Peanut Butter Overnight Oats
Where are my PB Lovers at? 
I’ve got you with this recipe!
These are truly a peanut butter lover’s dream breakfast! So good!
If PB isn’t your thing, these can be made with any nut butter or even sun butter.
“Soaked” oats save a lot of time in the morning, but they’re also much easier to digest than unsoaked oats.
As the oats soak overnight, their digestibility greatly improves, here’s how:
Overnight as they soak, the starches break down which improves digestibility and the natural phytic acid (which all plants contain) is greatly reduced that makes them more easily absorbed by your body!
Yes. These oats are meant to be eaten cold like pudding.
Rachel’s notes:
Use ANY milk of your choice. My personal preference for these Peanut Butter Overnight Oats is unsweetened almond milk or cashew milk.
I often add protein or collagen powder to my overnight oats. If you choose to do this, then your oats may need an extra splash of milk.
Here’s Everything You Need To Know About Oats.
Here are a few more favorite CFC overnight oats recipes that you’ll LOVE:
-
Raspberry Coconut Overnight Oats
-
Overnight Oats Breakfast Prep Four Ways
-
Chocolate Chip Cookie Dough Overnight Oatmeal
-
Overnight Oat Pie
-
Overnight Oatmeal Meal Prep
-
Banana Bread Oats
Makes 4 servings
Ingredients:
OATS:
- 2 cups unsweetened almond milk, coconut milk, oat milk, or any milk of choice
- 4 Tbsps chia seeds
- 2 cups gluten-free old fashioned oats
- 8 Tbsps all-natural salted peanut butter
- 4 Tbsps maple syrup or raw honey
TOPPINGS:
- fresh strawberries, or raspberries
- chopped peanuts
- peanut butter to drizzle on top if desired
Instructions:
In a very large mixing bowl, add in your milk, chia seeds, oats, and maple syrup, or raw honey and stir to combine well.
Fold in the peanut butter.
Cover and refrigerate overnight, OR divide equally into mason jars or small bowls with lids, then fold in the peanut butter. Cover and refrigerate overnight.
Once they’re ready, stir your oatmeal really well, this will make it creamier.
If you set it in the fridge overnight in a large bowl, or batch, divide equally into small mason jars, bowls, or cups and top with fresh berries, chopped peanuts for texture, and a drizzle of extra peanut butter if desired.
Yes. These oats are meant to be eaten cold like pudding, but you can heat them up if you like.
Enjoy!
Rachel
Ingredients
OATS:
- 2 cups unsweetened almond milk, coconut milk, oat milk, or any milk of choice
- 4 Tbsps chia seeds
- 2 cups gluten-free old fashioned oats
- 8 Tbsps all-natural salted peanut butter
- 4 Tbsps maple syrup or raw honey
TOPPINGS:
- fresh strawberries, or raspberries
- chopped peanuts
- peanut butter to drizzle on top if desired
Instructions
- In a very large mixing bowl, add in your milk, chia seeds, oats, and maple syrup, or raw honey and stir to combine well. Fold in the peanut butter. Cover and refrigerate overnight, OR divide equally into mason jars or small bowls with lids, then fold in the peanut butter. Cover and refrigerate overnight.
- Once they're ready, stir your oatmeal really well, this will make it creamier.
- If you set it in the fridge overnight in a large bowl, or batch, divide equally into small mason jars, bowls, or cups and top with fresh berries, chopped peanuts for texture, and a drizzle of extra peanut butter if desired.
- Yes. These oats are meant to be eaten cold like pudding, but you can heat them up if you like.
- Enjoy!
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