peanut butter cup protein overnight oats

Chocolate for breakfast never looked and felt so good with 28 grams protein per serving!

3/4 cup unsweetened vanilla almond milk, (6 oz)
2/3 cup rolled oats, (64 grams)
1 scoop Optimum Nutrition Gold Standard Whey Protein Powder, Double Rich Chocolate, (30 grams)
1 1/2 tbsp dutch cocoa, (22.5 grams)
1/2 tbsp chia seeds, (6 grams)
Pinch of salt
3/4 cup plain non-fat Greek yogurt, (57 grams)
2 tbsp PB2 powdered peanut butter, (13 grams)
1 1/2 tbsp Skippy Natural Creamy Peanut Butter, (24 grams)
90 mg pure Stevia powder
3 tbsp Ghirardelli 60% Dark Chocolate Chips, (45 grams)
1 tsp coconut oil, (4.5 grams)

Whisk protein powder and dutch cocoa into almond milk until smooth. Mix in oats, chia seeds, and pinch of salt, then refrigerate overnight in a covered or resealable container.
Using a hand mixer or immersion blender with whisk attachment, whisk Greek yogurt, peanut butter, peanut butter powder, and Stevia until smooth. Spoon over oats (before or after letting them rest overnight) and set aside.
Melt chocolate chips with coconut oil by microwaving for 15-20 seconds at a time and stirring to melt evenly. Once melted smooth, pour over peanut butter layer and refrigerate to harden.

Peanut Butter Cup Protein Overnight Oats