Peanut Butter & Jelly Overnight Oats
Peanut butter & jelly overnight oats. A quick and easy breakfast recipe that's ready in 5 minutes the night before. This recipe is vegan and can easily be made gluten-free!
Servings 2
Ingredients
- 1 cup rolled oats
- 2 tablespoons chia seeds
- 1 1/2 cup plant-based milk, unsweetened
- peanut butter, for topping
- Jam of choice, for topping
- Maple syrup or mashed banana for sweetness, to taste (optional)
Instructions
- The night before, add the oats, chia seeds and plant-based milk in a jar or container. Stir together until combined. Let soak in the fridge overnight.
- When you're ready to eat your overnight oats, add the peanut butter, jam and sweetener to taste. Stir together and serve.
Notes
This recipe travels well. Once you've prepared the overnight oats with its toppings, you can keep it in a jar and bring it to work or keep it for later, as long as you keep it cold.
You can use your favorite jam to taste. Use anything from 1-2 tablespoons to 1/4 cup per serving. I love to use chia seed jam in this recipe and add a good 1/4 cup. You will need less if using a sweet store-bought jam.
Add peanut butter to taste. I use 2 tablespoons per servings, but you can add more or less.
I would recommend using unsweetened soy milk in this recipe for a higher protein option that will keep you full longer. However, any plain plant-based milk should work. I've tried oat and almond milk as well with success.
You can make this recipe with quick oats, but I would recommend rolled oats for more texture.
Feel free to add a drizzle of maple syrup for sweetness (or honey if not vegan). A mashed banana is also a great option. The banana is best added at the last minute.
Use certified gluten-free oats if needed.