I tried overnight oats before and really wanted to like them. Unfortunately, whatever recipes I followed before just didn’t do it for me. I couldn’t hang with the texture, let alone the cold oats. I was never big on oatmeal before so I just kind of thought that oatmeal in any shape or form wasn’t going to be for me.
Then I had overnight oats on the food challenges I did with Love Your Health. Game changer. We had a few variations of overnight oats during the 21-day challenge, and this recipe is a mix of them as our household tried and true and favorite. Now I have overnight oats at least two mornings in the week. They’re great for if I’m running behind in the morning, since everything is ready to go in a jar.
If you don’t do peanut butter, use whichever natural nut butter (or nut butter substitute) you prefer. I’ve made these with almond butter and sunflower seed butter, as well as a mix of nut butters that needed to be used up. The flavor might shift slightly, but still delicious!
Peanut Butter Overnight Oats
Makes 6 servings
1 cup natural peanut butter (or preferred nut butter)
3 Tbsp maple syrup
4 cups unsweetened plain almond milk
3 cups quick oats
3 Tbsp chia seeds
12 oz fresh raspberries (usually 2 clamshells)
Optional: additional mix-ins like chocolate chips, toasted unsweetened coconut flake, etc
In a large mixing bowl, add the peanut butter and maple syrup. Slowly whisk in the almond milk until combined. Stir in the oats and chia seeds. Let sit 5-10 minutes. Divide evenly among 6 pint sized jars. Top with raspberries and additional mix-ins, if using. Refrigerate overnight and store up to 4 days.