Creamy chocolate overnight oats layered with peanut butter, crunchy peanuts, and a crisp chocolate shell for a satisfying high protein breakfast.

For the oats:

1/2 cup gluten free quick oats

1 tsp chia seeds

1 tbsp cocoa powder

1/2 scoop chocolate protein powder

1/2 cup unsweetened almond milk

For the peanut butter layer:

1 tbsp peanut butter

For the chocolate shell:

2 tbsp dark chocolate chips

1/2 tsp coconut oil

1 tbsp peanuts

1. Combine oats, chia seeds, cocoa powder, chocolate protein powder, and almond milk in a bowl or jar then stir well.

2. Refrigerate for at least 2 to 3 hours or overnight.

3. Warm the peanut butter slightly and spread it over the set oats then place in the freezer for 10 minutes.

4. Melt chocolate chips and coconut oil in a microwave safe bowl.

5. Remove oats from the freezer and sprinkle chopped peanuts on top.

6. Pour melted chocolate evenly over the peanuts and tilt the dish to spread it.

7. Freeze for 10 minutes until the chocolate shell sets then crack and enjoy.

Chia seeds help thicken the oats and create a creamy texture.

Warm the peanut butter only until spreadable to keep the layers separate.

If the oats seem too thick add a splash of almond milk before serving.

Let the chocolate shell sit at room temperature briefly if it becomes too firm.