Make these Peanut Butter Overnight Oats for an easy, make-ahead, and protein-rich breakfast! Theyโ€™re incredibly satisfying and stay super creamy for days.

Want more easy vegan breakfast recipes you can make ahead of time? Check out my Vegan Breakfast Sandwich, Pumpkin Oatmeal Bake, and Chocolate Chia Pudding recipes while youโ€™re here!

close up on a jar of peanut butter overnight oats topped with fresh raspberries.

Peanut butter: Itโ€™s not just for spreading on toast! I love blending peanut butter into a creamy smoothie or rolling it into energy balls when I need a filling breakfast or snack. But did you know itโ€™s also a must-have ingredient in your jar of overnight oats?

These Vegan Peanut Butter Overnight Oats combine drippy peanut butter with rolled oats, non-dairy milk, chia seeds, and vanilla extract to give you an easy and delicious make-ahead breakfast. Best of all, they only take 5 minutes to make and stay fresh in the fridge for almost a week.

If you love making overnight oats with peanut butter, then you should also try my Simple Vegan Overnight Oats. Theyโ€™re very flexible and as simple as overnight oat recipes get!

Why youโ€™ll love these overnight oats

  • For peanut butter lovers – I loaded the easy vegan overnight oats with creamy peanut butter. SO tasty and it helps you stay full until lunch time.
  • The best flexible breakfast – Overnight oats are easy to customize with your choice of milk, nut butter, mix-ins, toppings, and more! You can even mix in your favorite vegan protein powder for an easy high-protein breakfast.
  • They stay fresh and creamy for days! Thereโ€™s no better breakfast recipe for meal prep than overnight oats because they last in the fridge throughout the week.
overhead view of jars of peanut butter overnight oats.

Topping ideas for overnight oats

You can take your vegan overnight oats to the next level with all kinds of toppings! I like these options best:

  • Fresh fruit, like sliced strawberries, bananas, or raspberries
  • Another drizzle of peanut butter
  • Chopped nuts, like peanuts, cashews, almonds, walnuts, etc.
  • A dollop of raspberry or strawberry jam
  • Any seeds you like, such as hemp seeds or pumpkin seeds
  • A dollop of vegan whipped cream
  • Vegan chocolate chips (regular or mini)
  • A drizzle of vegan chocolate sauce

Frequently asked questions

What are the best oats for overnight oats?

I like old-fashioned rolled oats best but you can also make overnight oats with quick oats (theyโ€™ll just be a bit softer).

Keep in mind that not all oats are naturally gluten-free since theyโ€™re often processed with other wheat products. Make sure you use certified gluten-free oats if you need this overnight oats recipe to be gluten-free.

What can I use instead of peanut butter?

Any other nut butter, like cashew butter or almond butter, can be used in place of the peanut butter. Or, for a nut-free option, use sunflower seed butter instead.

Can I add protein powder to overnight oats?

Sure! Stir 1 to 2 tablespoons of plain, vanilla, or peanut-flavored vegan protein powder into the oats. It will make the consistency thicker, so make sure you add an additional 1/4 cup of milk as well.

How long should overnight oats soak before I can eat them?

Allow the oats to soak for at least 2 hours before you dig in. Refrigerate them overnight for the best results.

How long do they last?

Peanut butter overnight oats last for 3 to 4 days in the fridge.

overhead view of jars of peanut butter overnight oats topped with fresh raspberries.
close up on a jar of peanut butter overnight oats topped with fresh raspberries.

Peanut Butter Overnight Oats

Make these Peanut Butter Overnight Oats for an easy, make-ahead, and protein-rich breakfast! Theyโ€™re incredibly satisfying and stay super creamy for days.
Prep: 5 minutes
Soaking time: 2 hours
Total: 2 hours 5 minutes
Servings: 1 serving

Ingredients 
 

  • 1/2 cup rolled oats
  • 1 tablespoon chia seeds
  • 1/2 cup soy milk or other plant milk
  • 1 tablespoon pure maple syrup
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons creamy peanut butter

Toppings, optional

  • sliced strawberries, banana or raspberries
  • more peanut butter
  • chopped peanuts, chocolate chips
  • raspberry or strawberry jam

Instructions 

  • Add all ingredients (except the toppings) to a glass jar or container and mix with a spoon until combine. The peanut butter doesn't need to be all mixed in; some thicker streaks left are nice.
  • Cover the container and place in the refrigerator for at least 2 hours or overnight.
  • When ready to eat, uncover and add any toppings you like. Most toppings can be added ahead of time, if desired, with the exception of sliced bananas.

Notes

  1. May use another milk. I prefer soy milk because it adds some protein and it’s quite creamy. Full fat oat milk is a good choice, but any milk will work.
  2. Add a tablespoon or two of protein powder and an additional 1/4 cup of milk for a high protein breakfast.
  3. Can’t have peanut butter? Use sunflower seed butter or almond butter instead.

Nutrition

Serving: 1serving | Calories: 513kcal | Carbohydrates: 57g | Protein: 18g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 10g | Trans Fat: 0.02g | Sodium: 203mg | Potassium: 589mg | Fiber: 10g | Sugar: 19g | Vitamin A: 470IU | Vitamin C: 9mg | Calcium: 300mg | Iron: 4mg
Course: Breakfast
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

Posted In: , , , , , ,

you may also like:

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.