Overnight oats, chia seed pudding, make-ahead smoothie bowls, sign me up for all of it. I will absolutely roll out of bed at the very last minute. 5 out of 5 days of the work week, I bring breakfast to work and eat when I first get to my desk. You will not see me waking up hours before I have to leave, making coffee, enjoying breakfast, and reading the top trending articles before work. You’ll more than likely catch me sprinting between my room, bathroom, and kitchen, attempting to quickly drink coffee without spilling on my outfit, and running out the door. Thaaaaaaaaaaaaat is exactly why I make and pack a breakfast and lunch the night before.
These overnight oats have one of my favorite combinations, chocolate + banana + peanut butter. Always a classic, and never disappoints. For the chocolate, I didn’t want to make a dessert for breakfast so I went with Lindt 90% Cacao Dark Supreme. In another effort to not make this a complete dessert for breakfast, each container only has 1 square of dark chocolate (1.5-2 if you choose to chop up more chocolate and use it for a nice topping). Even still, that one square won’t do you too dirty if you count your calories or macro/micro nutrients.
To make this recipe 10000x easier to make, I used old peanut butter jars that were pretty much out of peanut butter. This way, you use the absolute last of your nut butter, and you can put that old jar to good use. Plus, you know if you’re transporting this that it 100% will not spill. The last thing you want after getting to work in the morning is a bag full of overnight oats. Tempting, but no thanks, I’ll pass.
Below is everything you’ll need to make these for yourself. Which, I highly recommend, of course.