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Peanut Butter Cacao Overnight Oats

Preparation Time
5 minutes

Cooking Time
None - overnight in the fridge


Allergy Information
Gluten Free, Wheat Free, Lactose Free, Dairy Free, Vegan, Vegetarian


  • 75g gluten free oats
  • 1-2 tsp. Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate
  • 3 tsp. peanut butter
  • 175ml Lucy Bee Coconut Milk
  • 1 level tsp. Lucy Bee Coconut Sugar, optional
  • A drizzle of Lucy Bee Starseed Omega Oil, optional
  • ¼ banana, sliced (you can freeze the remainder and use another time)
  • 25g your choice of dried fruit and seeds
  • ½ tsp. Lucy Bee Cinnamon Powder


  1. In a jar or bowl add the oats and Lucy Bee Cacao Powder/Lucy Bee Drinking Chocolate and stir to fully coat the oats.
  2. Add 2 teaspoons of peanut butter and stir vigorously - as the peanut butter and chocolate oats combine, the butter should begin to break down a little and mix in better.
  3. Pour the Lucy Bee Coconut Milk in and mix to fully combine. If adding the optional Lucy Bee Coconut Sugar, dissolve this in a couple of drops of water first to make a thick coconut nectar, then stir into the oats. Cover the container and leave in the fridge overnight (minimum of 8 hours).
  4. In the morning, remove the oats from the fridge and give them a stir. If using Lucy Bee Starseed Omega Oil, this should be stirred in at this point. Serve with banana slices, dried fruit and seeds, a sprinkle of Lucy Bee Cinnamon Powder and the remaining peanut butter drizzled over.

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