Peanut Butter Overnight Oats

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This vegan PB overnight oats recipe is creamy, wholesome and delicious with a touch of pure maple syrup and topped with freshly sliced fruit.

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Prep Time 5

Total Time 8 5

Servings: 1

Course: Breakfast

Cuisine: Swiss

Calories: 546

Ingredients Equipment Method Nutrition Notes

Ingredients

½ cup old fashioned rolled oats (see notes)
2 teaspoons chia seeds
2 tablespoons peanut butter any kind
2 teaspoons maple syrup
pinch sea salt
¾ cup soy milk or other plant-based milk, or dairy milk
¼ cup sliced strawberries optional, for topping
¼ cup sliced banana optional, for topping

Equipment

working jar with lid or other covered jar like a Mason jar

Method

Mix: Place the oats, chia seeds, peanut butter, syrup and sea salt in a small jar and pour in the milk, mixing well to incorporate everything together.
Top: Wash, slice and add the strawberries and banana on top of your oats if desired, place the lid on your jar and refrigerate overnight.
Enjoy: In the morning, mix the fresh fruit in a little and enjoy! If you prefer warmer oats, heat the oats in the microwave for 30-60 seconds or to desired temp.

Nutrition

Calories: 546kcalCarbohydrates: 65gProtein: 20gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 9gMonounsaturated Fat: 10gSodium: 231mgPotassium: 830mgFiber: 11gSugar: 23gVitamin A: 728IUVitamin C: 37mgCalcium: 358mgIron: 4mg

Notes

Oats: Quick cooking oats do not stand up well in this recipe as they tend to get too mushy overnight. If you have celiac disease or gluten sensitivity, make sure to use certified gluten free oats to avoid cross contamination issues with wheat.

Storage: Overnight oats will stay fresh in the fridge for up to 4 days and work well for meal prep if you'd like to make ahead for the week. They don't stand up well to freezing.

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