These Peanut Butter & Jelly Overnight Oats are one of my favourite go-to recipes for easy breakfast meal prep that save me a ton of time during those busy weekday mornings. You'll be surprised just how mouthwateringly delicious they are, for how easy they are to make!
Jump to:
Why You'll Love This Recipe
These PB&J overnight oats are a massive hit with my friends and family for how delicious they taste and how easy they are to make. If you're a fan of PB&J sandwiches, this will feel like you're eating one - but as overnight oats!
- You can prep these in as little as 5 minutes, with just a few simple ingredients!
- Taste just like PB&J sandwiches - these take me back to my childhood days of packed lunches for school!
- Kid-friendly - trust me, kids love these as much as grown-ups do!
- Easy way to mix in nutritional boosters as a healthy way to kickstart your mornings.
- Easily customizable to suit your dietary restrictions or food allergies.
What are Overnight Oats?
Overnight Oats are one of my favourite ways to meal prep breakfast in an easy, nutritious and delicious way. They're made by soaking old-fashioned rolled oats in a liquid (most commonly milk) in the refrigerator overnight. This makes them perfect for meal prep, because you can prepare these in batches at a time to last a few days for the entire family.
You can then customize them with all sorts of ingredients for some delicious and unique flavours - like peanut butter and jelly! Unlike traditional oatmeal, no cooking is required for overnight oats - the refrigerator and milk do all the heavy lifting for you.
Ingredients
Please scroll down to the recipe card below for exact quantities and measurements.
- Rolled oats - I recommend sticking with old-fashioned rolled oats; I would not advise using steel cut, quick or instant oats as they don't absorb liquid well enough to allow the oats to soften up in the fridge.
- Unsweetened almond milk - any milk of your choice will do! You can use cow's milk or a plant-based alternative such as cashew, oat, or soy milk.
- Greek yogurt - I prefer Greek yogurt, but you can use any type of yogurt you like. This adds a delicious creamy texture to the overnight oats.
- Chia seeds - chia seeds have a unique way of expanding when they soak in water, turning into a deliciously thick, creamy texture while also being packed with nutrition.
- Maple syrup - you can also use honey or any other sweeteners you prefer.
- Natural peanut butter - I recommend using natural peanut butter for its runny, drippy consistency which makes it easier to mix with. But you can use any type of nut butter you like (or seed butter if allergic to nuts).
- Raspberry puree - I'll be using a raspberry puree that I made myself for this recipe, but you can easily use store-bought jam or jelly as well.
- Chopped walnuts - any kind of crushed nuts or seeds will do! This helps add a bit of crunch to your overnight oats.
- Pinch of salt - optional but helps bring out the flavours.
Instructions
STEP 1: Prepare base oats mixture in a mason jar (or other sealable container) by mixing together oats, milk, yogurt, chia seeds, salt, and maple syrup. Refrigerate for 2-3 hours to let it thicken and soften up.
STEP 2: Prepare raspberry puree: In a saucepan over medium heat, add-in raspberries (1 cup), maple syrup (1 tbsp), and vanilla extract (½ tbsp). Whisk and stir until it softens into a smooth consistency, then remove from heat and set aside.
The raspberry puree should end up looking like this. Or, instead of making your own puree, you can also use store-bought jam instead.
STEP 3: In a mason jar, add in ingredients - starting with raspberry puree or jam, followed by base oats mixture from Step 1 (that has been refrigerated for 2-3 hours), and then with your natural peanut butter. Give it a good stir, then refrigerate overnight.
STEP 4: When it's ready, take it out of the fridge and add your toppings: I'm using a few raspberries, chopped walnuts, and a drizzle of maple syrup. But you can customize this according to your tastes. Enjoy!
How to Store
Store these away in an air-tight container for up to 5 days in the fridge. I recommend using 16-ounce (473 ml) wide mouth mason jars - they're super easy to clean due to the wide opening, and tall enough to stir without ingredients falling out, while providing enough height to add additional toppings on top.
Toasty's Tips
- Make sure that regardless of what type of nut or seed butter you use, that it is soft and runny enough to be easily mixed. That is why I suggest using natural nut butter for its drippy, runny consistency. Otherwise, you can try heating up your nut butter in the microwave first to thin it out before giving it a mix.
- Use a pinch of salt to help bring out the flavours.
- I like to make a batch of the base oats (oats, milk, yogurt, chia seeds, maple syrup) separately and left them soften in the fridge for a couple of hours first. This allows them to really soak in all of the liquid to soften up first before mixing in the jelly/puree and nut butter. But if you wish to save time, you can mix the base oats in with the nut butter and jelly/puree before they soften up - however the texture may need a bit more time to soften as a result.
- If you're sensitive to sugar levels, you may wish to reduce the amount of sweetener you use - feel free to adjust accordingly. You may wish to leave adding in the sweetener until the very end so that you can adjust the amount based on your tastes.
FAQ
Can I use jam or jelly instead of raspberry puree?
Absolutely! You can make your own fruit puree at home like I did (with any type of berry you like), or for something more convenient as a time-saver, you can also use any store-bought jam or jelly instead. You may want to use jam, add in a few frozen berries, heat it up in the microwave for 10-15 seconds to thin it out a bit, and then give it a stir.
Can I warm these up before eating?
Yes! You can certainly warm these up first before eating. Overnight oats are typically meant to be enjoyed chilled straight out of the fridge, but I find that this recipe works very well as a warm breakfast - just heat it in the microwave for 30-40 seconds (or until your desired temperature) using a microwave-safe container. It's great for those chillier mornings during fall and winter!
I'm allergic to nuts. What can I use?
Instead of nut butter, you can substitute it with seed butter (like sunflower seed butter) as a nut-free alternative. These typically have a runny and smooth consistency that make it easy to mix with.
Other Overnight Oats Flavours to Try
📖 Recipe
Peanut Butter & Jelly Overnight Oats
Suggested Equipment
Ingredients
Oats Base
- ½ cup rolled oats
- 1 tablespoon chia seeds
- ½ cup unsweetened almond milk
- ¼ cup Greek yogurt
- 1 tablespoon maple syrup
- 1 tablespoon natural peanut butter
Raspberry Puree
- 1 cup raspberries - fresh or frozen
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
Toppings (optional)
- raspberries - fresh or thawed
- walnuts - chopped
- maple syrup - drizzle to taste
Instructions
- Prepare base oats mixture in a mason jar (or other sealable container) by mixing together oats, milk, yogurt, chia seeds, salt, and maple syrup. Refrigerate for 2-3 hours to let it thicken and soften up.
- Prepare raspberry puree: In a saucepan over medium heat, add-in raspberries (1 cup), maple syrup (1 tbsp), and vanilla extract (½ tbsp). Whisk and stir until it softens into a smooth consistency, then remove from heat and set aside. Or, instead of making your own puree, you can also use store-bought jam instead.
- In a mason jar, add in ingredients - starting with raspberry puree or jam, followed by base oats mixture from Step 1 (that has been refrigerated for 2-3 hours), and then with your natural peanut butter. Give it a good stir, then refrigerate overnight.
- When it's ready, take it out of the fridge and add your toppings: I'm using a few raspberries, chopped walnuts, and a drizzle of maple syrup. But you can customize this according to your tastes. Enjoy!
Notes
- Video: Watch the step-by-step video tutorial here.
- Note: I've updated this recipe to use 1 tablespoon of peanut butter instead of 2 tablespoon (as shown in the video) to moderate the calorie count while still maintaining a delightfully nutty taste.
- Storage: Store them in an air-tight container for up to 5 days in the fridge. I like to use 16-ounce (473 ml) wide-mouth mason jars, with a large opening that makes it easier to clean and stir ingredients in.
- Make sure that regardless of what type of nut or seed butter you use, that it is soften and runny enough to be easily mixed. That is why I suggest using natural nut butter for its drippy, runny consistency. Otherwise, you can try heating up your nut butter in the microwave first to thin it out before giving it a mix.
- Use a pinch of salt to help bring out the flavours.
- I like to make a batch of the base oats (oats, milk, yogurt, chia seeds, maple syrup) separately and left them soften in the fridge for a couple of hours first. This allows them to really soak in all of the liquid to soften up first before mixing in the jelly/puree and nut butter. But if you wish to save time, you can mix the base oats in with the nut butter and jelly/puree before they soften up - however the texture may need a bit more time to soften as a result.
- If you wish to reduce the calories, you can use half of the recommended amount of raspberry puree. This will result in a reduction of approximately 60 calories.
- If you're sensitive to sugar levels, you may wish to reduce the amount of sweetener you use - feel free to adjust accordingly. You may wish to leave adding in the sweetener until the very end so that you can adjust the amount based on your tastes.
STEP-BY-STEP VIDEO
You can find step-by-step video tutorials for all of my recipes on my YouTube Channel. There you'll find many more tips and tricks to help you along!
Nutrition
Note: Nutrition information is automatically calculated, so should only be used as an approximation.
Comments
No Comments