too thick.
- → What's the best protein powder to use?
Chocolate whey or plant-based protein powders both work beautifully. Choose one you enjoy the taste of, as the flavor comes through. Unflavored protein also works if you prefer less sweetness.
- → Can I make these vegan?
Absolutely. Use plant-based yogurt, plant protein powder, and maple syrup instead of honey. Ensure your chocolate chips are dairy-free. The texture remains creamy and satisfying.
- → Why do I need to chill overnight?
Refrigerating for 6-8 hours allows the oats to soften and absorb the liquid completely. The chia seeds expand, creating that thick, creamy texture. This process transforms raw oats into a pudding-like consistency.
- → Can I heat these up?
While traditionally served cold, you can warm them slightly in the microwave if preferred. The chocolate chips and peanut butter will melt, creating a hot chocolate-like experience.