PB&J Overnight Oatmeal

Vegetarian, includes dairy-free & gluten-free options

Tasting like everyone’s favorite schoolyard sandwich, this PB&J Overnight Oatmeal will surely find a special place in your daybreak food-hungry heart. It’s full of blood sugar-regulating soluble fiber, oats, raspberries, and chia seeds that work together to make sure this morning glory hits the nutritional jackpot. Made by grinding up defatted peanuts, peanut butter powder is a great way to infuse oatmeal (and baked goods!) with lower-calorie nutty flavor. Reheat leftovers with a couple splashes of additional milk in a small saucepan.

The new instant oats 

You can settle for soggy instant oatmeal, or you can turn to more satisfying and nutritious steel-cut oats as the backbone for your most important meal of the day. Sounds great, but what about their long cooking time? Soaking your oats overnight is a time-saving hack for yielding porridge with perfect chewy texture in mere moments.

PB&J Overnight Oatmeal

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Course

Appetizers and Openers

Servings

4

Print Recipe

Ingredients

• 1 1/2 cups fresh or frozen (thawed) rasberries
• 1 tbsp honey
• 2 tbsp chia seeds
• 1 cup steel-cut oats gluten free if desired
• Pinch of salt
• 1/3 cup milk or unsweetened dairy-free milk
• 1/3 cup peanut butter powder
• 1 tsp cinnamon
• 1/4 cup unsalted roasted peanuts
• 1/4 cup coconut chips or flakes optional

Ingredients 1 1/2 cups fresh or frozen (thawed) rasberries 1 tbsp honey 2 tbsp chia seeds 1 cup steel-cut oats gluten free if desired Pinch of salt 1/3 cup milk or unsweetened dairy-free milk 1/3 cup peanut butter powder 1 tsp cinnamon 1/4 cup unsalted roasted peanuts 1/4 cup coconut chips or flakes optional

Course Appetizers and Openers Servings 4 Print Recipe

Instructions

1. For raspberry chia jam, in blender, add raspberries, honey, and 2 Tbsp water and puree. Place fruit puree in container or bowl and stir in chia seeds. Chill for at least 1 hour to thicken.
2. The night before you plan to eat this oatmeal, in medium saucepan, place oats, a pinch of salt, and 3 cups water. Bring to a mild boil, immediately turn off heat, cover, and let oats soak overnight.
3. In the morning, stir milk, peanut butter powder, and cinnamon into oatmeal and heat over medium-low for 5 minutes, stirring occasionally.
4. Divide oatmeal among serving bowls and swirl in raspberry chia jam. Garnish with peanuts and coconut chips (if using).

Recipe Notes

Per serving: 331 calories; 15 g protein; 11 g total fat (1 g sat. fat); 48 g total carbohydrates (9 g sugars, 12 g fiber); 81 mg sodium