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Drink recipe · from the recipe book

Peanut Butter Mocha Overnight-Oat Shake

A thick, frosty chocolate-coffee shake with toasty peanut butter, creamy oat body from milk-soaked oats and coffee ice cubes that keep it bold instead of watery.

Peanut Butter Mocha Overnight-Oat Shake

Ingredients

  • 1 cup (240 ml)240 gBrewed coffeecooled
  • 1¼ cups (300 ml)300 gMilk, 2%cold
  • ⅓ cup30 gOld-fashioned rolled oats
  • 1 medium118 gBananasliced and frozen
  • 2 scoops40 gWhey protein powderchocolate or unflavored
  • 1½ tbsp24 gPeanut butter, no salt added
  • 2 tbsp12 gUnsweetened cocoa powder
  • 1½ tsp10 gMaple syrup

Steps

  1. The night before, pour the cooled coffee into an ice cube tray and freeze until solid, at least 8 hours.
  2. At the same time, stir the oats into the milk in a covered jar and refrigerate overnight so the oats soften and turn the milk creamy, like oat milk.
  3. Slice the banana and freeze it overnight alongside the coffee cubes.
  4. In the morning, pour the oat-and-milk mixture into a blender and blend on high for 30 seconds until smooth.
  5. Add the whey protein powder and the unsweetened cocoa powder to the blender, then add the peanut butter and the maple syrup.
  6. Add the frozen banana and the frozen coffee cubes, then blend on high for 45 to 60 seconds until thick and frosty.
  7. Pour into two tall glasses and serve right away, cold.

Check labels: Gluten-free when you buy old-fashioned rolled oats and whey protein powder labeled gluten-free.

Contains: Milk, Peanuts. Some brands contain gluten, soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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