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–+ servings
Peanut butter and jelly overnight oats in a glass, with a layer of raspberry jam in the middle and peanut butter, jam, and peanuts on top.

PB&J Overnight Oats

By Chloe Martin
Full of creamy peanut butter and raspberry jam, these PB&J Overnight Oats are a healthy, satisfying breakfast prepped in minutes and rich in protein and fiber. They are a delicious twist on the classic sandwich!
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PREP TIME:10 minutes
SOAK TIME:4 hours
TOTAL TIME:4 hours 10 minutes
SERVINGS: 1
COURSE: Breakfast
CUISINE: American

Ingredients
 

  • ½ cup old fashioned rolled oats
  • ½ cup non-dairy milk
  • ¼ cup non-dairy yogurt (like almond, soy, or coconut-based yogurt)
  • 1 tablespoon natural creamy peanut butter (plus more for topping)
  • 1 tablespoon maple syrup (or sweetener of choice, adjust to taste)
  • ½ tablespoon chia seeds (optional)
  • ½ teaspoon vanilla extract (optional)
  • pinch of salt
  • 2 tablespoons raspberry jam (or jam/jelly of choice, for topping)
  • 1 tablespoon peanuts (raw or roasted, for topping)

Instructions
 

  • In a container or mason jar, add oats, non-dairy milk, non-dairy yogurt, peanut butter, maple syrup, chia seeds, vanilla, and salt. Stir until well combined.
  • Cover and refrigerate overnight or at least 4 hours.
  • When ready to serve, top the overnight oats with an extra spoonful of peanut butter and raspberry jam. For a layered effect, transfer half of the oats to another jar or glass, add a layer of jam, then top with the remaining oats. Sprinkle with peanuts and serve.

Notes

Storage: Store overnight oats, without toppings, in an airtight container or jar in the fridge for up to 5 days. Add toppings when ready to serve.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!