Peanut Butter Overnight Oats (5 Ingredients!)

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Jar of Peanut Butter Overnight Oats for a delicious vegan breakfast

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.

This version is as simple as it gets: 5 ingredients5 minutes prep time, no fancy methods, and simple ingredients. Let’s do this!


What Are Overnight Oats?

Overnight oats are a quick and easy breakfast or snack made by soaking rolled oats in liquid overnight.

We 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. 

They’re simple to prepare (no cooking required!) and perfect for when you need a make-ahead breakfast or snack, especially for those with hectic mornings.

Keep reading to learn our perfect formula for overnight oats!

Chia seeds, oats, almond milk, peanut butter, and maple syrup for making our delicious vegan overnight oats recipe

How to Make Overnight Oats

After a little testing, I’m happy to report that our simple, straight-forward method 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.

We use the following base formula for making perfect overnight oats:

1/2 cup Dairy-Free Milk + 3/4 Tbsp Chia Seeds + 1/2 cup Rolled Oats = Perfect Overnight Oats

You can play with formula as needed, adding more dairy-free milk for wetter oats, or adding more chia seeds (or oats) for thicker, more pudding like oats.

To make your overnight oats, simply add these ingredients to a small jar or bowl with your preferred sweetener (we love maple syrup or stevia!). We also added peanut butter to this version for a flavor and protein boost!

Give the mixture a few stirs to make sure the oats have been fully immersed in the milk. Then, cover and leave in the refrigerator overnight to let the oats soften and flavors meld. 

Jar of Peanut Butter Overnight Oats alongside oats and chia seeds for a fiber-rich vegan breakfast

Overnight oats FAQs

How long do overnight oats last?
Overnight oats can be prepared up to 2-3 days in advance, sometimes longer. 

Can you eat overnight oats hot?
Overnight oats can be eaten hot or cold. To heat, microwave for ~45-60 seconds (just ensure there’s enough space at the top of your jar to prevent overflowing), or transfer to a saucepan and heat over medium heat until warmed through. 

Can you use quick oats?
We prefer using rolled oats to make overnight oats, but you can use quick oats – they will just be softer.

Can you use steel cut oats?
Though we haven’t tried it, some people report success using steel cut oats to make overnight oats. They will take longer, require more liquid, and probably won’t be quite as soft. They may also be more difficult to digest.

Are oats gluten-free?
This is somewhat controversial as some believe even certified gluten-free oats to be troublesome for those with gluten sensitivities and celiac disease. But based on our own research and experience, it seems certified gluten-free oats make this recipe gluten-free.

Stirring together a jar of Peanut Butter Overnight Oats for a healthy gluten-free vegan breakfast

overnight oats Flavor Ideas

Using our formula as a base, the possibilities for overnight oat flavor variations are endless!

We have recipes for:

More inspiration:

Jar of our simple and amazing vegan Peanut Butter Overnight Oats recipe

We hope you LOVE these oats! They’re:

Perfectly (& naturally) sweet
Peanut buttery
& Absolutely delicious

These oats would make the perfect make-ahead breakfast or snack, especially for those of you with hectic mornings. We also think it would make the perfect meal to enjoy after an intense workout – hello 15 grams of protein!

Into oats? Try these Recipes!

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!

Jar of Peanut Butter Overnight Oats for a delicious vegan breakfast

Peanut Butter Overnight Oats (5 Ingredients!)

EASY peanut butter overnight oats made with just 5 ingredients and 5 minutes prep time. Naturally sweetened, vegan, gluten-free, and so delicious.
Author Minimalist Baker
Jar of Peanut Butter Overnight Oats topped with sliced banana and strawberries
4.93 from 364 votes
Prep Time 6 hours 5 minutes
Total Time 6 hours 5 minutes
Servings 1
Course Breakfast
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 2-3 Days



  • 1/2 cup unsweetened plain almond milk (or sub other dairy-free milks, such as coconut, soy, or hemp!)
  • 3/4 Tbsp chia seeds
  • 2 Tbsp natural salted peanut butter or almond butter (creamy or crunchy // or sub other nut or seed butter)
  • 1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
  • 1/2 cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking)

TOPPINGS optional

  • Sliced banana, strawberries, or raspberries
  • Flaxseed meal or additional chia seeds
  • Granola


  • To a mason jar or small bowl with a lid, 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 seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.
  • The next day, open and enjoy as is or garnish with desired toppings (see options above). See more flavor/topping suggestions in the blog post above!
    OPTIONAL: You can also heat your oats in the microwave for 45-60 seconds (just ensure there’s enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.
  • Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.



*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 information is a rough estimate calculated with fortified almond milk and without optional ingredients.

Nutrition (1 of 1 servings)

Serving: 1 serving Calories: 452 Carbohydrates: 51.7 g Protein: 14.6 g Fat: 22.8 g Saturated Fat: 4.1 g Polyunsaturated Fat: 7.04 g Monounsaturated Fat: 10.19 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 229 mg Potassium: 479 mg Fiber: 8.3 g Sugar: 15.8 g Vitamin A: 253 IU Vitamin C: 0.12 mg Calcium: 341 mg Iron: 3.95 mg

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My Rating:

  1. Cindy says

    This was delicious.. I followed the recipe exactly, I thought there was too much peanut butter, so I made it again using less, and it was perfect. Thank you for sharing this.

  2. Kelly says

    I made this for my 11 and 9 year old kids and it would be an understatement to say that it was a huge hit. We topped it with banana and it is amazing. They have asked for this every single day for breakfast for the last week. Thank you for such a great family friendly recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Ashley! We don’t have a lot of experience using steel cut oats in overnight oats, but they probably need to soak for at least 10-12 hours and may need a bit of extra liquid to fully soften. Hope this helps!

  3. cmartcookie says

    I’m making this tonight, but wanted to comment on the certified GF oats and issues affecting people who need to be GF. I had a visit with a dietician – we talked about this problem. She said that it could be a FODMAP issue if people have a problem with oats. I don’t know much about FODMAPs, but she said going on a FODMAP diet is harder than even what I’ve had to be doing with so many food sensitivities. So, since this recipe has chia seeds, too – and I like overnight chia breakfasts, I’m going to see what happens. Breakfasts really are the absolute hardest meal for me since I’m also allergic to egg whites. It would be nice to find something to look forward to for breakfast.

  4. Lee Kaplan says

    I made this with Bob’s Red Mill High Fiber Oat Bran cereal. Excellent hot or cold, and so filling, I had to save half for my morning break. This also changed my mind about chia seeds. I might even try chia seed puddings now.

  5. Reno says

    How do you get the peanut butter to pour as if it’s liquefied to a drizzle 🤷‍♂️? I’ve never seen that consistency of peanut butter before.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Reno! Our smooth peanut butter is thin enough to drizzle slightly, but you can always add water or a liquid sweetener if yours is thicker. Hope this helps!

    • RickyThreeSticks says

      You can microwave peanut butter for a few seconds to dramatically reduce its viscosity. I do it in a small ramekin to drizzle over ice cream. Be mindful to watch it- it will bubble over quickly and burn in the center if left for too long, or in a non-microwave safe container.

  6. Emailie says

    Thanks for posting this recipe! The flavor was great- however, the consistency was more like a paste in the morning. I would say the proper ratio of milk to oats is 2:1 (1 cup milk to 1/2 cup oats). I would also add vanilla and cinnamon to give that extra extra!

  7. Ria says

    This recipe is my favorite! Great portion, great flavor, but best of all – no excuses to eat junk on hectic mornings!

    The base recipe (almond or cow milk) with peanut butter is still my favorite, with some frozen strawberries throw in. By the morning they are soft enough to mush up into the oats! I’ve also tried it with a protein shake as the liquid, and eaten for lunch. I have been trying different milks and nut butters, but so far the basic has been best.

    I can’t believe I haven’t jumped on the overnight oat bandwagon until now. Thank you Minimalist Baker!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ooo – all such great ideas! Thanks for the lovely review, Ria. We’re so glad you enjoy the oats!

  8. Shereen says

    My partner made this for me as an easy grab and eat breakfast which is handy as I very recently had discectomy surgery and can’t really stand to make food at the moment.
    Changed it up a bit by using light coconut milk instead of milk and added fine chopped bits of banana to it too. As it was mixed in and kept in the fridge the banana didn’t go brown. I really enjoyed it and found it very filling so one jar of this lasted me two days. Thanks for the recipe minimalist baker x

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it was helpful and enjoyable! Wishing you a speedy recovery, Shereen! xo

  9. Jo says

    I’m eating this now and it’s delicious! I read other reviews and added a sprinkle of cinnamon after I heated it up for 1 minute. Adding to my list of quick breakfast recipes and meal prep. So easy and yuuummm thank you!

  10. Caroline says

    Hi! I tried to look through the comments to see if this has been asked already, but is there a particular reason alternative milks are suggested (beyond, of course, keeping the recipe vegan and such)? I’d like to try this with whole milk, but I didn’t know if chia seeds react oddly or anything.
    Thank you for any help!

  11. AB says

    This was my first time making overnight oats and I’m so glad I used this recipe because it was yummy goodness!!

    I put them in the fridge the evening before so it was about 15 hours before I ate them. I did add in some cinnamon before soaking them and added granola and strawberries after soaking.

    The only change I would make would be to reduce the amount of peanut butter, it was a little overwhelming. All in all.. SO good and a recipe I will use again and again. Thanks!!

  12. Laura says

    Hi! I really want to make this but don’t have chia seeds. Are they there for flavor or something else? Would it be strange if I forgo them?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Laura, the chia seeds add thickness and nutrition. You can omit them and reduce the dairy-free milk a bit. Hope that helps!

  13. Aimee says

    I just love this. It’s like eating an entire bowl of Reese’s peanut butter cup….. but healthy. This is SO DOGGONE EASY to make in the evening (2 mins?) and grab-and-go in the morning – perfect as I’ve been getting back into the swing of working At The Office instead of WAH. Also, I’ve kind of fallen in love with chia seeds.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! We agree this is perfect for the grab-and-go! Thanks for the lovely review, Aimee, we’re so glad you enjoy! xo

  14. Laura says

    Delicious! I have Hashimoto’s disease, and follow the AIP diet with reintroductions, so gluten-free oats work for me. I made this with oat milk (Elmhurst brand), unsalted natural peanut butter, and honey instead of maple syrup. Hopefully it works out – peanuts have been an iffy food in reintro, so I may have to find different additions, but even just they honey would be tasty! I also thought about using pistachios instead. Cocoa powder/cacao nibs with the honey…so many options! Thank you for a fantastic and easy recipe.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Laura! And woohoo for being able to eat oats =) If you want a peanut-free version, you can sub almond butter or try this golden milk overnight oats recipe. Hope that helps!

  15. Cait says

    I pull this recipe out every summer when the thought of cooking breakfast just becomes absolutely abhorrent in a house without central air. My family adores it from the toddler on up, and there is nothing better than going to bed knowing you have an extra nutritious breakfast all ready to go… and easier than cereal! Very easy to play around with and adjust based on my mood too. We are transitioning to a Whole Foods Plant Based diet and I am this spending more time on your site than ever. Thanks for being consistent and simple and amazing. We had your caramelized mushroom risotto for dinner too tonight and my husband asked “How is this so good? Did you put meat in it?” 😂 Love MB always.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Aw, we’re so glad you and your family enjoy our recipes, Cait! Thank you so much for sharing! xoxo

  16. Emily says

    I LOVE LOVE this recipe. It’s my take to work breakfast. I top it with tons of blueberries and just the tiniest pinch of salt. It’s SO GOOD, y’all!

      • Adia Shabazz says

        This was yummy even without sugar and with the berry compote. I’ve made it as peanut butter and jelly and chocolate peanut butter (using semi sweet dark chocolate chips) I’ve also made it with steel cut oats and I find adding 3/4 c to 1 c of liquid does the trick. I’m going to let my children try it and choose the flavoring they want.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Woohoo! Thanks so much for the lovely review and for sharing your modifications, Adia! xo

  17. Kari Kay says

    This is by far the best overnight oats recipe! I’ve shared this recipe with a few friends and everyone’s loving it. Thank you so much. I can’t wait for breakfast time.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad to hear it, Kari. Thank you for the lovely review! xo

  18. Rich says

    Fantastic! I’ve never been inclined to comment on a recipe before, this one changed that. Flavors and texture were spot on. I’ll be making a double batch tonight to last the rest of the week. I used Trader Joe’s old fashioned oats and they definitely require more liquid. Didn’t realize which site I was on, now it makes sense why it’s so good. We have been using the Minimalist Baker cookbook at home for years. The ginger-colada smoothie is an absolute staple in our house. Thanks for another great one!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Rich. We are so glad you enjoy our recipes! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  19. Jocelyn says

    My daughter loved this! She said it is better than the usual overnight oats recipe I make. Thanks so much.

  20. Julianne Fitzgerald says

    I made this for the first time and it was delicious! Definitely making this part of my daily routine!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thank you for the lovely review, Julianne. We are so glad you enjoyed this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Shannon, a few other readers have tried it with success! If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words in the post and comments.

  21. Debra J Reese says

    I made this recipe exactly how you said to and for me, it yielded a much too thick treat in the morning. I’m going to make it again tonight but I will make one change, double the almond milk and it will be perfect in every way. This is a personal preference only, otherwise, it is delicious!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debra, thanks for sharing your experience! You can definitely play around with the amount of almond milk to personal preference. Hope you like it even more next time!

      • Lavanya says

        Oh this was perfection, thank you! Felt like I was eating dessert for breakfast, no better way to start the day! Can’t believe it’s healthy, to boot!

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          We’re so glad you enjoyed it, Lavanya! Thank you for the lovely review! xo

    • Kathy Vetro says

      I have made this recipe many times. I always add a little extra milk when putting it together. I often add another bit of milk in the morning and maybe toss a few raw almonds on top.

  22. Janelle says

    I used oat milk and increased the chia seeds to 2T and it was fantastic. I also sprinkled ground cinnamon and cardamom before serving!

  23. Sarah Serunjogi says

    Initially, I was skeptical because I’ve tried some other overnight oats recipes which were not good. But this one is absolutely delicious to the extent I felt compelled to write a comment. Honestly 10/10!!

  24. Stacy says

    I used to eat banana and peanut butter overnight oats, but when I was nursing bananas didn’t sit well with the baby. I started using this one and it’s the best I’ve tried so far.

    I quadruple this recipe twice a week and eat this for breakfast every day. I love it. Thank you!!

    • Susan says

      Based on your notes, I’m trying to figure which type of oats would be best for our needs-

      Will blending the rolled oats prior to soaking make the oats less chewy and more pudding/paste like or would it be best to just use quick oats for that consistency ? (Trying to make it as easy as possible to digest )

  25. Amber says

    I made it using this unsweetened oat milk and almond butter instead of peanut butter, and even so, I think 1 tablespoon of natural maple syrup made it almost inedible because it was too sweet! Otherwise it seems like a wonderful recipe but for those of you who aren’t major sugar people: beware! I would start with 1 teaspoon of sweetener and increase based on taste from there. I will definitely make again but adjust the syrup level way down.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Amber! Was it 100% pure maple syrup? Either way, yes, feel free to reduce and add a bit more dairy-free milk to have enough liquid.

  26. Susan says

    I’m loving this recipe!! I use honey instead of maple syrup. Since my first batch was a bit dry, I increased the almond milk to 3/4 cup. I think the brand of oats I used is a bit heartier than most so the extra liquid was necessary. The single serve batch is very filling and extremely satisfying. Well worth the calories especially since if I eat these for breakfast midmorning, I’m good until dinner :)

  27. Jennifer says

    I have been trying to lower my cholesterol and have eaten these every day for 2 weeks. Love them! I also use oat milk and bump up to 3/4 of a cup. I like them hot – really hot – and I add a full chopped up banana and it’s like banana bread… delicious! Sometimes I add some cinnamon, too.

  28. Pearl says

    This has changed our breakfast routine. It is so delicious. Definitely a recipe we will keep making forever. Highly recommend!!!

  29. Nicole says

    This recipe was super easy to follow, I subbed almond butter for a more mild flavor and it paired nicely with fruit. The consistency was perfect! Not too thin or too thick. Had this for breakfast at 8 am and full the entire day!

  30. Galina Noskova says

    I’ve made this already several times. It is quick to make yet it is full of goodness. Even my husband loves it who isn’t so much into healthy breakfast. Thank you Dana! Another genius recipe!

  31. Kevin says

    Love this recipe! I prefer it with a little extra almond milk so it isn’t too sticky, with bananas and some cinnamon on top. Perfect easy breakfast!

  32. Sue says

    I haven’t always been a fan of overnight oats but this was delicious! Will definitely add this to my breakfast favourites. Topped with strawberries, blueberries, walnuts and seeds.

  33. Irene Binyon says

    I have made tons of breakfast oatmeals. By 10 AM, I was so hungry I would have gnawed at my own arm. I gave this recipe a try. At first I was “put off” by the number of calories (New Year’s Resolution). But, holy smokes, this is wonderful, healthy and most important to me… makes it all the way to lunch. Thanks for sharing!

    I change up the milk, add different fruits, some nuts for crunch, etc. to vary the recipe but will keep this one in the rotation year round!

  34. Brenna says

    These are literally the best overnight oats I’ve ever eaten. I made a half recipe but used the full recipe’s amount of milk and added some chocolate peanut butter protein powder by KOS and it made it so so good. I didn’t think I’d be as into it since most overnight oats are hit or miss for me but this was great, I’ll probably make this a couple times a week from now on.

  35. Bri says

    This was absolutely amazing!! Perfect, quick breakfast for those hectic mornings. Loved that it was so easy to make too. Didn’t have any milk in hand so I used 2 parts water and 1 part coconut cream. Turned out super creamy and delicious! Also used almond butter instead of peanut butter, and added fresh raspberries and a small handful of chocolate chips. Definitely recommend this recipe!!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Bri! Thanks so much for the lovely review and for sharing your modifications.

  36. Hannah Greenough says

    I have 2 quick questions- is it alright to use rice milk? Also, is it possible to use something besides a glass jar?

  37. AShah says

    Love this overnight recipe for a quick breakfast grab on busy mornings! The proportions are perfect. I made many variations of overnight oats and my favorite is this recipe with using oat milk instead of almond milk and 3-4 diced dates instead of maple syrup. Thank you!

      • Angie says

        I stumbled upon this recipe last night. Looked easy enough and I had ingredients on hand. So I decided to give it a whirl. I was pleasantly surprised this morning! Used ground up flaxseed, local raw honey and peanut butter. Then topped with fresh strawberries. I’m not a big fan of hot oatmeal but this cold blend rocks and pops for me. Thanks for sharing.

  38. Kathy says

    I think I have made this recipe 30-40 times. It never comes out anything but perfect no matter what I add to it. It’s actually going to be my lunch tomorrow. Sometimes two breakfasts are a good thing.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Kathy. We are so glad you enjoy this recipe! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  39. Belle says

    I’ve been using this for ages. The nut butter gives it a more fulfilling flavor. I use almond butter and sometimes peanut butter. I generally sprinkle it with cacao nibs,
    cinnamon or nutmeg and add frozen blueberries/raspberries. I have it either with plain yoghurt or vanilla bean coconut yoghurt (COYO).

    Sometimes I add organic nutrient powders like mushroom cacao or longevity/immunity to make it a gorgeous bright color (not sure if they’re available internationally but I buy Mindful Foods Star Dust Powders locally) .

    I prefer to use frozen fruits because they keep the oats a nice chill temperature for my commute to work. I love that this meal can be made days in advance and it’s great that you can mix up variations so it doesn’t feel like you’re having the same breakfast every day. Thanks for the recipe.

  40. MIke Farrell says

    You may want to watch the time period stated for how long this product will keep. If your “milk” is due to expire, then the 3 day period would be too long.

    • Tiffany says

      That’s not her problem for the recipe, but is a good reminder for readers. My milk often doesn’t mgically expire on the day on carton though, so there’s wiggle room.

  41. ND says

    Best overnight oats ever! The measurements of each ingredient are spot on and I wouldn’t change a thing…and I’ve made this over a dozen times. Nicely done and thank you :)

  42. Kristin says

    So good! This a perfect formula for overnight oats. I’ve eaten them every weekday morning for a week, and they provide me enough energy to chase my 2 small kids around until lunch! Thanks!

  43. Jen says

    This was great! It’s like a cross btw overnight oats and chia pudding, which is a good thing. Also can be made vegan, with all ingredients I already had on hand. I added some mini chocolate chips right before eating and it was a treat. Next step: see if my oatmeal hating toddlers will eat it (if not, more for me!).

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Josefina, our videos don’t always show the exact measurements (it can get a bit cluttered on the screen). You can find the full measurements and recipe in the recipe box on this post.

  44. Pam says

    This recipe is amazing! I am a die hard eggs and potatoes gal…this is ALMOST better! Cholesterol is getting high…need to get some gf oatmeal in my diet. Forgot to make it the night before a few times…still works, however I like the consistency of doing overnight better

  45. Jennifer says

    I have to be honest overnight oats have not been my jam; the recipes are often lacking flavour or the texture is off putting. However, I have made this a couple of times now and it will be part of my breakfast repitoire. It reminds me of a peanut butter and banana sandwich, so I changed it up a bit to reflect the nostalgia. The base of the recipe was followed; however, in the morning, I added a bit of water and cinammon and heated it through, then tossed in a half banana and a couple of chopped walnuts. Might take out 1 Tbsp of nut butter next time to make up for the walnuts or add some chia jam. Delicious!

  46. alicia says

    Delicious! Never tried overnight oats, this was the first recipe I tried. I substituted honey for the maple syrup and it was delicious. Will definitely make this a regular!

  47. Tami N says

    I love this East peanut butter oats recipe. What size jar do you use (?), because when I make it in what looks like yours (12 oz) it’s not even close to what the video shows. Mine is only half full.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, not sure why that would be. We’re not sure on the size of our jar, but probably about 12 ounces also.

    • enzarela says

      Hi Tami, I think this is because most of the pictures reflect “double servings.” As in, they are doubling all the ingredients and adding extra PB and chia seeds.

      There is a note at the end of the recipe saying this :)

  48. Alyson W says

    I had made the overnight oats with yogurt recipe and didn’t like it. Then found this recipe. Perfect! I don’t like peanut butter, so used raisins instead. Yummy!

  49. Shane says

    These oats are my new favourite lunch! A super easy-to-make snack/breakfast/lunch, these oats are delicious and filling. I’ve started adding a bit more milk to mine, as I prefer oats a bit milkier (roughly 1/4 cup more works well). As well, adding a bit of desiccated coconut as a garnish is great. Thanks for the recipe! :)

  50. Anjali says

    These oats taste delicious! I’ve been making these regularly now ever since my first time. I use one tablespoon of chia seeds instead of 3/4 because it’s easier to measure out and doesn’t make that much of a difference for me. For some people, I would also recommend adding a couple tablespoons more milk, but I haven’t done this myself as I am okay with the texture as it is.

  51. Angelina says

    Simply amazing! What can I say, MB nails it everytime. I am a nutrition major and will definitely recommend this recipe when I am a Registered Dietition. It’s very filling with all the healthy fats from almond butter (my nut butter of choice!) and the chia seeds help keep you “regular” if you know what I mean ;) I am so grateful for this recipe xo.

  52. Julie B says

    We LOVE this Peanut butter overnight oats recipe. My daughter never wanted oatmeal for breakfast until she tastes these – and the bonus is she enjoys helping make them as well! After reading some of the other reviews, we reduced the peanut butter to 1 TBSP, and we use hemp seeds instead of chia seeds (just personal preference – I don’t like the gelatinous consistency of chia seeds). I have not noticed any lack of thickness by using hemp seeds. The maple syrup gives it just the right bit of sweetness without it being too sweet. We prefer to eat the oatmeal warm, so 1 to 1 1/2 minutes in the microwave and then top with some chopped pecans and strawberries – sometimes a little extra milk is needed as well. Absolutely delicious and keeps us full until lunch. Thank you for an excellent recipe!

  53. Christine Fischer Guy says

    Fantastic. Loving it for the quick prep, high protein and general deliciousness. I thought I’d love the chocolate-almond milk sub but actually liked it less than the classic version. There was a change in texture I didn’t love.

    Keep up the good work–I come here often to look for healthy and vegan recipes.

  54. Alyssa Cross says

    Loving this recipe! As someone who loves oatmeal, but finds it takes too long to make on rushed mornings, and it’s too hot to eat during the summer, cold overnight oats are perfect! I put it together the night before, then toss it in my lunch bag and eat it when I get to work.

    I also enjoyed adding some shredded coconut mixed in for some texture and flavour.

  55. Alyson says

    Quick question about the recipe, it calls for 3/4 tablespoons of chia seeds, is that correct? I’ve never measured 3/4 tablespoons before, just teaspoons, & pretty much every other recipe I’ve found for a similar kind of peanut butter overnight oats doesn’t call for tablespoons of chia seeds. Just a little lost on that, but I’ve never made overnight oats before.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyson, the measurement is correct. 3/4 Tablespoon is 2 1/4 teaspoons if you’d prefer to measure with teaspoons. Hope that helps!

      • Alyson says

        Thanks for clarifying, & the conversion. I have a measuring set that has increments for teaspoons but just 1 tablespoon measure so I wasn’t sure what to do for that 😅
        After making them, they were really delicious! I added honey to mine in the morning because I wanted them a tad bit sweeter, but I love the peanut butter flavor! I also had to sub flaxseed meal for chia seeds because I couldn’t find chia seeds in my grocery store but they turned out great. Also, holy moly were these filling. I had to eat it in 2 sessions haha

  56. Loraine says

    I’ve been making overnight oats for a while now but I love this particular recipe with the chia and peanut butter to make it more substantial. For me, it needs a bit more milk. When I run, I always need a little something easily digestible to get out the door so, a little of this before I go, and then the rest to look forward to when I get back with some fresh fruit.

  57. Alisha says

    I make this recipe almost weekly because it’s THAT perfect! The consistency is delightful and it make breakfast incredibly easy to not have to warm anything up. I usually top with fresh berries or mango. Thank you for helping me find such a delicious, easy, and nutritious breakfast that doesn’t involve eggs!

  58. Emily says

    I saw this on your blogs’ instagram story and immediately went to make it! It only took 5 min to put together and after waiting a few hours it turned out so delicious, thick, and perfectly sweetened. This recipe will for sure become a staple breakfast/snack :)

    • Lorraine says

      Great recipe! I have a 9 week old baby and I like that I can throw this together the day or night before when I have a spare moment. I like adding some fresh fruit or a dash of cinnamon.

  59. Rachel Lipton says

    THIS IS MY DADS FAVORITE RECIPE. I wish he would learn to make it himself but seriously he is a routine guy and this is his go-to.

  60. Maryam says

    This is a super great recipe! I just made it for the first time and love it so much! I used wild blueberries as a fruit for some sweetness and carob chips and added Maca powder. Delicious!!

  61. Rochel says

    WOW! Where has this been all my life??? Thank you so much for this quick, simple, YUMMY, life savor! My mornings are hectic, to say the least, and I needed a quick breakfast for myself and kids. I used regular cow’s milk as that’s all I had, and organic brown sugar. I skipped the peanut butter this time, but that mistake will be remedied the next batch.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you find this recipe helpful, Rochel! Definitely recommend the PB =) Thanks so much for sharing!

  62. Claire says

    I’ve made this dozens of times and can’t believe I have forgotten to write a review until now; it’s super easy and delicious! I often use 1/2 tablespoon honey to sweeten and close to 1 tablespoon of chia seeds (though I never measure). I use dairy milk now, but in the past I have tried soy and almond milks, too, which both result in a creamy base. My favorite flavor combo is crunchy peanut butter (for texture) with a bit of cacao powder for a Reese’s-inspired breakfast :)

  63. Sheetal Tolia says

    Thank you for such an amazing recipe! It is literally my go to breakfast in the morning. So quick and easy to prepare, minimal clean up and convenient! Highly recommend to anyone who is in a rush to eat breakfast :)

  64. Kedi says

    Another total keeper! I have been making this recipe for over a year. I love how it tastes with the overnight preparation, but if I’m feeling impatient, I just put the almond milk and oats in a bowl and microwave for a minute before adding everything else. Lately I’ve been loving it with store-bought chocolate sea salt granola to add more texture.

  65. Emily McMillan says

    Oh my goodness… so so delicious! These overnight oats are PERFECT for a large family on the run! It takes literally two minutes to put together and after leaving it in the fridge for six hours, it is ready to be eaten! I used agave nectar instead of maple syrup and it worked out great :) I highly recommend this recipe!!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoy it! Thanks so much for sharing, Emily!

  66. megan says

    hello! did you initially have an old recipe for overnight oats that didn’t involve chia seeds? i tried to look through your site and find it but i wasn’t able to. maybe i’m remembering wrong, but figured i’d ask. thank you!

  67. Yonchi says

    This is so good I want to eat it all day long ! I sleep better just knowing it’s waiting for me in the fridge to be enjoyed in the morning :-) it’s that good ! Such a simple and delicious recipe :-) and those peanut butter swirls…yum yum yum…

  68. Alice Pilgeram says

    I do not know how else to contact you, so here goes

    CAn one use Raw Oats for overnight oatmeal?

    Short Answer: NO

    We actually did work it out. Our raw oats are simply smashed seed. The seed embryo is actually still viable. When you put the raw seed in liquid and let it set overnight, the oats actually try to germinate. The end product is very sour and does not have a pleasant taste. Apparently, several customers have tried to make overnight oats with the raw oats and the end product was very sour. We had a cookie maker that would mix the dough on Monday and then refrigerate until Thursday. The cookies were not good.

    In contrast, old-fashioned oats are steamed before they are rolled. Steamed oats are actually dead and do not try to germinate and therefore do not turn sour. Quick oats are steamed longer.

    Our oats are great cooked.

    Thanks for the response. I appreciate that you tried to help.


  69. Alice Pilgeram says

    Hi, I work with a small company, Montana Gluten Free Processors. We are a farmer/family company that produces, processes and markets oats and oat products.

    Our oatmeal is raw (we do not steam or roast the oats prior to rolling). A customer just asked me if the raw oatmeal would work for overnight oats and I do not know. What are your thoughts?

    Thanks Alice

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alice, unfortunately we’re not familiar with the processing of oats so we’re not sure. Let us know if you figure it out!

  70. Sulva says

    This was my first time having overnight oats and this came out DELICIOUS! the only change I made was I used almond butter instead of peanut butter because it’s what I had in the house and I love it!!! So so sooooooo good! Thank you for the wonderful recipe.

  71. Chrissy says

    Easy breezy to make and SO delicious. After I make and swirl it around I want to start eating it immediately! I use sweetened soy vanilla milk and a little sprinkle of turbinado sugar. Also, I have some homemade concord grape jam from my cousins and put a bit on top in the morning… pb&j yes please! Such a treat, filling, and love that it’s all ready to go in the a.m.! I heat mine up then pour a little more milk on before eating. Also don’t forget a little pinch of salt, makes the flavor even better. I make 2-4 servings (love the easy clicking for more Dana!) and store in an air-tight stainless steel container to eat over a couple days.

  72. Kelley Switzer says

    I cannot believe how good these are!! — so creamy and delicious! It was so hard to share half with my daughter as I wanted it all to myself (plus more!!) . I used cashew butter and did more chai seeds, less maple syrup.

  73. Emma says

    I love this recipe. It’s so easy and delicious and keeps me full all day. I’m a college student (with limited fridge space and very busy days) and these are great. I tried making it with honey at first because I didn’t have any maple syrup, and it was good, but definitely a stronger sweet flavor. I prefer the maple syrup. Thank you!

  74. Melinda Muyargas says

    This was great! First time I’ve seen an overnight oats recipe that did not include yogurt. It was delicious, and also surprisingly very filling!

  75. KaBlu says

    Thanks for the recipe. I made it and I’m not a huge peanut butter fan but this was great. I used coconut milk and coconut nectar instead also I left out the chia seeds. I wanted to try it first before I involved my family and lets just say that they are up next!

  76. Christine says

    I may be late to this “overnight oats” game but this recipe is now a family favourite! I knew I would love it ? (and I did) but child and hubby both request it regularly! Love the protein in this. Followed your directions exactly and always comes out creamy and flavourful ? Now we used whole milk and all still great ?

  77. Rachel says

    This is so delicious but doesn’t have enough liquid. I made it with oat milk and almost doubled the oat milk. I also omitted the maple syrup because oat milk is pretty sweet. I made a batch for the morning, tested it the night before, and ended up eating the whole thing that night and immediately making another.

  78. Sally says

    Hi i normally used greek yogurt when making overnight oats would this still work with your recipes or would almond milk better ?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sally, we think almond milk would work better, but greek yogurt might work too! Let us know if you try it!

  79. Emily says

    Hi! I tried to download the CTA at the bottom of this recipe that has 20 recipes but it says the campaign is no longer active. Do you still have those available?

  80. Thilini says

    I absolutely love this recipe, and have shared it with all my family and friends. I usually add a tablespoon of yoghurt to make it extra creamy. Thank you for posting it!