After seeing (anddd drooling over) approximately 139 recipes for chocolate peanut butter overnight oats across the web, I finally had to stir some up for myself.

I can only be tempted with the heavenly chocolate peanut butter combo for so long…

And then all self-restraint goes out the window and the evidence appears all over my face.

Because I got the messy eater gene.

If food doesn’t spill onto my lap, it ends up smeared across my visage or adhered to my hair.

That’s why napkins were invented.

So this really isn’t such a big problem.

Besides the fact that not every molecule of food makes it into my mouth for complete enjoyment.

And I will get caught if my hands manage to wander into the cookie jar.

Crumbs are champs at clinging to chins of the guilty.

Now, I’m not going to lie to you like some folks and exclaim that these oats taste “just like dessert”.

Come on, even I’m not that gullible.

But let me remind you that this is supposed to be breakfast.

Consuming a cup of sugar during the wee hours of the morning is just not a good idea.

(A sugar crash involving one major face plant on your desk keyboard is more than embarrassing.)

The chocolate flavor is definitely present though, with a subtle peanut butter flair going on in the background.

If you heart peanut butter like me, plop some more peanut butter on top right before digging in!

No one should ever skip breakfast (unless you’re getting your blood drawn… cringe) so let me explain real quick how to make these choc pb oats for yourself.

Simply stir together unsweetened original almond milk, pure vanilla extract, cocoa powder, creamy peanut butter, sweetener (aka honey, maple syrup, or agave), a pinch of salt, hearty rolled oats and magical chia seeds. Pop the mixture into the fridge then pull it out in the morning and top your breakfast off with perfectly ripened banana slices, even more peanut butter, an extra drizzle of sweetener and a sprinkling of semi-sweet chocolate chips if you’re planning on balling out.

All you need is an extra-large spoon to shovel that chocolatey peanut buttery ish into your face.

P.S. I originally went a little crazy with the almond milk and used a full cup. If you like thicker oats, please only use 3/4 cup. (I also originally used only 1/2 teaspoon of sweetener, which turned out to be not quite enough… 1 teaspoon is just right. Live and learn.)

P.P.S. If you’re vegan, refrain from using honey and chocolate chips made with dairy. But you already knew that. Same goes for gluten-free peeps using gluten-free oats.

P.P.P.S. That extra blob of peanut butter on top is required! Plus some sort of fresh fruit, because this is breakfast, after all. Bananas are the obvious choice but strawberries would be awesome too.

P.P.P.P.S. Want more overnight oats in your life? Get to it.