Peanut Butter Overnight Oats
Creamy peanut butter overnight oats made with rolled oats, chia seeds, and maple syrup, ready to grab from the fridge for an easy make-ahead breakfast.
Equipment
- Mason jar or airtight container
- Spoon
- Measuring Cups and Spoons
Ingredients
- 1/2 cup rolled oats
- 2 tablespoons chia seeds
- 2 tablespoons creamy peanut butter
- 2/3 cup unsweetened almond milk
- 1/2 tablespoon maple syrup
- Pinch of salt
Instructions
- Add rolled oats, chia seeds, and salt to a jar.
- Pour in almond milk, then add peanut butter and maple syrup.
- Stir until peanut butter is fully combined with no streaks remaining.
- Cover and refrigerate for at least 4 hours, or overnight.
- Stir before serving. Add a splash of milk if too thick, and top as desired.
Notes
Chef's tip: Use smooth peanut butter for the easiest mixing, and stir natural peanut butter well before measuring since the oil separates.
Nutrition (approximate, per serving): Calories: 380kcal | Carbohydrates: 32g | Protein: 15g | Fat: 23g | Fiber: 8g | Sugar: 8g | Sodium: 180mg Nutrition information is automatically calculated and should be used as an approximation only.
Nutrition (approximate, per serving): Calories: 380kcal | Carbohydrates: 32g | Protein: 15g | Fat: 23g | Fiber: 8g | Sugar: 8g | Sodium: 180mg Nutrition information is automatically calculated and should be used as an approximation only.