Peanut Butter Overnight Oats

 Peanut Butter Overnight Oats

Today's recipe is from Minimalist Baker

Don't you love how overnight oats seem to keep the integrity of the oat intact, helping to avoid that gummy texture that cooked versions sometimes take on? These oats would make the perfect make-ahead breakfast or snack, especially for those of you with hectic mornings. I also think it would make the perfect meal to enjoy after an intense workout – hello 15 grams of protein!

Yields: 1  Prep Time: 6 hrs 5 mins Cook Time: n/a  Total Time: 6 hrs 5 mins

 

Ingredients (Oats)

  • 1/2 cup (120 ml) unsweetened plain almond milk
  • 3/4 Tbsp (9 g) chia seeds
  • 2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
  • 1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
  • 1/2 cup (45 g) gluten free rolled oats

Ingredients (Toppings)

  • Sliced banana, strawberries or raspberries
  • Flaxseed meal or additional chia seed
  • Granola
Directions
  1. To a mason jar or small bowl 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).
  2. 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.
  3. Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
  4. The next day, open and enjoy as is, or garnish with desired toppings (see options above).
  5. Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.

0 comments

  • There are no comments yet. Be the first one to post a comment on this article!

Leave a comment

Please note, comments must be approved before they are published