Description
These thick and creamy Peanut Butter and Jelly Overnight Oats are packed with tons of protein, so they will keep you feeling full all morning long! These overnight oats are great for meal prep and you can customize them with your favorite flavor of jelly. Make a batch on the weekend and have a healthy and filling breakfast all week long.
Ingredients
Scale
- 1 cup milk, I like to use Silk soy milk that has 7g of protein per serving
- 3/4 cup plain, non-fat Greek yogurt
- 1/4 cup creamy, natural peanut butter
- 3 tablespoons pure maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons chia seeds
- 2 tablespoons ground flax seeds
- 2 cups old fashioned oats
- 2–4 tablespoons your favorite jelly or jam
- Pinch salt
Instructions
- Prepare your containers. You can either use two pint sized jars, or four 8 oz, half pint sizes. You want a container that can be stored in the refrigerator, with a tight lid. I like to use glass mason jars, but plastic will work too.
- To a large bowl, add in the milk, yogurt, maple syrup, peanut butter, chia seeds, flax meal, vanilla extract, cinnamon and salt. Use a whisk to mix everything together well, until you have a thick liquid mixture, without many lumps.
- Next, add in the oats and mix again until completely combined. Use a large spoon to add equal amounts of overnight oat mixture to each jar. You can make two large servings or four smaller servings.
- Use the back of your spoon to flatten the top of the oats down and then add about one tablespoon of jelly to the top of each jar. Place your lids on and store overnight oats in the refrigerator for at least 12 hours. They will stay good in the refrigerator for 4-5 days. I like to drizzle a little peanut butter over top and sprinkle on a few hemp hearts, just before eating. Enjoy!
Notes
I use about 1 tablespoon of jelly per container.
- Prep Time: 15 mins
- Let sit: 12 hrs
- Cook Time: 0 mins
- Category: Breakfast, Vegetarian
- Method: Refrigerator
- Cuisine: American
