Overnight oats make for a quick, on the go breakfast or hearty between-meal snack. They are balanced with just the right amount of macronutrients; plant protein, healthy fats and whole-grain carbs for extra fiber. It’s so simple. Just mix old-fashioned oats (not steel cut) with yogurt and milk. Stir in some chia seeds then swirl peanut butter in the jar and layer with fresh berries. You can use any type of yogurt but I prefer a low-fat or fat-free lower sugar yogurt like Chobani Less Sugar or Siggi’s. For this recipe, I used plain Greek yogurt. As for the milk, you can use fat-free cow’s milk or any plant-based milk. Plant milks are much lower in protein than cow’s milk but if you’re using Greek yogurt, you’ll get plenty of protein from the yogurt. I used natural peanut butter but almond butter would be yummy. Make this the night before, keeping it in the refrigerator, and breakfast is served. This recipe makes enough for 2 hearty breakfast servings or 4 snack servings.
Peanut Butter and Berry Overnight Oats
Ingredients
1/2 cup old-fashioned oats
1 cup fat-free milk (or plant-based milk)
1/2 cup or 6-ounce container 0% plain Greek yogurt (or vanilla or berry lower sugar yogurt like Siggi’s or Chobani)
2 tablespoons chia seeds
1 ripe banana, sliced
1 tablespoon peanut butter
1 cup fresh berries, sliced if strawberries
Drizzle of maple syrup and a dash of cinnamon (optional)
Directions
- Mix oats, yogurt, milk, chia seeds, and banana slices in a bowl.
- With the back of a spoon, swirl the peanut butter around the sides of two small mason jars.
- Layer the oat mixture with the sliced strawberries or other berries in the jars.
- Top with berries.
- Cover and place in the refrigerator overnight.
- Add a drizzle of maple syrup and a dash of cinnamon for sweetness, if desired. Note: if the mixture is too thick in the morning, you can stir in some extra milk.
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Judy Matusky, RDN, LDN 