Chocolate Peanut Butter Refrigerator Oatmeal

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My children love oatmeal and it makes me very happy. Not only because they both eat the same breakfast at the same time, but because oatmeal is one of the most nutritious ways to start the day, be it a child or an adult!

I have a confession to make: my children think that flaxseed meal is brown sugar. My dirty secret? I keep it in an airtight container, out of the packaging, and sprinkle it on everything from cereal to oatmeal to yogurt.

While they generally love my 90-second microwave oatmeal, now as we head into the warmer months, I'll transition to chilled oatmeal that is served cold.

The best part of oatmeal in the fridge is that I can make a big batch on Sunday and take it out every morning when I need it. To get started, simply mix plain unsweetened yogurt with milk, melted peanut butter, cocoa powder, cinnamon, and vanilla. A ripe, mashed banana adds sweetness with the benefits of fiber.

Speaking of fiber, I give old-fashioned oatmeal and flax seed meal which I then soak overnight in the yogurt mix. In just 60 minutes, the oats begin to absorb the liquid and soften, so this recipe does not require cooking!

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Of course, the best part of oatmeal overnight is that you can decorate it any way you like in the morning. Some days we just add banana slices and blueberries, other days we go nuts with more melted peanut butter and chocolate chips. The world is your oyster.

Your spoon is waiting.

Chocolate Peanut Butter Oatmeal Overnight

The best breakfast recipe prepared ahead of time, refrigerator oatmeal is soaked overnight in a peanut butter-chocolate yogurt mix.

Preparation time: 10 minutes Refrigeration 1 hour Total time 10 minutes

Servings4 Calories 418kcal


  • 2 cups low-fat milk (or milk of choice)
  • 1 1/2 cups plain yogurt with whole milk
  • 1 ripe banana (mashed)
  • 1/4 cup creamy natural peanut butter (melted)
  • 1/4 cup cocoa powder
  • 1 teaspoon of cinnamon
  • 1 teaspoon of vanilla
  • 2 cups Bob’s Red Mill Old Fashioned Organic Oatmeal
  • 1/4 cup of linseed flour
  • melted peanut butter and chocolate chips (optional side dish to serve)


  • In a large bowl, mix together the milk, yogurt, banana puree, melted peanut butter, cocoa powder, cinnamon, and vanilla. Add oats and flax seeds to incorporate.
  • Divide the mixture between four glass jars or keep it in a bowl and refrigerator overnight. Garnish to serve with additional melted peanut butter or chocolate chips if desired.

Chef's Notes:

Can be stored in an airtight container for up to 5 days.


Calories: 418kcal | Carbohydrates: 45 g | Protein: 18g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 19mg | Sodium: 164mg | Potassium: 680mg | Fiber: 9g | Sugar: 11g | Vitamin A: 180 IU | Vitamin C: 0.5mg | Calcium: 283 mg | Iron: 3.4mg

Do you want more healthy recipes for breakfast? Check out my Pinterest board!

Chocolate Oatmeal

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