It's week 3 of our lil American road trip with our camper Rosie and we've absolutely gotten to that point where the idea of going out to eat makes us wanna cut up our credit cards, go on a jog, and hide inside where it's free and we won't accidentally eat a 5,000 calorie complimentary bread basket. We've been eating out so much mostly because cooking in Rosie isn't the *easiest* thing in the world given that we're dumb and haven't really outfitted the kitchenette with things we'd need to make a real deal meal. That's going to change soon, promise. Matt has a domestic 50's *fantasy* of roasting a whole chicken in the little retro oven and I will be damned if it doesn't happen.

For now, though, one thing that we've been eating lots of is easy overnight oats - mostly cause they're delicious but also because they're remarkably easy to make AND can be taken on the go as a hiking snack AND they're easy to pack in some protein by just mixing in protein powder.

And can you believe it, we've got one of our favorite recipes right here. It's a chocolate peanut butter situation that tastes literally like a peanut butter cup, but with lots of protein and fiber.

This serving is for 16 oz of oats. Let's discuss that. 16 oz is a LOT of oat goodness. When I was a kid my grandma commented on how much I ate and I told her "I'm a growing boy!" She countered with "Which way?" - honestly it was remarkably rude but now when I think about it I laugh really hard so I'm not too mad it happened.

Anyway, I'm no longer a 'growing boy' but we have been super active on this trip, so getting in the extra calories for long hikes has been a must. For most folks, though, a better serving size might be 8 oz, in which case you can just cut this recipe in half, or divide between two 8 oz jars.

We're using the chocolate protein powder nutritional booster from Bob's Red Mill in this recipe. It's perfect for the oats because it has chia seeds which helps give the oats even more body and fiber. Also, it's sweetened with monk fruit to keep it a bit lower on sugar for those concerned with sugar intake (only 2 grams per 2 scoop serving!). Oh and it's freaking yummy.

Recipe below!

xoxo Matt & Beau

Peanut Butter Cup Protein Overnight Oats

prep time: 5 minutes // inactive prep: 8 hours // makes 1

2/3 cup rolled oats
2/3 cup - 1 cup unsweetened almond milk, depending on desired consistency
2 tablespoons raw honey or agave (or to taste)*
1 scoop Bob's Red Mill chocolate protein powder
Pinch of salt
2 tablespoons peanut butter (or, like, as much as you can fit in the jar tbh)
1 (16 oz) Mason Jar with lid
Optional toppings: pieces of organic dark chocolate peanut butter cups, extra peanut butter

In the Mason jar, mix together the oats, almond milk, honey or agave, protein powder and pinch of salt. Swirl in the peanut butter and screw a lid on it and refrigerate overnight or for at least 8 hours. Remove from fridge, top with chunks of peanut butter cups or peanut butter if desired and eat it up! This can stay in the fridge for up to 3 days**, so feel free to make some extra for the week!

* If you'd like to keep this as low on sugar as possible, it would be totes fine to substitute the honey or agave with some stevia leaf extract. You'd probably want about one and a half teaspoons worth to achieve the same level of sweetness.

** The longer the oats stay in the refrigerator, the thicker it will get as the liquid absorbs. Feel free to add a couple tablespoons of water to help thin it out to a desired consistency.

This post is sponsored by Bob's Red Mill! Thanks so much for always supporting the companies that keep Probably This alive and running!