I’m sharing my Peanut Butter Overnight Oats Recipe that’s ready in 5 minutes in a jar, works with almond, oat, cashew, soy or cow’s milk, can be topped with bananas, apples, strawberries or blueberries, and even has a chocolate option while scaling easily from one serving to four.

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Peanut Butter Overnight Oats Recipe feels like a small win before my coffee, and I can’t help grinning when the jar is waiting in the fridge. A simple blend of rolled oats and creamy peanut butter somehow tastes way more indulgent than the work it takes, and I keep thinking about how to dress it up.

It’s forgiving, so I still eat it even when mornings are chaotic, though yes sometimes I forget to grab a spoon. Try it once and you’ll get hooked, I promise, even if you think peanut butter for breakfast sounds odd.

Ingredients

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rolled oats provide fiber and slow-release carbs, keeps you full and steady energy.
creamy peanut butter adds protein and healthy fats, tastes rich and makes it indulgent.
tiny chia seeds pack omega-3s, fiber and gel texture, helps thicken overnight oats.
milk gives creaminess and calcium, pick almond or dairy for different flavors.
maple syrup sweetens naturally, adds warm flavor so you might need less sugar.
sliced banana brings potassium and natural sweetness, pairs perfect with peanut butter.
unsweetened cocoa adds chocolate notes and antioxidants, add extra sweetener if bitter.

Ingredient Quantities

For 1 serving

1/2 cup rolled oats (old fashioned)

1/2 cup milk of choice (almond oat cashew soy or regular cow milk)

2 tbsp creamy peanut butter

1 tbsp chia seeds

1 tbsp maple syrup or agave nectar

1/2 tsp vanilla extract

pinch of salt (about 1/8 tsp)

For 4 servings

2 cups rolled oats (old fashioned)

2 cups milk of choice (almond oat cashew soy or regular cow milk)

1/2 cup creamy peanut butter (about 8 tbsp)

4 tbsp chia seeds (1/4 cup)

4 tbsp maple syrup or agave nectar (1/4 cup)

2 tsp vanilla extract

1/2 tsp salt

Chocolate variation (optional)

1 tbsp unsweetened cocoa powder per serving (or 4 tbsp for 4 servings)

Extra sweetener as needed if you make it chocolate

Suggested toppings (optional)

sliced banana

chopped apple

strawberries

blueberries

extra peanut butter or chopped peanuts

mini chocolate chips (optional)

How to Make this

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1. Decide how many servings you want and measure everything out: For 1 serving: 1/2 cup rolled oats, 1/2 cup milk, 2 tbsp creamy peanut butter, 1 tbsp chia seeds, 1 tbsp maple syrup, 1/2 tsp vanilla extract, pinch of salt (about 1/8 tsp). For 4 servings: 2 cups oats, 2 cups milk, 1/2 cup (8 tbsp) peanut butter, 4 tbsp chia, 4 tbsp maple, 2 tsp vanilla, 1/2 tsp salt.

2. If you want the chocolate version add 1 tbsp unsweetened cocoa powder per serving (or 4 tbsp for 4 servings) and plan to add a bit extra sweetener to taste.

3. Put the dry stuff (oats, chia seeds, salt and cocoa if using) into a jar or bowl so it’s easy to mix later.

4. Warm the milk slightly or microwave the peanut butter 10 to 15 seconds so it loosens, then whisk together milk, peanut butter, maple syrup and vanilla until mostly smooth. this helps avoid clumps of peanut butter.

5. Pour the wet mix over the oats and chia, stir really well scraping the sides and bottom, press the oats down so they’re all submerged in liquid. make sure cocoa is fully dissolved if you made chocolate.

6. Seal the jar or cover the bowl and refrigerate at least 4 hours or overnight for best texture. you can eat sooner (30–60 minutes) but it will be chewier.

7. To serve stir again, loosen with a splash more milk if it’s too thick, or heat in the microwave for 60–90 seconds if you prefer warm oats.

8. Top with sliced banana, chopped apple, strawberries, blueberries, extra peanut butter or chopped peanuts, and/or mini chocolate chips. add extra sweetener if you made the chocolate version and it needs it.

9. For meal prep portion the 4-serving batch into 4 jars, label and store in the fridge up to 4 days. give each jar a good stir before eating, and add fresh fruit right before serving for best texture.

Equipment Needed

1. Measuring cups and spoons (1/2 cup, 1 cup, tbsp and tsp)
2. Jar with lid or a medium mixing bowl (for mixing and storing)
3. Whisk (or a fork if you dont have one)
4. Microwave safe measuring cup or small saucepan (to warm milk or loosen peanut butter)
5. Rubber spatula or large spoon (to scrape sides and press oats down)
6. Airtight jars or containers for meal prep (4 jars if doing the 4 serving batch)
7. Knife and cutting board (for slicing banana, apples, etc)
8. Serving spoons or small bowls (or just eat from the jar)

FAQ

How long should I soak these overnight oats? You need at least 4 hours but overnight 6 to 8 hours is best, chia seeds do a lot of the thickening work so give them time to swell.

Can I swap the peanut butter or milk? Yep, swap peanut butter for almond, cashew or sunflower seed butter if you're allergic, and any milk works — almond, oat, soy or cow milk all give different creaminess.

How do I make the oats thicker or thinner? For thicker oats add more chia or use a little less milk, or stir in yogurt; for thinner oats just stir in extra milk when you eat them.

Can I heat overnight oats or do I have to eat them cold? You can eat them cold or warm, microwave for 30 to 60 seconds and stir, they heat up nicely and still hold their texture.

How do I do the chocolate variation without lumps? Add 1 tbsp unsweetened cocoa powder per serving and whisk it with a splash of warm milk first so it dissolves, then mix into the oats; you may want a little extra maple syrup if you like it sweeter.

How long will leftovers keep and can I pack them for work? Store in airtight jars in the fridge for up to 4 to 5 days, pack toppings separately (bananas brown fast so add them in the morning) and shake or stir before eating.

Peanut Butter Overnight Oats Recipe Substitutions and Variations

Milk of choice: swap for any unsweetened plant milk (almond, oat, cashew, soy) 1:1. For more protein use plain Greek yogurt thinned with a little water (about 1/2 cup yogurt + 1/4 cup water replaces 1/2 cup milk). Coconut milk works too but itll be richer and a bit sweeter.
Peanut butter: use almond or cashew butter 1:1, or sunflower seed butter for a nut free option. You can also use powdered peanut butter reconstituted (2 tbsp powder + 1 tbsp water ≈ 2 tbsp creamy PB) but itll be a bit drier.
Chia seeds: swap with ground flaxseed 1:1 for similar thickness (texture will be a bit different). Hemp seeds add nutty texture but wont gel much, or just add an extra tablespoon of oats to thicken if you dont have any seeds.
Maple syrup or agave: substitute honey or agave 1:1, or use date syrup/molasses for deeper flavor. For natural fruit sweetness mash half a ripe banana into the mix instead of the tbsp of syrup.

Pro Tips

– Warm the peanut butter or the milk first and whisk them well so you don’t get peanut butter clumps. If the peanut butter is stubborn, microwave it 10 to 15 seconds, or whisk a spoonful into a little warm milk to make a smooth paste, then add the rest.

– If you want a firmer texture, let it sit overnight and use a bit less liquid or a touch more chia. If you want it looser or creamier, stir in a splash of milk right before eating or blend briefly for a smoother mouthfeel.

– For the chocolate version, dissolve the cocoa into a small amount of warm milk first so it doesn’t ball up, and taste for sweetness before you chill it. Cocoa can make it taste drier, so add a little extra sweetener only if you need it.

– Prep tips for grab-and-go: portion into jars, keep fresh fruit separate until serving, and label with a use-by date. Give each jar a good stir before eating, and the mixture will keep best in the fridge about four days.

Peanut Butter Overnight Oats Recipe

Recipe by Tina Bueller

0.0 from 0 votes

Servings

servings

Calories

511

kcal

Equipment: 1. Measuring cups and spoons (1/2 cup, 1 cup, tbsp and tsp)
2. Jar with lid or a medium mixing bowl (for mixing and storing)
3. Whisk (or a fork if you dont have one)
4. Microwave safe measuring cup or small saucepan (to warm milk or loosen peanut butter)
5. Rubber spatula or large spoon (to scrape sides and press oats down)
6. Airtight jars or containers for meal prep (4 jars if doing the 4 serving batch)
7. Knife and cutting board (for slicing banana, apples, etc)
8. Serving spoons or small bowls (or just eat from the jar)

Ingredients

For 1 serving
1/2 cup rolled oats (old fashioned)
1/2 cup milk of choice (almond oat cashew soy or regular cow milk)
2 tbsp creamy peanut butter
1 tbsp chia seeds
1 tbsp maple syrup or agave nectar
1/2 tsp vanilla extract
pinch of salt (about 1/8 tsp)
For 4 servings
2 cups rolled oats (old fashioned)
2 cups milk of choice (almond oat cashew soy or regular cow milk)
1/2 cup creamy peanut butter (about 8 tbsp)
4 tbsp chia seeds (1/4 cup)
4 tbsp maple syrup or agave nectar (1/4 cup)
2 tsp vanilla extract
1/2 tsp salt
Chocolate variation (optional)
1 tbsp unsweetened cocoa powder per serving (or 4 tbsp for 4 servings)
Extra sweetener as needed if you make it chocolate
Suggested toppings (optional)
sliced banana
chopped apple
strawberries
blueberries
extra peanut butter or chopped peanuts
mini chocolate chips (optional)

Directions

Decide how many servings you want and measure everything out: For 1 serving: 1/2 cup rolled oats, 1/2 cup milk, 2 tbsp creamy peanut butter, 1 tbsp chia seeds, 1 tbsp maple syrup, 1/2 tsp vanilla extract, pinch of salt (about 1/8 tsp). For 4 servings: 2 cups oats, 2 cups milk, 1/2 cup (8 tbsp) peanut butter, 4 tbsp chia, 4 tbsp maple, 2 tsp vanilla, 1/2 tsp salt.
If you want the chocolate version add 1 tbsp unsweetened cocoa powder per serving (or 4 tbsp for 4 servings) and plan to add a bit extra sweetener to taste.
Put the dry stuff (oats, chia seeds, salt and cocoa if using) into a jar or bowl so it's easy to mix later.
Warm the milk slightly or microwave the peanut butter 10 to 15 seconds so it loosens, then whisk together milk, peanut butter, maple syrup and vanilla until mostly smooth. this helps avoid clumps of peanut butter.
Pour the wet mix over the oats and chia, stir really well scraping the sides and bottom, press the oats down so they're all submerged in liquid. make sure cocoa is fully dissolved if you made chocolate.
Seal the jar or cover the bowl and refrigerate at least 4 hours or overnight for best texture. you can eat sooner (30–60 minutes) but it will be chewier.
To serve stir again, loosen with a splash more milk if it's too thick, or heat in the microwave for 60–90 seconds if you prefer warm oats.
Top with sliced banana, chopped apple, strawberries, blueberries, extra peanut butter or chopped peanuts, and/or mini chocolate chips. add extra sweetener if you made the chocolate version and it needs it.
For meal prep portion the 4-serving batch into 4 jars, label and store in the fridge up to 4 days. give each jar a good stir before eating, and add fresh fruit right before serving for best texture.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.