How to Meal Prep These?

For best results, I recommend making a few jars of just the mixed up dry ingredients, then add the wet ingredients to one jar the night before you want the oats. This makes the BEST texture. However, if you don't mind the texture after a couple days, you can just as easily make up to 4 or 5 servings at a time and refrigerate for barely any extra work.

Can I Use Steel Cut Oats or Quick Oats?

We think steel-cut oats take too long to absorb the liquids and end up not soft. You can try boiling these oats in the milk to make them more palatable. We still recommend using rolled oats for this recipe. Quick oats (AKA instant oats) have the opposite problem and absorb too quickly and can be a little soggy, though some people seem to think it tastes like cake. You'll have to eat the quick-cooking oats version within a day before they become too soggy.

How Can I Make the Protein Content Higher?

If you want a higher protein content, it's easy to add protein through the use of a plant-based protein powder. You can use any you like, but just consider the flavor combination of your protein powder is flavored. I'm sure vanilla would taste good, as would chocolate protein powder! More unique flavors might depend on your individual taste preferences. Now if you are adding protein powder, you might need an extra splash of almond milk or soy milk to get the consistency you're looking for.

Can I Blend the Mixture?

Yup, some people like to blend their overnight oats. Make sure you use the chia or flax seeds or it won't thicken much in the fridge.

Peanut Butter Overnight Oats (Easy and High Protein)

Name: Peanut Butter Overnight Oats (Easy and High Protein)
Prep time: 4 h 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1/2 Cup Rolled Oats; 1 Tablespoon Chia Seeds (see Note 2); Tiny Pinch of Salt; 2 Tablespoons Powdered Peanut Butter, Optional (see Note 3); 3/4 Cup Soy Milk (or any non-dairy milk); 2 Tablespoons Creamy Peanut Butter (see Note 5); 1-2 Tablespoons Maple Syrup (more or less to taste); Optional Toppings such as fresh berries, sliced banana, chocolate chips, etc.

Description

Peanut Butter Overnight Oats are an incredibly simple and delicious breakfast with over 25 grams of protein and are perfect for meal prep.

Ingredients

Scale

1/2 cup Rolled Oats
1 Tablespoon Chia Seeds (see Note 2)
Tiny Pinch of Salt
2 Tablespoons Powdered Peanut Butter, Optional (see Note 3)
3/4 cup Soy Milk (or any non-dairy milk)
2 Tablespoons Creamy Peanut Butter (see Note 5)
1-2 Tablespoons Maple Syrup (more or less to taste)
Optional Toppings such as fresh berries, sliced banana, chocolate chips, etc.

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Instructions

Mix the Dry Ingredients: Add the oats, chia seeds, pinch of salt, and powdered peanut butter (if using) to your container and mix. I like to use a fork for this. For containers, you can use fancy breakfast jars, a small (but not too small) mason jar (our jar was 12 ounces, for reference) or even just an airtight container (we prefer mason jars with airtight lids but anything should work).
Add the Wet Ingredients: Add the soy milk, runny peanut butter (if yours is not runny, microwave it in a separate bowl until runny, about 20-30 seconds), and maple syrup. Give it a really good stir (make sure to look around the outside of the container to make sure all the dry ingredients got incorporated into the oat mixture) and taste some of the liquid. If it's not sweet enough, now is the best time to add more sweetener.
Refrigerate to Set: Place the lid on the container and set on a flat surface in the fridge to set for at least 2-4 hours but overnight is best for the best texture in our opinion.
Serve the next morning and enjoy! We love this with a side of fresh berries, an extra drizzle of runny peanut butter, and a nice smooth iced matcha smoothie or protein coffee shake on the side to help us wake up in the morning. A perfect flavor combination!
Store: These can be kept in a sealed container in the fridge for up to 4-5 days, though we find the texture is best when eaten within 2-3 days.

Notes

Note 1: We love these sprouted rolled oats but use what you have. Make sure to buy certified gluten-free oats if you can't have gluten.
Note 2: The chia seeds help thicken the oats and makes the texture better. Plus it adds a boost of nutrients like Omega 3 fatty acids! Add a tablespoon of ground flaxseed if you don't have chia on hand.
Note 3: This is an optional ingredient you might not have. We added it for a couple reasons: it adds more protein without adding more fat (peanut butter powder is defatted peanut butter) and it adds a lot more peanut flavor without have to use more peanut butter. If you don't have it, no worries.
Note 4: We like to use this shelf stable soy milk because it's high protein and super creamy which makes it a delicious addition to most recipes. Any non-dairy milk will work but your recipe will have slightly less protein if that matters to you.
Note 5: You want it to be runny so it mixes in well. If yours is not, simply the tablespoon of it to a microwave safe bowl and heat for 20-30 seconds until pourable. Crunchy peanut butter will also work, I just would wait to add it until after you've mixed in the other wet ingredients so that the rest of it mixes well. Most other nut butters will work in this, like almond butter and cashew butter. You could also use sunflower butter or another seed butter.
Note 6: If the calorie count is too high for you, just use a little less real peanut butter. It still has great peanut flavor from the powdered peanut butter! You could also go to half a tablespoon of chia seeds and use a lower calorie non-dairy milk such as unsweetened almond milk.
Note 7: We kept it simple and topped our oats with fresh berries and a drizzle of peanut butter (the berries give it an awesome PB&J vibe), but you could use anything you want! Try some chocolate chips, banana slices, chopped peanuts, shredded coconut, non-dairy greek yogurt or other non-dairy yogurt, etc.

Prep Time: 5 minutes
Refrigeration Time: 4 hours
Category: Dessert, Snack, Breakfast
Method: No Bake
Cuisine: American, Dessert