Friday Fuel: PB&J Overnight Oats

Introducing… your miracle overnight breakfast: PB&J oats! Not only are they supercharged with everyone's favorite flavor combo, they’re easy to prep and loaded with goodness from chia seeds, raspberries and peanut butter. Whip up a batch at the beginning of the week and store them in the fridge for a delish breakfast you can grab on-the-go. 

Feel free to make your own substitutes - easily swap out almond milk for your own milk of choice or even opt for blueberries instead of raspberries for the chia jam. 

Sophie is wearing the Studio Onesie

PB&J OVERNIGHT OATS

Serves 2

INGREDIENTS

Oats

• 1 cup rolled oats
• 1 cup almond milk
• 2 tsp maple syrup 
• 1/2 tsp cinnamon
• 1 tsp vanilla extract (optional)
• Pinch salt (optional)

 

Chia Jam

• 1/2 cup frozen raspberries, defrosted
• 2 tsp maple syrup
• 1 tbsp chia seeds
• Peanut butter topping
• 2 tbsp smooth peanut butter (runny is best)
• 2 tsp coconut oil, melted

INSTRUCTIONS

Place oats, almond milk, maple syrup, cinnamon, vanilla and salt in 2 jars. Mix well. Place in the fridge for an hour to set. Meanwhile, make the chia jam by placing raspberries in a small bowl. Mash using the back of a fork until broken down, then stir in the maple syrup and chia seeds. Spread a layer on top of oat mixture. For the peanut butter topping, mix together ingredients and pour over the jam. Refrigerate overnight.