Ideal for meal prep, these PB&J Overnight Oats are the best for a busy week. All the flavors of our childhood favorite sack lunch packed into a mason jar. There’s a combination of jam and fresh raspberries. Together with smooth peanut butter this recipe coats your pallet with a burst of PB&J flavor.
The best for prep.
Just because we’re working from home these days doesn’t mean the days aren’t busy. I cook all day, every day and still like to have an easy grab-n-go meal in the fridge. When you’re hungry, you need something at your finger tips. No one wants a HANGRY honey lurking through the house. These PB&J Overnight Oats ensure a good, and flavorful, ready-made option.
With simple ingredients and one large bowl, this recipe comes together with a few whisks and a chill in the fridge. I find it easiest to chill in a large bowl. Once the oats are set, move them to the mason jars and prepare your servings. This gives the oats a chance to soak up all the liquid and become a more consistent texture before breaking up the batch.
The step by step.
It couldn’t be any easier of a recipe with only a few simple steps. You’ll start by whisking all the ingredients together in a large bowl, cover and rest in the fridge for at least 4 hours to set. The passive time in the fridge allows the oats to soak up the liquid, leaving you a thick cold porridge-like consistency.
Make it fancy by “painting” the insides of the jars with the jam and peanut butter or simply layer it like a truffle. The “painting” ensures you get the combination of flavors with every bite.
Looking for more simple snacks? Here are a few to try:
Lastly, if you make these Bacon Wrapped Banana Peppers Stuffed with Sweet Potatoes, be sure to leave a comment and/or give this recipe a comment! Above all, I love to hear from you guys and do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of dayyyummm good recipes ya’ll have made is my favorite!
- 1 1/2 cups rolled oats
- 2 cups coconut milk
- 1/2 cup greek yogurt
- 2 overripe bananas, mashed
- 2 tablespoons chia seeds
- 2 tablespoons maple syrup
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 1/4 cup peanut butter, divided
- 1/4 cup raspberry jam, divided
- Fresh raspberries for serving
- In a large bowl mix the oats, coconut milk, greek yogurt, bananas, chia seeds, maple syrup, vanilla and salt until well combined. To the bowl, add 1 tablespoon of peanut butter and 1 tablespoon of raspberry jam. Mix well.
- Cover the bowl and set in the fridge for 4-24 hours.
- When ready to serve, or to prep to-go containers, divide the remaining peanut butter and raspberry jam into 4-6 mason jars. Brush the pb+j up the sides of the glass.
- Evenly distribute the overnight oats into the mason jars.
- Top with fresh raspberries and additional peanut butter to taste.
- Cover and store in the fridge for up to 5 days.