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–+ servings
Mason jar with peanut butter overnight oats
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Peanut Butter Overnight Oats

Thick and rich, these super simple overnight oats are a breakfast treat.
Prep Time15 minutes
Cook Time0 minutes
Chill8 hours
Total Time8 hours 15 minutes
Servings: 2 servings

Equipment

  • medium microwave-safe bowl
  • small silicone spatula or small whisk
  • 2 8-ounce mason jars or similar airtight containers

Ingredients

For the Peanut Butter Overnight Oats

  • 2 tablespoon creamy peanut butter
  • ¾ cup almond milk
  • 1 cup rolled oats
  • 1 tablespoon maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup Greek yogurt or ¼ cup almond milk
  • 1 tablespoon chia seeds
  • 1 pinch salt to taste

Suggested Toppings (All Optional)

  • banana slices
  • melted peanut butter
  • cacao nibs

Instructions

  • Add peanut butter and almond milk to microwave-safe bowl. Microwave in 15-second increments, stirring after each, until peanut butter is melted and ingredients are fully combined. Be careful not to overheat or burn almond milk.
  • Add rolled oats, maple syrup, vanilla extract, Greek yogurt, chia seeds, and salt to bowl with peanut butter mixture. Stir well until ingredients are fully incorporated, then divide mixture evenly between mason jars. Make sure all oats are wet and submerged in liquid.
  • Let oat mixtures cool if needed, then seal jars and place in refrigerator. Chill oat mixtures at least 8 hours.
  • When ready to eat, remove jar(s) from fridge. Top with slices of bananas, drizzle of melted peanut butter, and sprinkle of cacao nibs if desired. Serve chilled.

Notes

  • You can actually skip the first step entirely if you want and just add all the ingredients straight to the mason jars. Use a long-handled spoon to mix everything together well, making sure all the oats are submerged in liquid, then refrigerate the oat mixtures overnight.
 

Other Topping Suggestions

  • Raspberries and chocolate chips
  • Sliced strawberries
  • Chopped walnuts
  • Chopped peanuts
  • Granola

Nutrition

Serving: 1serving | Calories: 345kcal | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Trans Fat: 0.01g | Total Carbs: 42g | Fiber: 7g | Sugar: 9g | Net Carbs: 35g | Vitamin C: 0.1mg | Cholesterol: 1mg | Sodium: 224mg | Potassium: 325mg | Calcium: 218mg | Iron: 2mg
Recipe by Cheryl Malik