Snickers Overnight Oats: My Honest Tried-and-True Recipe
If Snickers Got Cozy With Breakfast Oats…
Oh boy, let me tell you about the phase I went through with overnight oats. A few years back, after one too many sad desk breakfasts (and a totally unplanned encounter with a fun-size Snickers bar at 7 a.m.—don’t judge, it was Monday), I had this wild idea: what if breakfast could feel a little bit like dessert, but still leave me feeling somewhat virtuous? So, the Snickers Overnight Oats were born! It’s now my emergency comfort breakfast (and, okay, sometimes lunch) whenever I crave something sweet but not fussy. My kids say it’s like eating candy in a bowl, which, honestly, is not far off. And, just a warning: you might find yourself looking for excuses to have breakfast at midnight. Hey, I won’t stop you.
Why You’ll Love This Oaty Experiment (Seriously)
I make this when I’m craving chocolate but also pretending I eat healthy—it’s my ‘get away with it’ trick, basically. My family loses their marbles over this (especially if I sneak in extra caramel; don’t tell my dentist). Oh, and I’ve tried a billion overnight oats recipes, but half of them turned out gloopy or weirdly bland, so this one is now my go-to. Plus, if you hate waking up to a kitchen mess, this takes about five minutes to throw together (max). I mean, who hasn’t walked into the kitchen half-asleep only to discover those oats waiting, all happy and chocolatey?
What You’ll Need (But I Wander A Bit)
- 1/2 cup rolled oats (grandma swore by steel-cut, but they’re just too chewy for me—use whatever’s kicking around your cupboard)
- 1 tbsp chia seeds (or skip ’em if you don’t want to deal with the little poppy seeds stuck in your teeth, honestly sometimes I forget them entirely)
- 2/3 cup milk (almond, oat, cow—I’m not the boss of you; sometimes I go half yogurt half milk and it’s extra creamy)
- 2 tbsp Greek yogurt (plain or vanilla, but I’ve used coconut yogurt in a pinch and it worked fine)
- 1 tbsp peanut butter (I’ve tried almond butter but… it’s not the same; crunchy PB is weird but not bad either)
- 1 tbsp caramel sauce (homemade if you’re fancy; my local shop’s store-bought one has saved me more than once)
- 1 tbsp chocolate chips, mini or regular (if you only have a chocolate bar hiding in the freezer, just chop it up)
- 1 tbsp roasted peanuts, roughly chopped (or salted if you like a little salty kick; cashews also work but then it’s not really Snickers-y is it?)
- 1 tsp honey, maple syrup, or skip it if you’re sweet enough already
- Pinch of salt (just makes everything better—trust me)
How To Make Snickers Overnight Oats (With My Tangents)
1. So, grab a jar, a bowl, a mug—whatever’s clean. Add the oats, chia seeds, and your pinch of salt.
2. Pour in your milk and yogurt. Stir it up—yes, it’s going to look a little odd, but just give it a minute. This is where I sometimes sneak a taste to “check the texture,” ahem.
3. Dollop in the peanut butter and caramel sauce. (You can swirl them in or leave it as a marbled masterpiece; I once tried layering everything like a parfait, but honestly mixing’s easier.)
4. Toss in the chocolate chips and most of the peanuts. Save a few to make it pretty in the morning, or just eat them now. Whatever.
5. If you like it a bit sweeter, drizzle in honey or maple syrup. Or leave it out. Or add extra caramel—live your best life.
6. Give everything a solid stir, pop a lid on (or clingfilm if your only clean jar is being held hostage in someone’s lunchbox), and stick it in the fridge for at least 4 hours, but overnight’s easiest.
7. In the morning, grab a spoon, give it a stir. If it’s too thick, add a splash more milk. Too runny? Maybe leave the lid off for a bit, it’ll thicken.
What I’ve Learned From Messing This Up
- If you forget the chia, it’s slightly less thick, but nobody will cry about it (except maybe your chia-loving neighbor).
- I once microwaved it to try it warm—it tastes good, but the caramel got a bit weirdly separated. If you want it warm, just gently heat.
- Chocolate melts if you mix it in hot milk. Not always a bad thing.
How I’ve Changed It Up (Some Good, Some Not So Much)
- Sometimes I layer in sliced banana or a handful of raspberries—sweet and tangy, yes please.
- Tried using Nutella instead of peanut butter. Absolutely delicious, but also about 5x sweeter, so… maybe halve the caramel.
- I once tried coconut flakes. Did not love the texture, but maybe you’ll be luckier?
- You can add a shot of espresso (like this method from Serious Eats) in place of some of the milk if you want a coffee kick.
What If I Don’t Have Fancy Gear?
Honestly, a clean glass and a fork works. Some people say you must use a mason jar; I did it in a rinsed-out peanut butter jar last week, worked a treat. If you want a leak-proof lid and don’t have one, clingfilm is your friend (or even foil, though that’s a bit fiddly).
How Long Does This Last, Really?
Technically, you could keep it 2-3 days in the fridge. But honestly, in my house it never lasts beyond one breakfast. Maybe two if I hide it behind the week-old broccoli.
How I Like To Serve It (And Why My Family Thinks I’m Odd)
We eat this straight from the jar, usually on the way to school or work (yep, great for the train—just don’t forget your spoon). If it’s Saturday, sometimes I top it with a little extra whipped cream and some extra peanuts because, why not? My youngest insists on eating it in a mug with a tiny spoon. Your mileage may vary.
A Few Pro Tips (Learned The Hard Way!)
- Don’t add the caramel sauce too early; once I did this, and it literally disappeared overnight. Actually, I find adding half before and swirling more in the morning gives you a better “pocket” of caramel.
- Don’t rush the mixing step—if the peanut butter is just sitting on top, it won’t blend at all, and you’ll get random salty blobs.
- On second thought, maybe don’t microwave the whole thing unless you want a super melty mess.
Your Questions (Because Yes, People Actually Text Me About This)
- Can I make this vegan? Absolutely! Just use plant milk and coconut yogurt (I like the Minimalist Baker recipe if you want homemade—super easy).
- Do I have to use chia seeds? Nah, but it makes it thicker. Without them, the texture’s more like rice pudding. Which can be nice!
- What if I’m allergic to peanuts? Swap in sunflower seed butter and roasted sunflower seeds. I’ve tried it, not the same, but still tasty.
- Does it really taste like a Snickers? Well, close enough for breakfast. If you want it to taste bang-on, up the caramel and chopped peanuts.
- Can I freeze it? I honestly wouldn’t; the texture goes a bit odd. Much better just to make a fresh batch every couple of days.
So that’s my not-too-formal, maybe-a-bit-rambling guide to Snickers Overnight Oats. If you give it a go (or make a twist), let me know—I’d love to hear if someone figures out a way to make it taste even more like the real deal. And if you’re curious about the origins of overnight oats, Bon Appetit’s overview is one rabbit hole I fell down one Sunday morning.
Anyway, best spoon forward and enjoy—here’s hoping your breakfast is a bit more fun this morning!
Ingredients
- 1 cup old-fashioned rolled oats
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons creamy peanut butter
- 1 tablespoon cocoa powder
- 1 tablespoon maple syrup
- 2 tablespoons chopped roasted peanuts
- 1/4 cup plain Greek yogurt
- 1 tablespoon mini chocolate chips
- 1 tablespoon caramel sauce (optional)
Instructions
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1In a medium bowl or jar, mix together oats, milk, cocoa powder, peanut butter, and maple syrup until well combined.
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2Stir in Greek yogurt until smooth, then fold in chopped roasted peanuts and mini chocolate chips.
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3Cover the bowl or jar and refrigerate overnight or for at least 4 hours.
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4Before serving, drizzle with caramel sauce and sprinkle additional peanuts or chocolate chips on top, if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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