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These Peanut Butter and Jelly Overnight Oats are the breakfast of champions! Creamy gluten free oats with tangy raspberries and creamy peanut butter. These 6-ingredient PB&J Oats are gluten free, vegan, ready in 10 minutes, and oh-so-perfect for meal prep!
PB&J Overnight Oats Are Perfect For Meal Prep
- Why choose this recipe? If you love an easy breakfast that you can prep ahead of time, these Peanut Butter and Jelly Overnight Oats are perfect. They’re so quick to make and also gluten free and vegan – with only 6 ingredients. Making them in a fancy overnight oats jar is optional, but so fun!
- Top Tip: If you like to batch cook, you can meal prep a few jars of these in advance for busy mornings. They will easily keep in the fridge for around 3 days once prepped.
- Gluten Free Oats: If you’re gluten free always ensure you use certified gluten free oats. You can usually find these in the supermarket free from aisles.
- Want More Breakfast Options? If you want more prep-able, easy gluten free breakfast ideas try my Carrot Cake Porridge and Protein Overnight Oats next!
Table of Contents
Ingredients and Substitutions
There’s a printable recipe card below for these PB and J Overnight Oats with the full quantities. But here are the main ingredients and ideas for any swaps.
- Oats: Make sure you use certified gluten free oats, which you can usually find in the free from aisle in UK supermarkets.
- Almond Milk: I use unsweetened almond milk, though any dairy-free milk will work. You can also use normal cow’s milk if you prefer.
- Vegan Yoghurt: Any dairy free yoghurt will work. I prefer almond yoghurt, but coconut yoghurt or soya yoghurt (or normal natural yoghurt if you’re not dairy free) all work.
- Crunchy Peanut Butter: I like the extra texture this adds but feel free to use a smooth or creamy peanut butter. Almond or cashew butter also work great.
- Maple Syrup: Use honey if you prefer.
- Frozen Raspberries: Fresh also work well but I find frozen is easier to use year-round, and works out more cost-effective!
How to Make PB&J Overnight Oats
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free and vegan overnight oats are to make.
Place the raspberries in a bowl and microwave in 30-second intervals until thawed. Roughly mash with a fork and set aside.
Add the oats, almond milk, maple syrup, yoghurt and half of the peanut butter to a bowl and stir until mixed thoroughly.
Take two jars and divide half of the oat mixture between the two. Then top with half of the raspberry mixture each (reserve a little for topping), followed by the rest of the peanut butter. Top with the rest of the oat mixture, and then the remaining raspberry.
Place the jars in the fridge and leave overnight. Eat from the fridge cold, or pop a lid on the jars and eat them on-the-go! They will easily keep for 3-5 days in the fridge.
More Gluten Free Breakfast Recipes
If you like this overnight oats recipe, then make sure you check out these other gluten free breakfast recipes too…
- Protein Overnight Oats
- Gluten Free Granola
- One Pan Breakfast Bowl
- Gluten Free Sheet Pancakes
- Baked Oats
- Gluten Free French Toast
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PB&J Overnight Oats Recipe
Equipment
Ingredients
- 100 g gluten free oats
- 230 ml unsweetened almond milk
- 65 g dairy free yoghurt, (I used almond yoghurt but coconut or soya would work too)
- 80 g crunchy peanut butter
- 1 tbsp maple syrup
- 2 handfuls frozen raspberries
Instructions
- Place the raspberries in a bowl and microwave in 30-second intervals until thawed. Roughly mash with a fork and set aside.
- Add the oats, almond milk, maple syrup, yoghurt and half of the peanut butter to a bowl and stir until mixed thoroughly.
- Take two jars and divide half of the oat mixture between the two. Then top with half of the raspberry mixture each (reserve a little for topping), followed by the rest of the peanut butter. Then top with the rest of the oat mixture, and then the remaining raspberry.
- Place the jars in the fridge and leave overnight. Eat from the fridge cold, or pop a lid on the jars and eat them on-the-go!
Notes
Nutrition
More Easy Breakfast Recipes
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Let me know if you try these! I love making a big batch and then having an easy breakfast through the week!
Absolutely delicious