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PB&J Overnight Oats (gluten free, vegan)
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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!
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2 jars
Calories 423kcal
Author Mary Smith

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
  • ½ 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