
Peanut Butter Overnight Oats
Ingredients
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Oats
- 1/2 cup unsweetened plain almond milk(or sub other dairy-free milks, such as coconut, soy, or hemp!)
- 3/4 tablespoons chia seeds
- 2 tablespoons Saratoga Peanut Butter or almond butter(creamy or crunchy // or sub other nut or seed butter)
- 1 tablespoon maple syrup(or sub coconut sugar, organic brown sugar, or stevia to taste)
- 1/2 cup gluten-free rolled oats(rolled oats are best, vs. steel cut or quick cooking)
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Toppings optional
- Sliced banana, strawberries, or raspberries
Flaxseed meal or additional chia seed
Granola
- Sliced banana, strawberries, or raspberries
Instructions
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To a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
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Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
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Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
- The next day, open and enjoy as is or garnish with desired toppings (see options above). See more flavor/topping suggestions in the blog post above!
OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there’s enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry. -
Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.
© Minimalist Baker