In a jar or bowl, whisk together the milk, peanut butter, cocoa powder, vanilla extract, maple syrup, and sea salt until completely smooth with no cocoa or peanut butter lumps. This ensures even flavor distribution throughout the oats and prevents any dry pockets of cocoa powder in your final breakfast. Take your time here—a smooth base is key to creamy overnight oats.

Gently fold the rolled oats and chia seeds into the wet mixture from Step 1, stirring until the oats are fully incorporated and evenly coated. The chia seeds will help thicken the mixture as they absorb liquid overnight, creating a better texture than oats alone. I find that folding rather than vigorously mixing helps keep the oats intact and prevents them from breaking down into mush.

Cover the jar or bowl and refrigerate for at least 8 hours or overnight. The oats will absorb the liquid and thicken into a creamy, pudding-like consistency. In the morning, give it a quick stir and add a splash of extra milk if you prefer a thinner consistency. Serve cold or warm it briefly in the microwave (about 1-2 minutes) if you prefer warm oats—either way is delicious.