Peanut butter overnight oats

Peanut Butter Overnight Oats by Rhyan Geiger, RDN

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CategoryTags, , DifficultyBeginner

Overnight oats are such a treat first thing in the morning, offering plenty of protein, fiber and healthful nutrients that will help you feel fuller longer. The best part is this breakfast only takes a few minutes to prep and travels really well. Whether you serve cold or warm, you'll enjoy all the flavors equally.

Yields1 Serving
Prep Time5 minsCook Time6 hrsTotal Time6 hrs 5 mins
 ½ cup unsweetened plain almond milk(or sub other dairy-free milks)
 ¾ tbsp chia seeds
 2 tbsp nut butter
 maple syrup(or sub coconut sugar, organic brown sugar, or stevia to taste)
 ½ cup gluten-free rolled oats(rolled oats are best, vs. steel cut or quick cooking)
 Your choice of fruit, flaxseed or granola
1

To a Mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).

2

Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
3. Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.

3

The next day, open and enjoy as is or garnish with desired toppings (see options above). See more flavor/topping suggestions in the blog post above!
OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there's enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.

4

Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.

Nutrition Facts

Servings 1

Ingredients

 ½ cup unsweetened plain almond milk(or sub other dairy-free milks)
 ¾ tbsp chia seeds
 2 tbsp nut butter
 maple syrup(or sub coconut sugar, organic brown sugar, or stevia to taste)
 ½ cup gluten-free rolled oats(rolled oats are best, vs. steel cut or quick cooking)
 Your choice of fruit, flaxseed or granola

Directions

1

To a Mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).

2

Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
3. Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.

3

The next day, open and enjoy as is or garnish with desired toppings (see options above). See more flavor/topping suggestions in the blog post above!
OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there's enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.

4

Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.

Peanut Butter Overnight Oats by Rhyan Geiger, RDN