Description
These Peanut Butter and Jelly Overnight Oats are a make-ahead breakfast packed with the nostalgic flavor of PB&J. Made with oats, chia seeds, almond milk, natural peanut butter, and raspberries, it’s creamy, sweet, and perfect for busy mornings.
Ingredients
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1 cup almond milk
- 2 tablespoons maple syrup
- 3 tablespoons natural peanut butter
- Pinch of sea salt
- Topping:
- ½ cup frozen raspberries, mostly thawed
- 1 tablespoon maple syrup
- 2 tablespoons peanut butter
Instructions
- In a bowl, combine rolled oats, almond milk, chia seeds, maple syrup, and a pinch of sea salt. Stir well.
- Lightly whisk in the peanut butter using a fork, leaving some swirls for texture.
- Divide the mixture into mason jars or containers. Cover and refrigerate for at least 4 hours, preferably 8–10 hours overnight.
- In a separate bowl, mash the thawed raspberries with 1 tablespoon of maple syrup.
- Top the chilled oats with the raspberry mixture and an extra scoop of peanut butter.
- Enjoy as-is or add granola or other toppings of your choice before serving.
Notes
- Use any plant-based milk of choice if almond milk isn’t available.
- For a nut-free version, substitute sunflower seed butter.
- Frozen raspberries work best because they break down easily when mashed.
- Prep multiple servings ahead for a week’s worth of breakfast.
- Prep Time: 30 minutes
- Cook Time: 4 hours
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 jar
- Calories: 380
- Sugar: 11g
- Sodium: 120mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 11g
- Cholesterol: 0mg
