Overnight oats are such an easy and delicious breakfast, this is one is based on the classic PB&J Combo.
This is part of my Grocery Haul Series, where I show you my shopping list for the week, and how I make 15+ meals from it
How does this fit in with the Grocery Haul?
This is one of my go-to breakfast options, and the ingredients I bought on my shopping trip are perfect for this variation. The yogurt is high protein and gives it a pudding-like texture, and the raspberries are of course the "jelly" part of the PB&J.
Do They Actually Need to be "Overnight Oats"?
No! The oats will puff up and absorb the liquid in about 30 minutes, so if you are itching for your oats, you can jump in early!
Why Frozen Raspberries?
Aside from them being part of the grocery haul, frozen fruit is perfect for overnight oats. Because the raspberries are frozen, when they are mixed with the other ingredients and put in the fridge, they begin to thaw. This means that they become extra jammy and are a perfect texture for the bottom of the jar.
This recipe is vegetarian and gluten-free.
PB&J Overnight Oats
Makes 2 jars
- 1 cup rolled oats
- 2 tbsp chia seeds (optional)
- 1/2 cup plain yogurt
- 3/4 cup milk of choice
- 4 tbsp maple syrup or sweetener of choice
- 1/4 cup frozen raspberries
- 2 tbsp peanut butter
In a mixing bowl or pyrex cup, mix 1 cup rolled oats, 2 tbsp chia seeds (if using), 1/2 cup plain yogurt, 3/4 cup milk, and 4 tbsp maple syrup until combined
Divide the 1/4 cup frozen raspberries between two jars or Tupperwares. Pour the oat mixture evenly into each jar and even out. The jars should look like the yogurts that come with fruit on the bottom. Spoon 1 tbsp peanut butter on top of each of the oat mixtures and secure tightly with a lid.
Place in the fridge overnight