Description
This allergy-friendly PB&J overnight oats recipe is creamy, delicious, and school-safe. It takes just 5 minutes to prep and makes a perfect grab-and-go breakfast.
Ingredients
Scale
- 1 cup gluten-free rolled oats
- 1 cup soy milk or other plant-based milk of choice
- 2 tbsp maple syrup
- ¼ tsp vanilla extract
- Pinch of salt
- (Optional) 2 tsp chia seeds
- (Optional) 2 tsp ground flax seeds
- 2 tbsp tahini (or sunflower seed butter)
- 2 tbsp jelly (strawberry, grape, or your favorite)
- Optional toppings: fresh strawberries, pomegranate arils, sesame seeds, cacao nibs
Instructions
- Add oats, plant-based milk, maple syrup, vanilla, and salt into a mason jar or bowl. Mix to combine.
- Stir in chia and flax seeds if using.
- Cover with a lid and refrigerate overnight (at least 6 hours).
- In the morning, top with tahini, jelly, and your favorite toppings.
Notes
Keeps in the refrigerator for up to 5 days. Best to add fresh fruit toppings right before serving. For extra protein, swap soy milk for pea protein milk.
- Prep Time: 5 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 609
- Sugar: 44g
- Fat: 19g
- Saturated Fat: 4g
- Carbohydrates: 97g
- Fiber: 15g
- Protein: 19g