Description
These Peanut Butter Overnight Oats are the easiest grab-and-go breakfast or afternoon snack. Swirled with peanut butter, chia seeds, and cinnamon, and packed with protein from Greek yogurt, they’re a tasty, meal-prep-friendly recipe you’ll love enjoying throughout the week.
Ingredients
Units
Scale
- 1 cup gluten free old-fashioned oats
- 1 tablespoon chia seeds
- 1/4 teaspoon cinnamon
- 1/2 cup plain Greek yogurt
- 1 cup unsweetened almond milk
- 1 teaspoon vanilla extract
- 1 tablespoon maple syrup or honey
- 2 tablespoons creamy peanut butter
- 1/4 teaspoon salt
- Topping Options
- Extra almond milk or Greek yogurt
- Sliced banana, strawberries, raspberries, or blueberries
- Nuts, coconut, seeds, granola, extra nut butter
Instructions
- Add all of the ingredients to a large wide mouthed glass container with a lid (like a weck jar) and stir until everything is well combined.
- Cover the container and place in the fridge for at least 2 hours or up to overnight.
- After oats have chilled, remove them from the fridge and give them a stir. Feel free to add an extra splash of milk if you want to thin the oats out a bit. Add your toppings, serve, and enjoy!
Notes
These peanut butter overnight oats store well in the fridge for 3-5 days as long as they’re kept in an air-tight container. The longer they sit, the more liquid the oats soak up – so just know they’ll get softer with time. I like to make a batch to enjoy for 2-3 days, then make another mid-week so the texture is always at its freshest.
