Peanut Butter Overnight Oats
Peanut Butter Banana Overnight Oats are so delicious they taste like dessert. This easy to grab and go breakfast is packed with nutritious ingredients like steel-cut oats, yogurt, nut butter, flaxseed, fruit, cinnamon, and nuts. Prep time is just 5 minutes the night before, making this the perfect breakfast for busy mornings!
Servings: 1 serving
- 1 cup cooked steel cut oats ¼ cup uncooked
- ¼ cup milk
- ½ cup plain low fat greek yogurt
- 1 tbsp almond or peanut butter
- 1 tbsp ground flax seed
- ½-¾ cup sliced berries or your favorite fruit
- 1 pinch sea salt
- ¼ banana
- 1 tbsp sliced almonds or walnuts
- Dash of cinnamon and nutmeg optional
Cook the steel cut oats ahead of time (Tip: I cook steel cut oats in bulk and freeze them in 1 cup portions to use later!)
Combine the cooked oats, and the rest of the ingredients through the banana in a mason jar or tupperware. Stir until combined.
Put the container in the fridge and store overnight.
In the morning, add 1 tbsp sliced almonds or walnuts, cinnamon/nutmeg, stir and enjoy!
Recipe Variations and Substitutions
Top Tips For Making Overnight Oats
- Make it Vegan: To make these overnight oats vegan, replace the milk with a plant-based milk, and replace the yogurt with a vegan yogurt (or omit the yogurt and add more of your favorite plant based milk)
- Make it Gluten Free: Use gluten-free certified oats and you can turn this into a gluten-free banana overnight oats recipe!
- Chocolate Peanut Butter Overnight Oats: Instead of banana, add 1-3 tsp of unsweetened cocoa powder and a dash of vanilla. Berries are optional!
- Apple Pie Overnight Oats: Swap all the fruit for 1/2 cup diced apples, add a dash of vanilla extract, and don't forget to add in the cinnamon!
- Banana Bread Oats: Leave out the peanut butter and add in a dash of vanilla and almond extract.
- PB&J: Leave out the banana and add some pureed strawberries or strawberry compote to these peanut butter overnight oats!
- Carrot Cake: Replace the bananas & berries with 1/2 cup shredded carrots, add 1-2 tsp raisins, a dash of all spice and vanilla extract, and omit the peanut butter.
- Pina Colada: Replace the banana and berries with 1/2 cup diced pineapple, 1 tablespoon of shredded coconut, and leave out the nut butter
- Peaches & Cream: Replace the banana & berries with 1/2 cup diced peaches, add 1-2 tablespoons of coconut cream and a dash of maple syrup!
- Be sure to pre-cook the steel-cut oats, or they won’t be the texture you are probably going for. They will puff up as they sit overnight but will be pretty crunchy by morning unless they are pre-cooked.
- Don’t add the toppings until right before serving. Otherwise, they won’t hold up and aren’t as appetizing after they have soaked all night.
- Follow the recipe closely when it comes to the liquid versus the oats. If you don’t add enough liquid, they can’t absorb the milk and yogurt properly and the consistency will be off.
- Be sure to mix the ingredients completely before storing overnight so that all of the oats are immersed in the liquid.
- You don't have to eat these healthy overnight oats cold. You can transfer them to a microwave safe bowl and heat them in the microwave for 45-75 seconds, or transfer them to a pot and warm them on the stove. If your oats get too dry after heating, add more milk!
- I don't recommend freezing these peanut butter overnight oats. The yogurt doesn't freeze well and defrost to be the same consistency it was before it was frozen!
Serving: 1jar | Calories: 470kcal | Carbohydrates: 55.5g | Protein: 27.2g | Fat: 18.9g | Saturated Fat: 3.3g | Cholesterol: 3mg | Sodium: 309.6mg | Potassium: 523.2mg | Fiber: 10.8g | Sugar: 18.7g