Name: Peanut Butter and Jelly Overnight Oats
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Cuisine: American
Ingredients: 1 cup rolled oats; 2 tbsp. chia seeds; 1 cup almond milk; 2 tbsp. maple syrup; 3 tbsp. natural peanut butter; Pinch of sea salt.; 1/2 cup frozen raspberries, thawed mostly; 1 tbsp maple syrup; 2 tbsp peanut butter

Ingredients

1 cup rolled oats
2 tbsp. chia seeds
1 cup almond milk
2 tbsp. maple syrup
3 tbsp. natural peanut butter
Pinch of sea salt.

Topping:

1/2 cup frozen raspberries, thawed mostly
1 tbsp maple syrup
2 tbsp peanut butter

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Instructions

In a bowl, mix oats, almond milk, chia seeds, maple syrup, and salt.
With a fork, lightly whisk in the peanut butter. I like to leave some peanut butter swirls not fully blended.
Pour into mason jars or containers to store.
Cover and place in fridge for at least 4 hours. My recommendation is to leave them in for 8-10 hours
In a bowl, smash together raspberries and maple syrup.
Either pour oats into a larger bowl or in overnight oat jar, add raspberry mixture to top of oats, along with a scoop of peanut butter.
Enjoy! Top with granola or any other toppings you’d like.

Author: ErinCategory: breakfast, gluten-free, meal prepMethod: no bakeCuisine: AmericanDiet: Gluten Free