Peanut Butter and Jelly Overnight Oats

Set up your morning for success with this make-ahead Peanut Butter and Jelly Overnight Oats recipe. This delicious dish features our favorite yummy ingredients like peanut butter, maple syrup, and raspberries!

Course Breakfast, gluten-free, meal-prep

Cuisine American

Keyword Peanut Butter and Jelly Overnight Oats

Prep Time 30

Cook Time 4

Total Time 4 30

Servings servings

Calories 555kcal

Author Erin Antoniak

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:

½ cup frozen raspberries thawed mostly
1 tablespoon maple syrup
2 tablespoon peanut butter

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.

Nutrition