Updated: Aug 7, 2021
This super easy, make-ahead recipe will be sure to become a favorite breakfast in your house. It only takes minutes to put together and is loaded with tons of chocolate and peanut butter flavors. Its yummy dessert-like flavors make you feel a little guilty about having it for breakfast. It has tons of fiber and protein that will keep you feeling full until lunch.
Recipe adapted from: Gluten Free Dairy Free Cookbook by Danielle Fahrenkrug, page 28
I love it when breakfast is waiting for me in the fridge on a busy morning. This fun, single-serving breakfast is made in mason jars, which are the perfect to-go containers. All the ingredients go into the jar and give it a mix. Top with a lid and let it sit overnight. The oats will absorb the milk and will be the perfect consistency by morning. Magic! Serve warm or cold with your choice of fun toppings. I love mine with banana slices, mini dairy-free chocolate chips, shredded coconut, chopped nuts, and an extra drizzle of warm peanut butter. Feel free to give it a splash of non-dairy milk. Serve warm or cold.
Makes 4 servings.
To make this a meal prep meal, add your choice of toppings and milk, if using. Secure with lid and store in refrigerator for 2-3 days.
Let’s get cooking!
2 cups of gluten-free rolled oats (I used One Degree Organic Foods Gluten-Free Sprouted Rolled Oats)
2 cups of non-dairy milk, plus more for serving (I used almond milk)
4 tablespoons peanut butter
4 tablespoons unsweetened cocoa powder
4 tablespoons honey or maple syrup
2 teaspoons ground cinnamon
4 (16-ounce) mason jars with lids
Mini chocolate chips (I used Enjoy Life Semi-Sweet minis)
How to make:
Please be sure to reference: Gluten Free Dairy Free Cookbook for the source recipe and original instructions.
In each mason jar, combine 1/2 cup of oats and 1/2 cup of milk. Mix until the oats are well coated. Sprinkle each with a pinch of salt.
Top each jar with 1 tablespoon of peanut butter, 1 tablespoon of cocoa powder, 1 tablespoon of honey or maple syrup, and 1/2 teaspoon of cinnamon. Mix well.
Place the lid on each jar and give it a shake.
Let stand in the refrigerator overnight.
To serve, remove the lid and add your choice of toppings and extra milk if desired.
Serve warm or cold.
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Be sure to use old-fashioned rolled oats. Do not use instant oats in this recipe. They will become mushy overnight.
Feel free to substitute your favorite nut butter for the peanut butter. Almond butter, cashew butter, or SunButter would all be amazing.