This PB&J Overnight Oats uses gluten-free oats, almond milk, dairy-free coconut yogurt, and peanut butter for a creamy, dairy-free base. My Quick Raspberry Chia Jam is the perfect homemade “jelly” to add a fruity layer to this make-ahead breakfast parfait!
Anyone who knows me well knows my strange preference for fruit. Mainly I don't like a lot of them. This doesn't usually extend to dressings or purees (it's a texture thing), but I've never been able to get behind jelly. Or anything grape-flavored (unless you count wine).
If I'm slathering something sweet on toast, it's usually raspberry jam, which has just enough tartness to offset the gummy sugar. Whenever I make a PB&J flavored breakfast or dessert, I always add raspberry jam for that essential J.
exist MY LATEST RECIPE CARBIVOREI have a recipe for Lemon Poppy Overnight Oats that has become my go-to recipe. It's low in sugar and dairy-free, but super creamy thanks to the addition of nut butter and coconut yogurt.
A few months ago I had a friend who was on bed rest in the hospital for a few weeks and I made a big batch for her. While she was tearing open those quart containers, I decided to try this Peanut Butter and Jelly Overnight Oats as an impromptu treat for her.
I'm absolutely in love with this change, like I'm crazy about these Low Sugar Raspberry Cake with Peanut Butter Frosting. You can't beat this flavor combination.
PB&J Overnight Oats Step by Step
Stir the peanut butter directly into the overnight oats mixture, which helps thicken it and give it a delicious nutty flavor. Alternatively, you can quickly make raspberry chia jam (another recipe from my recipes) This is easier said than done.
For jam, I like to start with frozen raspberries, partly for convenience and partly because for whatever reason it tends to render a more vibrant jam. You simply heat the berries in a saucepan until their juices release and they begin to break down. Remove from the heat, stir in the chia seeds, and you're done.
Just like the overnight oat mix (which also contains chia seeds!), the jam will be naturally plump.
How long does “overnight” oats actually take?
I've always thought overnight oats were a bit of a misnomer. Unless you're using extra thick oatmeal, the cereal is usually soft enough to sample after an hour or two. But they have the advantage of keeping in the refrigerator for up to a week without drying out or losing their creamy texture.
For reference only Steel Cut Overnight Oatsyou need to boil the oats for a minute to pre-soften them.
There are several options for storing peanut butter and jelly overnight oats. You can keep the oatmeal portion and raspberry jam separate and make it to order. You can wait for the oats to soften slightly (this should take about 30 minutes to an hour) before assembling them into a parfait, layering the jam between the oats – just make sure you have a tight-fitting lid to save later.
Alternatively, you can immediately portion the oat mixture into individual containers and top with jam and a spoonful of peanut butter. The batter is a little too wet and doesn't layer easily, but no matter how you arrange or store the oats, it's hard to go wrong.
The classic flavor of this peanut butter and jelly overnight oatmeal is a crowd-pleaser. This is one of my favorite low sugar options gluten free breakfast For now, I hope you enjoy having it as part of your rotation.
With health and hedonism,
phoebe
Peanut Butter Jelly Overnight Oats Almond Milk
This PB&J Overnight Oats uses gluten-free oats, almond milk, coconut yogurt, and peanut butter for a creamy, dairy-free base. My Quick Raspberry Chia Jam is the perfect homemade “jelly” to add a fruity layer to this make-ahead breakfast parfait!
portion size 4
raw material
- 2 cup frozen raspberries 6 ounces
- 1 cup whole oatmeal
- 1/4 cup + 1 tablespoon chia seeds
- pinch sea salt
- 1 cup unsweetened almond milk
- ½ cup 4 ounces unsweetened coconut yogurt or full-fat plain Greek yogurt (if not dairy-free)
- 1/4 cup Creamy Peanut Butter plus more decorations
- 2 spoon maple syrup or raw honey
- ½ teaspoon Vanilla extract
instruct
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In a small saucepan, cook the raspberries over medium heat, stirring occasionally, until the berries begin to release their juices and bubble, about 5 minutes. While cooking, break the raspberries with a spoon until you have a coarse puree.
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Turn off the heat, add 1 tablespoon chia seeds, and mix well. Set aside to cool – the seeds will plump and thicken as the jam sits.
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Meanwhile, in a medium bowl, stir together oats, remaining 1/4 cup chia seeds, and salt. Add almond milk, yogurt, peanut butter, maple syrup, and vanilla extract and blend until smooth.
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Divide oat mixture among 2 to 4 mason jars or resealable containers, alternating layers with jam parfait style. Finally add a spoonful of the raspberry jam mixture and a dollop of peanut butter (if desired). Refrigerate overnight, or at least 4 hours. Keep refrigerated until ready to serve peanut butter and overnight oat jelly, up to 1 week. For hot oatmeal, place bowl in microwave for 30 seconds.
If you make it, tag @phoebelapine and #feedmephoebe – I’d love to see it!
