Creamy Peanut Butter Overnight Oats
If you haven’t caught on to the trend by now, I’m here to officially introduce you to your new favorite breakfast. Say helloooooo to overnight oats.
Let’s talk about my dad for a minute. I seriously love the guy and anyone else who meets him always feels the same way. He has been one of my biggest fans when I told him I wanted to start a blog, constantly asking me when I was going to finally start.
My dad is the kind of guy when we go out for ice cream and there are over thirty flavors filled with all types of add-ins, chunks, and swirls – my dad will pick vanilla. He is so plain and simple to the point where his breakfasts usually consist of PLAIN oatmeal cooked with water and with nothing on it.
It’s not like this is something new that he is doing, but I still cringe every time I see it. I was away at college for a few years so never really had the chance to question his quick, workday breakfast, but a few weeks ago, I asked him how he stays full if that is all he is eating for breakfast. There are no nuts or nut butter, no fruit, no maple syrup – nothing. That’s like asking to be hungry in um…5 minutes.
I asked him if he would let me create one of my favorite breakfasts for him to have on the mornings that he is rushing to get to work. He happily obliged (making me think his lack of creativity with breakfast is just an act of being lazy…) and I told him I could prep them all on Sunday so he would just have to grab them out of the fridge.
WELLLLL, not only did he absolutely love having his breakfasts prepped for him so all he had to do was dig in, but he texted me Monday morning as I was on my way into the gym saying “this is the best breakfast I’ve had in a while!” Well, I guess that doesn’t mean too much since he was only eating plain oatmeal.
I’ve eaten so many overnight oats in my life but I thought it was probably a good decision if I decided to share with you my absolute favorite recipe first. Plus they have peanut butter swirled INTO the gooey oats. Yes, swirls of creamy, salty peanut butter. These oats will keep you full for hours, too, thanks to the added protein from almond milk + pb.
The best part? They take 5 minutes to make. Yep, 5 whole minutes, friends. Super easy. Make them tonight and you are all set for breakfast for the next few days!
- 1 cup rolled oats (certified gluten-free if GF)
- 1½ tbsp. chia seeds
- 1 cup almond milk
- 2 tbsp. maple syrup
- ¼ cup natural peanut butter
- In a medium bowl, mix oats, almond milk, chia seeds, and maple syrup
- Divide evenly into 2 mason jars
- With a fork, lightly whisk in the peanut butter - it is better to not full blend so that there are some pb swirls when you dig in the next day
- Cover and place in fridge for at least 4 hours. My recommendation is to leave them in for 8-10 hours
- Add banana, berries, chia seeds, coconut flakes, or a drizzle of maple syrup for added yum