Peanut Butter Overnight Oats

Peanut Butter Overnight Oats are quick and easy to make the night before for a wholesome, filling, nourishing, ready-to-eat breakfast!

Course Breakfast

Cuisine American

Prep Time 5

Minimum Time to Chill 4

Total Time 4 5

Servings serving (yields approximately 1 cup)

Calories 422kcal

1 to 2 teaspoons chia seeds
1 to 2 teaspoons ground flaxseed
Chopped peanuts or other nuts, mini chocolate chips, jam or jelly, mashed or sliced bananas

In a bowl or jar, mix together oats, milk, and yogurt. Stir in peanut butter, honey, cinnamon, and salt, plus any optional ingredients you wish to add. Cover and refrigerate for at least four hours and up to overnight. Before serving, garnish with desired toppings, if using.

The Nutrition Facts below have been calculated for the base recipe without additional add-ins/toppings.
I don't recommend using quick oats, as they will get too mushy. Steel cut oats are not recommended either, as they won't soften adequately.
You may use your favorite type of milk in these Peanut Butter Overnight Oats: whole milk, low-fat milk, skim milk, almond milk, oat milk, soy milk...whatever floats your boat! Just keep in mind that if you use a sweetened milk, you may need to reduce/eliminate the honey.
You can use plain regular or plain Greek yogurt, but if using Greek, it might be necessary to add a bit more milk to thin it out. And if you opt for vanilla yogurt instead of plain, again, you might want to reduce/eliminate the honey.
Almond butter, sunflower seed butter, or another nut butter may be swapped for the peanut butter.
The honey should be added to taste, and maple syrup or agave may be substituted for it.
To make this recipe in a pint jar, double the recipe for two servings.