Peanut Butter and Jam Overnight Oats (Dairy-Free)

With a classic flavor combo of peanut butter and jelly these overnight oats make a healthy, make-ahead breakfast recipe for busy mornings!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 0

Sitting 4

Total Time 4 5

Servings servings

Calories 490kcal

In a large bowl, mix together the chia seeds and oats.
Pour the maple syrup into the almond milk and whisk.
Pour the almond milk into the oats and mix until combined.
Finally, add in the peanut butter and stir until no peanut butter clumps remain.
Grab two jars and portion half of the oats into the bottom. Top the oats with half the jam and fill the remaining part of the jars with the rest of the oats.
Finally, put the rest of the jam on top along with any toppings you may want (crushed peanuts, chocolate chips etc). Cover the jars with the lid and place them in the fridge overnight (or for four hours).

To make the oats nut-free, use Sun Butter in place of peanut butter and hemp milk instead of almond milk.
Add a scoop of collagen powder to give the oats a protein boost.
Rolled oats are better than quick oats as they hold their texture best. Quick oats become a bit mushy. And double-check that they're gluten-free if needed.
These oats are super thick, to thin them out, add ¼-½ more liquid
The oats will last three days in the fridge if in a sealed container