Save There's something wonderfully low-pressure about overnight oats—no stovetop, no timing anxiety, just a jar and a refrigerator doing the work while you sleep. I stumbled into making these Chunky Monkey versions on a Tuesday morning when I was tired of cereal and had exactly three things in my pantry that shouldn't have worked together but did. The banana-chocolate-peanut butter combination hit me like comfort food that actually kept me full until lunch, which felt like discovering a cheat code for breakfast.
I made this for my roommate once when she mentioned her usual breakfast wasn't keeping her satisfied, and watching her come back to the kitchen twenty minutes later asking if there was more said everything I needed to know. She'd taken one bite and suddenly understood why I'd been quietly making jars of these every Sunday like some kind of breakfast prepper.
Ingredients
- Old-fashioned rolled oats (1 cup): The foundation that actually absorbs liquid and turns creamy rather than mushy—quick oats won't give you the same texture, and I learned that lesson the hard way.
- Unsweetened almond milk (1 cup): Keeps things light without the weird dairy aftertaste, though any milk works; coconut gives it a tropical edge if you're feeling adventurous.
- Plain Greek yogurt (1/2 cup): This is what makes these overnight oats actually creamy and rich instead of gluey—it's the secret ingredient nobody talks about.
- Ripe banana, mashed (1 small): Adds natural sweetness and acts as a binder, so don't skip the mashing; chunks turn into weird little pockets in your breakfast.
- Chia seeds (2 tablespoons): They plump up overnight and add texture plus omega-3s, making you feel like you've done something good for yourself.
- Chocolate protein powder (2 scoops): Choose whey or plant-based depending on your diet; this is where the staying-power comes from.
- Unsweetened cocoa powder (2 tablespoons): Deepens the chocolate flavor without extra sweetness—cocoa quality actually matters here, so use the good stuff.
- Natural peanut butter (2 tablespoons): The creamy kind swirls beautifully through the oats; chunky gives you little peanut surprises if that's your preference.
- Maple syrup or honey (1-2 tablespoons): Just enough sweetness to balance the cocoa—taste as you go because protein powder sweetness varies wildly between brands.
- Vanilla extract (1/4 teaspoon): A tiny amount elevates everything; I once forgot it and the whole thing tasted flat.
- Salt (pinch): Sounds insignificant but it makes the chocolate actually taste like chocolate instead of just bitter powder.
- Chopped walnuts (1/4 cup): Stay crunchy even after sitting overnight, providing texture that keeps every spoonful interesting.
- Mini dark chocolate chips (1/4 cup): Don't use milk chocolate; the darker stuff gives you sophistication without turning everything into candy.
Instructions
- Build Your Base:
- In a medium bowl, combine the oats, almond milk, Greek yogurt, mashed banana, and chia seeds, stirring until everything is evenly distributed. You want no dry oat pockets and the banana should be broken down enough that it's mostly absorbed into the liquid rather than sitting in clumps.
- Layer in the Chocolate and Protein:
- Add the chocolate protein powder, cocoa powder, peanut butter, maple syrup, vanilla, and salt all at once. This is where a whisk actually becomes your friend—stir vigorously for about a minute to break up any protein powder clumps that will otherwise sit gritty at the bottom of your jar.
- Fold in the Texture:
- Gently fold in the walnuts and chocolate chips so they're distributed throughout rather than sinking to the bottom. You're going for surprise little chocolate moments and walnut crunch in every spoonful.
- Jar it and Forget it:
- Divide the mixture between two jars or containers, cover them tightly, and slide them into the refrigerator for at least 6 hours, preferably overnight. The oats will transform from slightly crunchy to creamy as they absorb all the liquid while the flavors settle in together.
- Wake Up and Adjust:
- In the morning, give the jar a good stir and add a splash of milk if the consistency feels too thick for your taste. Serve chilled straight from the jar or transferred to a bowl, topped with extra banana slices, walnuts, or chocolate chips if you're feeling generous.
Save There's something quietly satisfying about opening your refrigerator on a rushed morning and finding a complete breakfast already waiting, ready to eat. It turns breakfast from something you skip or grab haphazardly into something you actually sit down with, and somehow that small act of self-care makes the whole day feel a little more intentional.
The Beauty of Overnight Oats
Overnight oats are one of those rare recipes where doing less actually gets you more—there's no heat, no timing, no standing over a stove. Once you realize you can make breakfast literally while you're sleeping, it becomes one of your kitchen's sneakiest superpowers. The longer they sit, the better they taste as flavors meld and oats soften into something approaching pudding-like in the best possible way.
Customization Without Losing the Plot
The genius part is how adaptable this formula becomes once you understand the ratio—one part oats to one part liquid as your foundation, then everything else is negotiable. I've made these with almond butter, swapped in cashew milk, tried both plant-based and regular protein powder without anything falling apart. The structure is stable enough to handle your preferences while staying inherently delicious.
Storage and Make-Ahead Magic
These keep beautifully for up to three days, which means Sunday meal prep becomes a genuine life hack rather than a chore. I usually make a triple batch and have breakfast solved for half the week—just grab a jar on your way out, and you're eating something satisfying instead of stopping for whatever's convenient. The flavors actually get deeper after sitting an extra day, so what seemed good on day one tastes even better on day three.
- Mason jars work perfectly for storage and eating straight from the jar if you're in a rush.
- Label your jars with the date so you remember when you made them and don't accidentally eat three-week-old breakfast.
- If the texture seems too thick in the morning, a splash of milk or even water thins it back out without diluting the flavor.
Save This breakfast sits somewhere between meal prep and indulgence, which is exactly where breakfast should live. Make a batch on Sunday and you'll understand why this works as both a weekday staple and something you'd actually choose to eat on a Saturday when you have all the time in the world.
Recipe Guide
- → How long do these oats need to chill?
Let the oats refrigerate for at least 6 hours, though overnight chilling (8 hours) yields the best texture. This allows the oats to soften fully and the flavors to meld together into a creamy consistency.
- → Can I use different milk options?
Absolutely. While almond milk works beautifully, you can substitute any milk you prefer—dairy, oat, soy, or coconut milk will all create delicious results. Adjust sweetness accordingly since some milks are naturally sweeter than others.
- → What protein powder works best?
Chocolate whey protein powder blends seamlessly and adds 20+ grams of protein. For plant-based options, chocolate pea protein or vanilla protein powder work equally well. The cocoa powder ensures rich chocolate flavor regardless of protein choice.
- → How long will these stay fresh in the refrigerator?
These overnight oats keep well for up to 3 days when stored in airtight containers in the refrigerator. The texture may become slightly thicker over time—simply stir in a splash of milk before serving to reach your desired consistency.
- → Can I make this vegan?
Yes, easily. Use plant-based yogurt instead of Greek yogurt, choose a plant-based chocolate protein powder, and ensure your dark chocolate chips are dairy-free. The result remains just as creamy, satisfying, and protein-rich.
- → Why add chia seeds?
Chia seeds absorb liquid and create a thicker, pudding-like texture while adding fiber, protein, and omega-3 fatty acids. They help the oats hold together better and provide extra nutritional benefits without affecting the classic Chunky Monkey flavors.