This easy peanut butter and jelly overnight oats recipe is vegan, gluten free, and refined sugar free! The peanut butter oats are made with creamy peanut butter, oat milk, maple syrup, and a layer of homemade blueberry jelly. An incredibly creamy and flavorful breakfast that can double as dessert!
Peanut Butter & Jelly Overnight Oats
We love peanut butter and jelly around here, usually in the form of a simple sandwich. Or we get fancy and enjoy peanut butter and jelly scones or wonderful peanut butter flourless cookies slathered with store-bought jelly.
But these overnight oats are a wonderful breakfast vehicle to deliver the classic duo. The oats are flavored with creamy peanut butter and the breakfast is made into a parfait with a layer of blueberry jelly and a dollop of whipped coconut cream.
And if you loved – or would like to try! – the caramel banana overnight oats, black forest overnight oats, and pumpkin spice latte overnight oats, you’re going to love these just as much!
Everything To Love About These Breakfast Oats
- Easy – A set-it-and-forget-it breakfast! Everything is mixed in one bowl and refrigerated.
- Gluten Free – The peanut butter oats are gluten free, dairy-free, and refined sugar-free! A little healthier breakfast is always good.
- Extra Creamy – Coconut cream solids make the oats creamy. This recipe does not use chia seeds to thicken the oats!
- Indulgent – Even with all the ‘frees’, the oats are incredibly decadent. So much so, they can stand in for dessert.
Ingredient Notes
- Peanut Butter – My recommendation is creamy because it makes the oats smooth. But use chunky if you want more texture.
- Blueberries – For the jelly, any berry will work. Fresh is always best, especially if in season. But frozen berries will work too.
- Rolled Oats – I prefer rolled oats for their size and texture. To keep the recipe gluten free, look for oats labeled gluten free – this means there was no cross-contamination.
- Oat Milk – The oat milk is a flavorful compliment to the oats. However, any milk you prefer will work.
- Coconut Cream – The coconut cream comes from a can of coconut milk or coconut cream. It makes the oats incredibly thick and creamy.
- Maple Syrup – I prefer maple syrup as my sweetener for its buttery flavor which is a natural sweetener. I also use it to make homemade caramel sauce!
- Salt – Salt is wonderful for balancing and enhancing flavors.
- Lemon Juice – For the berries to make the flavor pop.
Homemade Blueberry Jelly
Making your own jelly at home is incredibly easy. All you need are some fresh – or even frozen – berries, sweetener, and a saucepan. The choice of berry is really up to you, but I am a fan of using in season berries.
To state the obvious, my homemade jelly has more of a jam consistency because I like a few chunks of fruit. However, you can make the jam into jelly by straining the jam to remove seeds and extra fruit pulp.
Either way you choose, you’ll probably want to make your own homemade jam all the time after you see just how easy it is! You’ll see homemade jam in my pinwheel Danish pastries, peanut butter & jelly hot milk cake, and cherry cheesecake parfaits.
Helpful Tips
- Refrigerate the can of coconut milk or cream overnight – We only use the cream from the can. You will have leftovers, which you can use to make whipped cream or a smaller batch of dairy-free strawberry ice cream!
- Use rolled oats – I prefer rolled oats vs. instant or steel cut, because of their size and texture. They will soften, but not vanish when they are soaked overnight.
- Make your jelly – It is easy and fresh or frozen fruit will work.
- Let the oats sit overnight – It may be tempting to dive right in, but the oats need time to soak and soften.
Recipe FAQ’s
Yes, oats are naturally gluten free. However, depending on how/where they are processed, they may come into contact with other gluten products. The gluten free label indicates there is no cross-contamination.
You certainly can. I would microwave them in 1-minute intervals until you reach your desired temperature.
Leftovers should last about 3 to 5 days covered in the refrigerator.
Peanut Butter and Jelly Overnight Oats
Equipment
- 2 – Serving Glasses or Bowls
Ingredients
Blueberry Jelly
- 1/4 cup blueberries (or any berry)
- 1/4 teaspoon lemon juice
- 1 tablespoon pure maple syrup (or any sweetener)
Peanut Butter Overnight Oats
- 1/3 cup unsweetened canned coconut milk or cream, full fat (refrigerated overnight; only the cream in the can)
- 1 cup oat milk (or any milk)
- 2 tablespoons creamy peanut butter
- 3 tablespoons pure maple syrup (or any sweetener)
- 1 pinch salt
- 1 cup, plus 2 tablespoons rolled oats
Instructions
- Plan Ahead – Refrigerate the can of coconut milk overnight. We are only using the coconut solids from the can.
Blueberry Jelly
- In a small saucepan, add the blueberries, lemon juice, and maple syrup. Heat the berries over medium-low heat until they start to burst and thicken – about 5 to 7 minutes. Transfer to a bowl, cover, and refrigerate until ready to use. Note – For chunkier jam, add a few more fresh blueberries at the end of heating. For a thinner jelly, smash the berries as they are heating with a wooden spoon. You can also strain the jelly after if has been heated.1/4 cup blueberries, 1/4 teaspoon lemon juice, 1 tablespoon pure maple syrup
Peanut Butter Overnight Oats
- In a medium mixing bowl, add the coconut cream, milk, peanut butter, maple syrup, and salt. Stir until well combined.1/3 cup unsweetened canned coconut milk or cream, full fat, 1 cup oat milk, 2 tablespoons creamy peanut butter, 3 tablespoons pure maple syrup, 1 pinch salt
- Sprinkle the oats into the liquid and stir to combine. At this point, you can taste test the oats and add more maple syrup if you prefer sweeter oats. Cover and refrigerate the oats at least overnight.1 cup, plus 2 tablespoons rolled oats
- Whipped Coconut Cream Topping – You can whip up the remaining coconut solids from the can to make whipped cream. Add the coconut cream to a small mixing bowl – along with 1 tablespoon of maple syrup (or any sweetener) – and using a hand mixer, whip on medium high speed until soft, fluffy, and medium peaks form.
- Assemble – Transfer the overnight oats to serving glasses, top equally with the blueberry jelly and a dollop of whipped coconut cream. Add a few more blueberries to garnish and Enjoy!
RECIPE NOTES
- Serving Size – The recipe is easily doubled for a larger batch. Or cut in half for smaller.
- Berries – Feel free to swap in any berry you prefer.
- Homemade Jelly vs. Store Bought – Homemade always tastes fresh, but store-bought jelly will work too.
- Peanut Butter – I prefer creamy because it fully incorporates, but you can try chunky as well.
- Oats – I recommend rolled oats because of their size and texture. You don’t have to use ‘Gluten Free‘ labeled oats if the recipe does not need to be gluten free.
- Oat Milk – The oat milk is a nice flavor compliment to the oats. Although you can use any milk you prefer.
- Sweetener – Any sweetener of choice can be used. I recommend taste testing along the way to reach desired sweetness.
- Coconut Milk/Cream – To make the overnight oats creamy AND to make successful whipped cream – the can of coconut milk should be refrigerated overnight. You can swap the coconut cream with yogurt in the overnight oats, and omit the whipped cream topping if you prefer.
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about the author ...
I'm Erin and I'm all about desserts - and a little bit of butter!
I've tested, written, and photographed hundreds of recipes on my website. Here you'll find the tastiest small batch desserts - all homemade, all simple, and all for you! Click here to learn more about me!