5-Ingredient Peanut Butter Overnight OatsServings: 1STUFF½ cup unsweetened plain almond m

5-Ingredient Peanut Butter Overnight Oats

Servings: 1

STUFF
½ cup unsweetened plain almond milk (or sub other dairy-free milks, such as coconut, soy, or hemp!)
¾ Tbsp chia seeds
2 Tbsp natural salted peanut butter or almond butter (creamy or crunchy // or sub other nut or seed butter)
1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
½ cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking)

TOPPINGS
Sliced banana, strawberries, or raspberries
Flaxseed meal or additional chia seed
Granola

STEPS
In a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).

Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.

Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.

NOTE
You can also heat your oats in the microwave for 45-60 seconds (just ensure there’s enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.

Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.

NUTRITION
Calories: 452
Carbohydrates: 51.7 g
Protein: 14.6 g
Fat: 22.8 g
Saturated Fat: 4.1 g
Polyunsaturated Fat: 7.04 g
Monounsaturated Fat: 10.19 g
Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: 229 mg
Potassium: 479 mg
Fiber: 8.3 g
Sugar: 15.8 g
Vitamin A: 253 IU
Vitamin C: 0.12 mg
Calcium: 341 mg
Iron: 3.95 mg