Peanut Butter Overnight Oats
Yield: 1 serving
1/2 cup unsweetened plain almond milk (or substitute with dairy, soy or coconut milk)
3/4 tbsp chia seeds
2 tbsp natural peanut butter (creamy or crunchy OR substitute for other nut or seed butter)
1 tbsp maple syrup (or substitute coconut sugar, brown sugar, or stevia to taste)
1/2 cup gluten-free rolled oats (rolled oats are best vs. steel cut or quick cooking)
Sliced banana, strawberries, blueberries or raspberries (any other fruit of choice works too)
Flaxseed, hemp hearts, additional chia seed or 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.
- 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).
- 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. NOT freezer friendly.
Source: Minimalist Baker
Serving: 1 muffin