This PB&J overnight oatmeal uses gluten-free oats, almond milk, dairy-free coconut yogurt, and peanut butter for a creamy dairy-free base. My quick raspberry chia seed jam is the perfect homemade “jelly” to add a fruity layer to this make ahead breakfast parfait!
Those of you who know me well are familiar with my weird preferences around fruit. Mainly, that I don’t like many of them. This doesn’t usually extend to condiments or purees (it’s a texture thing) but I’ve never been able to get behind jelly. Or grape flavored anything for that matter (unless you count wine).
If I’m going to slather something sweet on my toast, it’s usually going to be raspberry jam, which has the perfect amount of tartness to offset the gelatinous sugar. Whenever I am making a PB&J flavored breakfast or dessert, I’ll always sub in raspberry jam for the requisite J. And such is the case for this addictive peanut butter & jelly overnight oat recipe.
In my latest cookbook CARBIVORE, I have a recipe for lemon poppy overnight oats that has become my go-to formula. It’s low sugar and dairy-free, but ultra creamy thanks to the addition of nut butter and coconut yogurt.
A few months ago, I had a friend who was stuck in the hospital on bed rest for a few weeks, and I made her a large batch of it. When she ripped through those quart containers, I decided to try this peanut butter and jelly overnight oatmeal riff to send her.
I absolutely fell in love with the variation, in the same way that I went nuts for these low sugar raspberry cupcakes with peanut butter frosting. You just can’t beat the flavor combination.
PB&J Overnight Oat Step by Step
The peanut butter gets whisked directly into the overnight oat mixture, which helps it thicken and laces it with that delicious nutty flavor. Separately, you make a quick raspberry chia seed jam (another recipe from my cookbook) that is just as easily said as done.
For the jam, I like starting with frozen raspberries both for convenience and because it tends to render a more vibrant jam for whatever reason. You simply heat the berries in a saucepan until their juices release and they start to break down. Remove from the heat, stir in the chia seeds, and you’re done.
Like the overnight oat mixture (which also contains chia seeds!) the jam will naturally plump.
How long do “overnight” oats actually take?
I’ve always thought that overnight oats were a bit of misnomer. Unless you’re using extra-thick cut oats, the grains are usually soft enough to sample after an hour or two. But they have the benefit of lasting for up to a week in the fridge without drying out or losing the creamy texture.
FYI for steel cut overnight oats, you’ll need to boil the oats for a minute to pre-soften them.
There are a few options when it comes to storing the peanut butter and jelly overnight oats. You can store the oatmeal portion and the raspberry jam separately and then make them to order. You can wait for the oats to soften slightly (about 30 minutes to an hour should do it) and then assemble them into parfaits layering the jam between the oats—just make sure you have airtight lids to keep them for later.
Alternatively, you can divide the oat mixture immediately between individual vessels and top with the jam and a scoop of peanut butter. The batter will just be a little too wet to easily layer, but it’s really hard to go wrong any way you arrange or store the oats.
The classic flavors of this peanut butter and jelly overnight oatmeal is such a crowd pleaser. It’s one of my favorite low sugar gluten-free breakfasts at the moment and I hope you love it as part of your rotation.
With health and hedonism,
Phoebe
Peanut Butter & Jelly Overnight Oats with Almond Milk
This PB&J overnight oatmeal uses gluten-free oats, almond milk, coconut yogurt, and peanut butter for a creamy dairy-free base. My quick raspberry chia seed jam is the perfect homemade “jelly” to add a fruity layer to this make ahead breakfast parfait!
Servings 4
Ingredients
- 2 cups frozen raspberries 6 ounces
- 1 cup whole rolled oats
- ¼ cup + 1 tablespoon chia seeds
- Pinch sea salt
- 1 cup unsweetened almond milk
- ½ cup 4 ounces unsweetened coconut yogurt or full-fat plain Greek yogurt (if not dairy-free)
- ¼ cup creamy peanut butter plus more for garnish
- 2 tablespoons maple syrup or raw honey
- ½ teaspoon vanilla extract
Instructions
In a small saucepan over medium heat, cook the raspberries, stirring occasionally, until the berries begin to release their juices and bubble, about 5 minutes. Use a spoon to break apart the raspberries as they cook until you get a coarse puree.
Off the heat, stir in 1 tablespoon of chia seeds until well mixed. Set aside to cool—the seeds will plump and thicken the jam as it sits.
Meanwhile, in a medium bowl, stir together the oats, the remaining ¼ cup chia seeds, and salt until well combined. Add the almond milk, yogurt, peanut butter, maple syrup, and vanilla and whisk until smooth.
Divide the oat mixture between 2 to 4 mason jars or resealable containers, alternating layers with the jam parfait-style. End with a scoop of the raspberry jam mixture and a dollop of peanut butter (if desired). Refrigerate overnight, or for at least 4 hours. Keep refrigerated until ready to eat the peanut butter and jelly overnight oats, up to 1 week. For warm oatmeal, pop the bowl in the microwave for 30 seconds.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!