Description
This Peanut Butter & Jelly Overnight Oats recipe offers a creamy, satisfying breakfast packed with protein and fiber. Combining Greek yogurt, almond milk, peanut butter, honey, and oats, it delivers a delicious twist on the classic flavor combo. Simply prepare the night before for a quick and healthy morning meal.
Ingredients
Scale
Base Mixture
- 1 cup plain Greek yogurt
- 1 1/4 cup almond milk
- 1/4 cup + 1 tbsp peanut butter
- 3 tbsp honey
- 1 tsp vanilla extract
Oats & Seeds
- 2 cups old fashioned oats
- 1 tbsp chia seeds
Toppings
- 1/3 cup jelly or jam
- Chopped peanuts (optional)
- Berries (optional)
Instructions
- Combine Wet Ingredients: In a large mixing bowl, mix together the Greek yogurt, almond milk, peanut butter, honey, and vanilla extract until smooth and well combined.
- Add Oats and Seeds: Stir in the old fashioned oats and chia seeds, making sure they are evenly incorporated in the mixture.
- Refrigerate Overnight: Transfer the oat mixture to an airtight container, cover it tightly, and place it in the refrigerator overnight or for at least a few hours to allow the oats to soak and soften.
- Add Jelly and Toppings: In the morning, swirl in the jelly or jam gently to create a marbled effect. Optionally, top with extra peanut butter, chopped peanuts, and fresh berries for added texture and flavor.
- Serve and Enjoy: Serve chilled straight from the fridge for a delicious and convenient breakfast.
Notes
- You can mix the jelly directly into the oat mixture before refrigerating for an evenly flavored dish.
- Use any nut butter or seed butter alternatives if allergic to peanuts.
- Sweeten with maple syrup or agave instead of honey if desired.
- Adjust almond milk quantity for thicker or thinner consistency.
- Add a pinch of salt to balance sweetness if preferred.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 14 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 15 g
- Cholesterol: 5 mg
