Peanut Butter Overnight Oats
Be ready for the morning by making your breakfast the night in advance! Peanut Butter Overnight Oats is my go-to easy and delicious breakfast, with old fashioned oats, almond milk, Greek yogurt, chia seeds, peanut butter, honey, and bananas.
Quick Look: Peanut Butter Overnight Oats
Ready In: 2 Hours
Serves: 2
Calories: 457 Calories
Main Ingredients: old fashioned oats, almond milk, peanut butter, chia seeds, honey
Why You'll Love It: Peanut Butter Overnight Oats are an easy, healthy, and high-protein breakfast that is perfect for on-the-go!
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Busy mornings are so much easier when breakfast is already waiting in the refrigerator. These Peanut Butter Overnight Oats are creamy, protein-packed, and made with simple pantry staples, making them a healthy breakfast that's perfect for meal prep. Just stir everything together the night before, and you'll wake up to a filling breakfast that's ready to grab and go.
Whether you're fueling a busy workday, packing breakfast for the office, or looking for an easy make-ahead breakfast the whole family will enjoy, this overnight oats recipe is a winner. The combination of rolled oats, peanut butter, milk, and chia seeds creates a rich, satisfying texture, and it's easy to customize with your favorite toppings like bananas, berries, chocolate chips, or chopped peanuts.
Key Ingredients
This overnight oat recipe with peanut butter is made with pantry ingredients that you likely have on hand. Simple and clean ingredients that also pack a punch with 22 grams of protein!
Old Fashioned Oats - I always used old fashioned oats instead of quick oats. They're a heartier texture and won't get mushy like quick oats will.
Milk - I use whatever I have in the refrigerator - anything from 1-2% milk to unsweetened vanilla almond milk. I think coconut and oat milk would be good, too.
Chia Seeds - chia seeds add fiber, omega-3 fatty acids, and high-quality protein. They also absorb a lot of liquid and add a chewy texture to the oats.
Peanut Butter - my favorite is Smucker's Natural peanut butter.
Greek Yogurt - this gets added on the day of and adds the nutritional benefits of Greek yogurt including protein. I typically use plain whole milk Greek yogurt, but have occasionally used vanilla Greek yogurt!
Substitutions and Variations
Different Oats - while I definitely prefer old-fashioned oats, you can use quick oats in a pinch. They will have a softer texture than old fashioned, but the recipe will still work.
Different Nut Butter - if you don't have or don't like peanut butter, you can use almond butter, cashew butter, or really any nut butter that you like.
Different Add-Ins and Toppings - I like sliced bananas and a drizzle of peanut butter on top of these peanut butter oats, but you can switch it up with whatever you like. You could top with sliced berries, hemp seed hearts, ground flaxseed, chopped nuts like peanuts, walnuts, or almonds, shredded coconut, or even chocolate chips for a sweeter breakfast treat.
How to Make Peanut Butter Banana Overnight Oats
This peanut butter overnight oats recipe is super simple and very flexible to adapt with ingredients you have on hand.
Combine the overnight oats ingredients. Add the ingredients except for the Greek yogurt and banana into individual jars or glass bowls that have a lid. This recipe is written for two servings but you can easily double or triple it.
Refrigerate. Cover the container with their lids and place in the refrigerator overnight. This is where the magic happens! The liquid will soften the oats to make them into an oatmeal consistency. In addition, the chia seeds will soak up the liquid and lend to the creaminess of the overnight oats.
Stir in Greek yogurt and top with banana. In the morning, you can stir in the Greek yogurt and top with sliced banana and additional drizzle of peanut butter.
Expert Tips
Adequate Rest Time - let the oats chill for at least 4 hours, but overnight gives the creamiest texture.
Adjust Liquid As Needed - if the oats seem too thick in the morning, stir in an extra splash of milk until they reach your preferred consistency.
Meal Prep - make several jars at once for easy breakfasts throughout the week, but wait to add crunchy toppings like granola or chopped peanuts until just before serving.
Storage - store overnight oats in airtight jars or containers for the freshest results.
Peanut Butter Overnight Oats Recipe FAQs
Yes! I like to make 3-4 days worth of oats ahead of time, adding the yogurt and bananas at the end when I'm ready to eat. You can make them up to 5 days in advance, storing them in the refrigerator in an airtight container. I love storing mine in wide mouth mason jars, which makes them easy for a grab and go breakfast on busy mornings.
You can, but the texture will be quite different, and you will needed a longer soaking time. Steel cut oats are chopped instead of flattened, like old fashioned oats, so they have a chewier texture. When I make steel cut overnight oats, I like to soak them longer - 18-24 hours instead of just 4-8.
If you use almond milk, dairy-free vegan yogurt, and maple syrup instead of honey, then yes these overnight oats are considered vegan.
Oatmeal is oats that are cooked in water or milk on the stovetop or the microwave. Overnight oats are simply combined with milk and other ingredients, and left to sit in the refrigerator overnight. The oats (and chia seeds in this recipe) absorb the liquid and soften on their own, without cooking.
Yes! You do not warm up the oats in the mornings, as the oats are eaten cold.
Other Oat Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Peanut Butter Banana Overnight Oats
Ingredients
- ⅔ cups old fashioned oats
- 1 ⅓ cups milk I use vanilla unsweetened almond milk
- 2 tablespoon honey
- 2 tablespoon peanut butter
- 2 tablespoon chia seeds
- ⅔ cup Greek yogurt plain or vanilla
- 1 banana, sliced
Instructions
- Add ⅓ cup of the oats to each of the two bowls with lids.
- Add ⅔ cup of milk, 1 tablespoon honey, 1 tablespoon peanut butter, 1 tablespoon chia seeds, and a dash of salt to eat bowl.
- Cover and refrigerate at least 4 hours, or preferably overnight.
- In the morning, add the Greek yogurt, stirring to combine, and top with sliced bananas.
- Enjoy!
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Notes
- You can double this batch to make overnight oats for the entire week. Add a splash more of milk if it needs it after being in the refrigerator for a couple of days.
- You can use whatever milk you prefer - I like unsweetened almond milk.
- Store in an airtight container in the refrigerator.
Can I use something that isn’t diary based for the yogurt?