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Peanut Butter and Jelly Overnight Oats

A glass jar filled with peanut butter and jelly overnight oats, featuring oatmeal on the bottom and a layer of red fruit puree on top, placed on a patterned cloth.
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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.

Ingredients

Units

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

  1. Blend strawberries with maple syrup until smooth using a immersion blender.
  2. Add chia seeds and blend again. Set aside 10 minutes to begin gelling.
  3. Whisk together milk, peanut butter, maple syrup, vanilla, and salt until fully combined. Alternatively, blend until smooth.
  4. 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.
  5. Give oats another stir, then spoon chia jam evenly over the top of each jar. Cover and refrigerate at least 8 hours or overnight.
  6. When ready to eat, stir jam through the oats. Top with cut fruit, chopped peanuts, or extra peanut butter if desired.
  7. 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

Find it online: https://www.thesolospoon.com/pbj-overnight-oats/