If you want breakfast ready before you even wake up, overnight oats are the move. These peanut butter and jelly overnight oats are loaded with PB flavor right through the oats, topped with a quick chia strawberry jam that takes ten minutes to make with zero cooking. This recipe is a classic PB&J, in a jar, ready to grab from the fridge for breakfast.
Recipe Highlights
- Everything you love about a PB&J sandwich in overnight oat form!
- Peanut butter is mixed into the milk so the flavor runs all the way through
- The chia strawberry jam comes together in 10 minutes with no heat
- No cooking is required! You just blend, stir, and refrigerate overnight
- Makes just 2 jars! So, breakfast covered for two mornings, or double the recipe!
- It Ssores up to 4 days in the fridge
- This recipe is naturally vegan and gluten free
How to Make It
Follow these step-by-step instructions to make this PBJ Overnight Oats.
Step 1: Blend the Strawberries
Add the sliced strawberries and maple syrup a pyrex measuring cup, use an immersion blender to blend util you have a smooth puree. Start with the jam so it has time to set while you pull everything else together.
Step 2: Make the Chia Jam/Jelly
Add the chia seeds and blend again until fully combined. Pour into a bowl (or in the measuring cup or jar) and set aside for 10 minutes. It will thicken as it sits while the chia seeds expand.
Step 3: Mix the Peanut Butter Liquid
In a large mixing glass or bowl, combine the milk, peanut butter, maple syrup, vanilla extract, and salt. Whisk together until the peanut butter is fully dissolved into the milk. If it’s not coming together smoothly, blend it instead, an immersion blender works best here.
Step 3: Build the Jars
Divide the rolled oats evenly between two jars or airtight containers (at least 1 cup / 240ml capacity). Pour the peanut butter liquid evenly over each jar. Stir well so the oats are fully coated and starting to absorb.
Step 4: Add the Jam and Chill
Give the oats another stir, then spoon the chia strawberry jam over the top of each jar. Cover and refrigerate for at least 8 hours or overnight.
Step 5: Stir and Serve
When you’re ready to eat, stir the jam down through the oats so it swirls throughout. Eat straight from the jar. Optional toppings: cut fresh fruit, chopped peanuts, or an extra spoonful of peanut butter.
Find the measurements and full recipe below in the recipe card!
Recipe Tips
Blend the liquid if the peanut butter won’t cooperate
Whisking works for most creamy peanut butters, but if yours is thick or natural-style, just blend everything together. An immersion blender in a tall glass takes about 20 seconds and makes it perfectly smooth.
Taste the jam before it sets
Strawberries vary a lot in sweetness depending on the season. Give the blended jam a quick taste before you add the chia seeds and adjust the maple syrup if needed. Better yet, taste your strawberries too before you blend them! Once the chia seeds are in and it starts to gel, it’s harder to fix.
Let the jam sit the full 10 minutes
The jam will look thin right after blending, but chia seeds need time to absorb the liquid and thicken. Set a timer, make your oat mixture, and by the time you’re ready to layer, the jam will have the right consistency.
Use a jar that’s big enough
At minimum, use a 1 cup / 240ml jar or container. The oats expand as they absorb the liquid overnight, so a jar that’s too small will overflow. A wide-mouth mason jar is ideal.
Leftovers & Storage
These keep well in the fridge for up to 4 days, covered. The jam layer actually gets a little more set by day two, which is a nice texture bonus. Make both jars at the same time and you’ve got breakfast handled for most of the week with zero extra effort.
Keep the jars sealed until you’re ready to eat. If the oats look thicker than you’d like after a day or two, stir in a splash of milk before eating to loosen them up.
This recipe is not recommended for freezing! The texture of both the oats and the chia jam changes once thawed.
Frequently Asked Questions (FAQs)
Can I use frozen strawberries for the jam?
Yes. Thaw them first and drain any excess liquid before blending so the jam sets properly and isn’t too watery.
Can I swap the strawberries for a different berry?
Raspberries and blueberries both work with the same quantity. Raspberry jam will be a little more tart, blueberry comes out slightly sweeter. Both pair well with peanut butter and will be a different flavor of jam.
What milk works best?
Oat milk or almond milk are the best natural pairing that adds a little sweetness. Full-fat coconut milk makes the oats richer and creamier. Regular dairy milk is completely fine too.
Can I use quick oats instead of rolled oats?
Rolled oats are best here. Quick oats go too soft overnight and turn mushy. Steel-cut oats won’t soften enough without heat.
Can I make just one serving?
Yes! Cut all ingredients in half and use one jar. The jam quantity will be small but it still works fine. You can also double this recipe if you want to make 4 jars instead of 2.
Can I use store-bought jam instead of making the chia version?
Yes. Spoon your preferred strawberry jelly or jam over the oats before chilling. It’s a quick shortcut and still tastes great, just with less of the fresh berry flavor. You can also omit the chia seeds if you use store bought jam.
What is the difference between jam and jelly?
I asked myself this for years! Jelly is made from fruit juice, so it’s smooth and firm. Jam is made from crushed or pureed fruit, which gives it a chunkier, softer texture. You could use store bought jelly in this recipe as well to replace the chia jam. Either way, if you grew up calling it PB&J, this recipe delivers exactly that.
PrintPeanut Butter and Jelly Overnight Oats
Creamy peanut butter and jelly overnight oats with PB whisked into the milk and a no-cook chia strawberry jam layered on top. Made in two jars, ready to grab from the fridge all week.
- Prep Time: 15
- Chill Time: 8
- Total Time: 23 minutes
- Yield: 2
Ingredients
Oats
- 1 1/2 cups almond milk or oat milk
- 3 tbsp creamy peanut butter, unsalted
- 1 tbsp maple syrup
- 1 tsp vanilla extract
- Pinch of salt
- 2/3 cup rolled oats
Chia Strawberry Jam
- 1 1/2 cups sliced strawberries, fresh preferred
- 2 tbsp chia seeds
- 1 tbsp maple syrup, more as desired
Instructions
- Blend strawberries with maple syrup until smooth using a immersion blender.
- Add chia seeds and blend again. Set aside 10 minutes to begin gelling.
- Whisk together milk, peanut butter, maple syrup, vanilla, and salt until fully combined. Alternatively, blend until smooth.
- Divide rolled oats evenly between two jars or containers (1 cup / 240ml or larger jars for enough room). Pour peanut butter liquid evenly over oats. Stir well.
- Give oats another stir, then spoon chia jam evenly over the top of each jar. Cover and refrigerate at least 8 hours or overnight.
- When ready to eat, stir jam through the oats. Top with cut fruit, chopped peanuts, or extra peanut butter if desired.
- Store up to 4 days in the fridge.
Notes
- Swap strawberries with an equal amount of raspberries or blueberries
- Shortcut: Use store bought strawberry jelly or jam instead of the chia version
- For one serving, halve all ingredients
- Natural peanut butter may need blending rather than whisking to fully incorporate
- If oats thicken too much after a day or two, stir in a splash of milk before eating
