Recipes of-With

These overnight oats taste just like a Reese’s cup, but they’re packed with protein and fiber. The chocolate is used in two ways—stirred into the oats and melted on top to mimic the shell of a peanut butter cup. Think: magic shell vibes, but for breakfast! We use crunchy peanut butter, but creamy peanut butter, almond butter or sunflower butter would work just as well.

Ingredients
– 2 cups old-fashioned rolled oats
– 2 cups unsweetened almond milk
– 1 cup whole-milk plain strained (Greek-style) yogurt
– 1/3 cup crunchy natural peanut butter, well stirred
– 5 tablespoons mini semisweet chocolate chips, divided
– 1 teaspoon vanilla extract
– 1 1/2 teaspoons unrefined coconut oil
– 1/4 teaspoon flaky sea salt

Directions
1. Whisk oats, almond milk, yogurt, peanut butter, 2 tablespoons chocolate chips and vanilla together in a large bowl until combined. Refrigerate, uncovered, until set and slightly thickened, about 30 minutes.
2. Meanwhile, stir the remaining 3 tablespoons chocolate chips and coconut oil together in a small microwave-safe bowl. Microwave on High for 45 to 60 seconds; stir until the chocolate chips are completely melted and incorporated into the oil.
3. Divide the oat mixture among 4 (8-ounce) jars, about 1 cup each. Spoon about 2 teaspoons of the melted chocolate chip mixture over each jar, tilting to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is just set, about 10 minutes. Sprinkle with flaky salt; cover and refrigerate until the oatmeal has thickened and the chocolate layer is fully set, at least 12 hours or up to 4 days.