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close up on a jar of peanut butter overnight oats topped with fresh raspberries.
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Peanut Butter Overnight Oats

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.
Prep Time5 minutes
Soaking time2 hours
Total Time2 hours 5 minutes
Course: Breakfast
Cuisine: American
Servings: 1 serving
Calories: 513kcal
Author: Nora Taylor

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
US Customary - Metric

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