Peanut Butter and Jelly Overnight Oats
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!
Servings: 4 Servings
Calories: 400kcal
Equipment
- Serving Glasses or Bowls
Ingredients
Blueberry Jelly
- ¼ cup blueberries or any berry
- ¼ teaspoon lemon juice
- 1 tablespoon pure maple syrup or any sweetener
Peanut Butter Overnight Oats
- ⅓ 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 teaspoon vanilla extract
- 1 pinch salt optional
- 1 ¼ cups 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, vanilla, 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, 1 teaspoon vanilla extract
- 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 1/4 cups 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!
Notes
- Serving Size - This recipe will yield 2 healthy portions or 4 smaller ones. It is easily doubled.
- Jelly - Feel free to swap in any berry you prefer, or you can also use store-bought jam.
- Peanut Butter - I prefer creamy because it fully incorporates, but you can try chunky as well.
- Oats – Use rolled oats for their size, taste, 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 complement to the oats, although any milk will work.
- 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.
- Sweetener - Any sweetener of choice can be used, and I recommend taste testing along the way to reach your desired sweetness.
- Heating - You can heat the oats! Microwave for 30 to 90 seconds.
- Storage - Cover and refrigerate the oats for 3 to 5 days.
Nutrition
Calories: 400kcal | Carbohydrates: 63g | Protein: 11g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 80mg | Potassium: 383mg | Fiber: 7g | Sugar: 19g | Vitamin A: 128IU | Vitamin C: 1mg | Calcium: 147mg | Iron: 4mg