These PB&J Overnight Oats are the perfect plant-based breakfast! You can make them during meal prep and enjoy them all week long. I used raspberry chia jam and almond butter, but feel free to use any nut butter of choice! Vegan and gluten free!

almond butter raspberry chia jam overnight oats

I realize I am a bit late to the Overnight Oats game, but it’s mainly because I haven’t eaten them much over the last few years! During my LEAP protocol this month, I am allowed to have oats and rice. It’s been nice to incorporate these back into my diet. I think for so many years I was scared of them because oats aren’t paleo. However, that doesn’t mean they won’t work for my (or your) body! I’ve had more energy and better digestion since adding them back in. I think I am going to add them into my diet permanently after this little experiment!

Overnight oats are such an easy way to prep them ahead of time, so all you need to do is heat them up (or eat them cold) in the morning! This is such a versatile recipe. I used almond butter and raspberries for the chia jam, but you can absolutely switch it up and use any nut butter or fruit you want!

What You Need to Make These PB&J Overnight Oats:

You only need a few simple ingredients to make these overnight oats!

I love these Weck Tulip Jars for making this recipe as well as chia pudding. They are 3.7 inches tall!

  • Gluten free oats – look for certified GF if you have Celiac for an extreme gluten sensitivity! I used Bob’s Red Mill brand.
  • Dairy free milk of choice – I used Califia Farms unsweetened almond milk. Full fat coconut milk also works well.
  • Chia seeds
  • Raspberries
  • Maple syrup or date syrup (I’ve been loving this stuff!)
  • Nut butter of choice – I love Costco’s almond butter – the only ingredients are almonds!
  • Vanilla extract

How To Make PB&J Overnight Oats:

Everything ideally needs to be prepped so it has at least 6 hours to set. I like to do this the night before.

First, make the raspberry chia jam. Combine the raspberries, chia seeds, and maple syrup or date syrup in a small sauce pan. Bring it a boil while mashing it up with a potato masher. Heat until bubbling, then remove from the heat. It should be the consistency of jelly. You can store it in an airtight container for up to 5 days.

Next, combine the oats, dairy free milk, maple syrup, and vanilla in a container. Stir well so the oats are completely coated in the liquid. Store the container in the fridge for at least 6 hours.

In the morning, assemble your jars. First, spoon some almond butter into the jar. Add some oats to fill them halfway. Then, add a layer of raspberry chia jam, then add some more oats. You can heat it up or serve these cold. Enjoy!

Some other fun add-ins:

  • bananas
  • chocolate chips
  • coconut flakes
  • slivered almonds

almond butter and raspberry chia jam overnight oats

If you try these PB&J Overnight Oats, make sure to tag me on Instagram @maryswholelife so I can see your creations!

Looking for some other plant-based ideas? Check these out!

Paleo Pumpkin Pie Smoothie

Vegan Berry Crisp

Paleo Vegan Chocolate Mousse

Happy cooking!

Mary

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PB&J Overnight Oats

This PB&J Overnight Oats recipe is perfect for meal prep! It is plant-based and gluten free. Feel free to add any fruit or nut butter of choice!
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Ingredients

Raspberry Chia Jam

  • 1 cup raspberries
  • 1.5 tbsp chia seeds
  • 1.5 tbsp maple syrup or date syrup

Overnight Oats

  • 1 cup gluten free oats
  • 1 cup dairy free milk
  • 1.5 tbsp chia seeds
  • 2 tbsp maple syrup or date syrup
  • 1/2 tsp vanilla extract

Additional ingredients

  • 2 tbsp almond butter, or nut butter of choice

Instructions
 

  • First, make the raspberry chia jam. Combine the raspberries, chia seeds, and maple syrup or date syrup in a small sauce pan. Bring it a boil while mashing it up with a potato masher. Heat until bubbling, then remove from the heat. It should be the consistency of jelly. You can store it in an airtight container for up to 5 days.
  • Next, combine the oats, dairy free milk, chia seeds, maple syrup, and vanilla in a container. Stir well so the oats are completely coated in the liquid. Store the container in the fridge for at least 6 hours.
  • In the morning, assemble your jars. First, spoon some almond butter into the jar. Add some oats to fill them halfway. Then, add a layer of raspberry chia jam, then add some more oats. You can heat it up or serve these cold. Enjoy!

Nutrition

Calories: 423kcal, Carbohydrates: 70g, Protein: 12g, Fat: 11g, Saturated Fat: 1g, Trans Fat: 1g, Sodium: 68mg, Potassium: 557mg, Fiber: 15g, Sugar: 27g, Vitamin A: 493IU, Vitamin C: 25mg, Calcium: 353mg, Iron: 4mg