This is as classic as it gets. Break through a chocolate and peanut butter shell to indulge in fruity and creamy peanut butter overnight oats.
Raspberry jam works really well in this recipe. We use Wexford Preserves raspberry jam, it is sweet and tart and creates a perfect jam layer.
We always use Nutshed smooth peanut butter in our chocolate creations and this recipe is no exception. Nutshed roast their peanuts before they turn them into peanut butter and you can taste the difference.
The quality of the chocolate is very important when baking with chocolate. Look at the ingredients - good chocolate will have very few ingredients. Our dark chocolate contains 3 ingredients - cocoa mass, cocoa butter and sugar. It will melt properly, it will be easy to work with, it will look glossy and rich and taste amazing.
Chocolate, Peanut Butter and Jam Oats
Bean and Goose Chocolate
This is the overnight oats to kick start your day or to enjoy in the evening with a movie.
80g Milk of your choice
1 Tsp of Sweetener
50g Irish jumbo oats
2 Tbsp Greek or natural yogurt
2 Tbsp Peanut butter and extra to drizzle
2 Tbsp Raspberry Jam
40g Bean and Goose 62% dark baking chocolate
If you have a hot chocolate or milk frother, put the milk into the frother and press start. To make in a saucepan, add the milk to the pan and gently bring to the heat. Do not boil.
When the milk is heated pour over the oats and stir. Spoon the mixture into a kilner jar or glass.
Mix together the yogurt and 2 Tbsp of peanut butter and layer on top of the oat mixture.
Spread 2 Tbsp of raspberry jam on top of the yogurt and peanut butter layer.
Slowly melt the baking chocolate over a double boiler or in the microwave.
Gently pour the chocolate over the yogurt and creme fraiche layer and drizzle with peanut butter.
Put in fridge until the chocolate layer is set - about 2 -4 hours.
Prepare the night before and take out of the fridge 30 mins before serving to make it easier to crack through the chocolate shell layer.