Make these Peanut Butter Overnight Oats for an easy, make-ahead, and protein-rich breakfast! They’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 you’re here!
Peanut butter: It’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 it’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. They’re very flexible and as simple as overnight oat recipes get!
Why you’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! There’s no better breakfast recipe for meal prep than overnight oats because they last in the fridge throughout the week.
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
I like old-fashioned rolled oats best but you can also make overnight oats with quick oats (they’ll just be a bit softer).
Keep in mind that not all oats are naturally gluten-free since they’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.
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.
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.
Allow the oats to soak for at least 2 hours before you dig in. Refrigerate them overnight for the best results.
Peanut butter overnight oats last for 3 to 4 days in the fridge.
Peanut Butter Overnight Oats
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
-
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.
-
Add a tablespoon or two of protein powder and an additional 1/4 cup of milk for a high protein breakfast.
-
Can’t have peanut butter? Use sunflower seed butter or almond butter instead.
Hope you’re doing okay, Nora! Totally understand if it doesn’t make sense to post every week but wanted to let you know that you’re appreciated and missed. <3
Aw you’re sweet! I’m great, sorry no new recipe this week, I’m working hard on a cookbook! But there will still be new recipes most weeks, and I hope to post a few times per week in another month when I have more time. 🙂
Oohh exciting! I already know several people I’ll be excited to buy the cookbook for (including myself, of course)!
It is exciting! Thank you, Gina!
Nora did it again. I usually am not crazy about overnight oats, but this recipe was so good! I used half the amount of the maple syrup, and it was the right amount for me.
Thanks Ann! Honestly, I’m not crazy about oats in general but this recipe is changing me! 🙂