PB&J Overnight Oats Recipe
These PB&J Overnight Oats are an easy gluten free and vegan breakfast which can be prepped the night before and taken to eat on-the-go. Ready in under 10 minutes!
Servings: 2 people
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
This will keep in the fridge for 2-3 days so you could double up and make a batch so you have a few days' worth prepped to save time.
Nutrition
Serving: 1jar | Calories: 490kcal | Carbohydrates: 52g | Protein: 19g | Fat: 25g
