Do you have any siblings?
I have one. Her name’s Andrea and she’s my big sister.
She’s a mom of two, a Scandinavian-looking beauty (think bright blonde hair, big blue eyes), and a seriously funny human being. I think I’ve stolen all my best jokes from her (sshhhh, don’t tell).
I may have only one sibling, but she’s my favorite.
When your busy, seriously amazing sister who’s chasing around two beautiful kids (4 and 2 years old) all day asks if you could make her an overnight oats recipe to make morning mealtime easier, for goodness sake, you make the woman some overnight oats.
If I think waking up at 7am is a travesty, I can only imagine how much work it is to raise two human beings! A simple breakfast of overnight oats to the rescue.
I tried overnight oats many years ago when they first became a “thing” in the blogosphere. Admittedly though, I haven’t tried them since. I think it’s because if given the choice, I do prefer steel-cut oats.
But with this summer heat wave we’re experiencing, I couldn’t think of a better time to give this heat-free version another go. Spoiler alert: I’m so glad I did.
This version is as simple as it gets: 5 ingredients, 5 minutes prep time, no fancy methods, and simple ingredients.
Almond milk, maple syrup and salted peanut butter make a creamy, flavorful base to soak the oats. Chia seeds add nutrition, a little crunch, and help them thicken.
The results are amazing! These oats are:
Perfectly (and naturally) sweet
& Absolutely delicious
I 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. And after a little testing, I’m happy to report that this simple, straight-forward version truly yields the best results! I even tried partially cooking the oats with warm almond milk before refrigerating, but much preferred this completely raw version.
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!
If you give these a try, leave a comment below, rate them, and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Peanut Butter Overnight Oats
- 1/2 cup (120 ml) unsweetened plain almond milk (DIY recipe)
- 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
- Sliced banana, strawberries, or raspberries
- Flaxseed meal or additional chia seed
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).
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.
Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
The next day, open and enjoy as is or garnish with desired toppings (see options above).
Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.
*Overnight oats adapted from Eating Bird Food (one of my many girl crushes).
*Prep time reflects preparation and overnight soaking.
*The first, fifth, and last images reflect two servings (double ingredients) with additional chia seeds and peanut butter.
Nutrition Per Serving (1 of 1)
- Calories: 454
- Fat: 23.9g
- Saturated fat: 2g
- Sodium: 162mg
- Carbohydrates: 50.9g
- Fiber: 12g
- Sugar: 14.9g
- Protein: 14.6g