This easy PB & J overnight oat recipe is a simple and delicious breakfast designed to get you through a busy morning. They’re perfect for school, work, or any breakfast on the go!
I love a good bowl of creamy oatmeal in the morning, but as the weather warms up, I usually want something a bit on the cooler side. Smoothies are great and all, but sometimes you need something a big more filling. That’s where this easy overnight oat recipe comes in! It takes about 5 minutes to prep, is loaded with peanut butter jelly goodness and you have a delicious, nutrient dense on the go breakfast.
What kind of oats are best for overnight oats
Personally, I always use old fashioned/rolled oats. For this recipe, you can use quick cooking oats but I prefer rolled oats because they seem to keep me full for longer and help stabilize my blood sugar. Plus, I just prefer the texture! However, it’s totally up to you which type to use.
How to make chia jam
Chia jam is my jam. Sorry I had to lol. Most store bought jams and jellies have a whole bunch of artificial preservatives, refined sugars, and other stuff that I try to stay away from. At least for the most part. Life is about balance and I’m not about deprivation with anything!
Anyway, to make berry chia jam you can use any berry you want, fresh or frozen. I usually use frozen raspberries because they’re nice and tangy and melt really well. To make the jam, you’ll want to add either a 12 ounce bag of frozen or 2 pints of fresh berries to a pot and heat on low heat. When the berries start to bubble, stir in 2-3 tbsp of chia seeds and let the mixture cook for about 5 more minutes. Remove from the heat and let it thicken. Store in the fridge for up to a week. Feel free to add a touch of maple syrup, honey, or even some orange juice for more flavor if you like.
A few notes on these PB & J overnight oats
- Generally, overnight oats are eaten cold, but if you have extra time in the morning, you can heat these up in the microwave or stove for a cozy treat!
- For some added protein, I like to add a scoop of a dairy free protein powder to the oat mixture. This will also make the mixture a bit thicker and will help keep your blood sugar balanced throughout the morning.
- The oats will keep in the fridge for about 3 days, and the chia jam will last for about 1 week. You can add some fresh lemon juice to preserve it even longer.
Lastly, if you want these oats to be extra nut buttery, you can add in some peanut or almond butter (or peanut butter powder) straight to the oat mixture before it goes in the fridge. Either way, it’s a recipe that will be enjoyed by both kids and adults!
Try these other breakfast recipes next!Print
These peanut butter jelly overnight oats make the perfect weekday morning!
- 1 cup rolled or quick cooking oats
- 2 tbsp chia seeds
- 1 1/2 cups almond milk (or any plant milk)
- 2 tbsp peanut butter (or other nut butter)
- 1/2 tsp cinnamon
- 1 batch chia jam
- Optional: 1 tbsp maple syrup and/or 2 tbsp peanut butter powder
- Add the oats, chia seeds, cinnamon, almond milk, and maple syrup/peanut butter powder to a bowl and mix well.
- Split the mixture evenly into 2 mason jars or tupperware containers.
- Let sit in the fridge overnight to thicken.
- Meanwhile, prep the chia jam by adding the berries to a medium pot on low heat.
- Heat until the berries start to bubble (about 3-5 minutes), then gently mash with a fork or potato masher.
- Once the berries are mostly flattened, add in the chia seeds and maple syrup if using.
- Stir the mixture well, turn the heat off, and let sit to thicken.
- Once thickened, transfer to a container and store in the fridge.
- In the morning, add a few scoops of the chia jam and peanut butter to the oats and enjoy!
You won’t need to use the whole batch of chia jam for this recipe, but it will keep in the fridge for about 1 week so it’s nice to have on hand!
Once prepared, this recipe will store in the fridge for about 3 days.
Be sure to use certified gluten free oats if necessary.
Keywords: overnight oats recipe, pb & j overnight oats, peanut butter overnight oats