PEANUT BUTTER AND JELLY OVERNIGHT OATS

Prep time
6 hours 5 mins
Total time
6 hours 5 mins
EASY peanut butter overnight oats made with just 5 ingredients and 5 minutes prep time. Naturally sweetened, vegan, gluten free and so delicious.
Author: Minimalist Baker
Recipe type: Breakfast
Cuisine: Vegan, Gluten Free
Serves: 1
Ingredients
OATS
  • 1/2 cup (120 ml) unsweetened plain almond milk (DIY recipe)
  • 3/4 Tbsp (9 g) chia seeds
  • 2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
  • 2 Tbsp Jelly
  • 1/2 cup (45 g) gluten free rolled oats
TOPPINGS
  • Sliced banana, strawberries or raspberries
  • Flaxseed meal or additional chia seed
  • Granola
Instructions
  1. To a mason jar or small bowl add almond milk, chia seeds, peanut butter, and jelly and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
  2. Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
  3. Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
  4. The next day, open and enjoy as is, or garnish with desired toppings (see options above).
  5. Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
Notes
*Overnight oats adapted from Eating Bird Food (one of my many girl crushes).
*Prep time reflects preparation and overnight soaking.
*The first, fifth, and last images reflect two servings (double ingredients) with additional chia seeds and peanut butter.
Nutrition Information
Serving size: 1 recipe Calories: 454 Fat: 23.9 g Saturated fat: 2 g Carbohydrates: 50.9 gSugar: 14.9 g Sodium: 162 mg Fiber: 12 g Protein: 14.6 g
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