Nothing screams nostalgia quite like a classic pb & j and these Peanut Butter & Jelly Overnight Oats are just the pick-me-up I need in the morning to have me feeling like a little kid again. Made with smooth creamy peanut butter, tart frozen raspberries, and sweet vanilla protein powder to help keep you full all morning long. I like to top mine with additional fresh berries, and an extra drizzle of peanut butter for that salty, nuttiness in every bite. Packed with 14 grams of fiber and 22 grams of protein, these are going to be on repeat all summer long. This recipe is featured in week 1 of the June Meal Prep Plan.

peanut butter falling off a spoon onto pb and j oats in a jar with raspberries on top

peanut butter and jelly overnight oats, 3 jars next to each other

overhead shot of ingredients including milk, oats, raspberries, peanut butter, lemon, and chia seeds

Peanut Butter & Jelly Overnight OAts ingredient notes:

Raspberries: The perfect tart berry for the base of our jam and the most beautiful pop of color to these oats. I prefer to use frozen raspberries, which tend to release more juices when cooked down in the jam, and then top with fresh ones. I also like to make a little extra jam to have on toast or use in my raspberry swirl baked oats recipe.

Chia Seeds: Our lovely little addition to all my overnight oats recipes, however you can always omit and opt for an additional 1/2 cup of oats. Chia seeds help kick off your day with an additional boost of Omega-3 and fiber, keeping you fuller longer.

Peanut butter: My favorite peanut butter to use here is this one, however oyu can use your favorite nut butter of choice! If you don’t like peanut butter, one of my other go-tos from Ground Up is actually a mix of cashew, almond, and coconut butter for the ultimate nutty trio. I like to opt for a nut butter with minimal ingredients (if you noticed the oil separating in the jar, that’s a good thing!).

Gluten-free Rolled Oats: They’re the star of any overnight oats recipe, and for good reason. Rolled oats are packed with fiber, protein, vitamins, and minerals, making them a breakfast superfood! I like to use rolled oats because they absorb the milk and other liquids, without becoming mushy in the fridge throughout the week, making them perfect for easy, prep-ahead, on-the-go breakfasts!

Vanilla protein powder: This helps us get that sweet, almost cake-like flavor, without actually baking the bread for our PB & J. If using unflavored protein powder, I recommend using 2 tablespoons of additional maple syrup in the recipe. I highly recommend not skipping out, as the protein powder helps keep you full all morning long.

raspberries, chia seeds, maple syrup, and water in a small saucepan

berry mixture cooked down into a jam in the sauce pan

wet ingredients added to the bowl and being whisked together

jar of peanut butter and jelly overnight oats with a spoon full being taken out

Peanut Butter & Jelly Overnight OAts

Recipe by Jenn Lueke

5.0 from 1 vote

Servings

–

servings

Prep time

minutes

Cook time

minutes

Chill time

hours

Nothing screams nostalgia quite like a classic pb & j and these Peanut Butter & Jelly Overnight Oats are just the pick-me-up I need in the morning to have me feeling like a little kid again. Made with smooth creamy peanut butter, tart frozen raspberries, and sweet vanilla protein powder to help keep you full all morning long. I like to top mine with additional fresh berries, and an extra drizzle of peanut butter for that salty, nuttiness in every bite. Packed with 14 grams of fiber and 22 grams of protein, these are going to be on repeat all summer long. This recipe is featured in week 1 of the June Meal Prep Plan.

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Ingredients

FOR THE RASPBERRY JAM
10 ounces frozen raspberries
2 tablespoons chia seeds
1 tablespoon pure maple syrup
juice of 1 small lemon
FOR THE OATS
2 cups gluten-free rolled oats
1/2 cup vanilla protein powder
1/4 cup chia seeds
1/2 teaspoon kosher salt
2 1/2 cups milk of choice
1/4 cup creamy peanut butter, additional for topping if desired
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract

Directions

Make the raspberry jam: Add the raspberries, chia seeds, maple syrup, and 1/4 cup of water to a saucepan over medium-high heat. Bring to a boil then reduce the heat to medium-low and simmer, stirring and mashing the raspberries occasionally, for 15 minutes. Remove the saucepan from the heat, stir in the lemon juice, and set aside, uncovered, to cool slightly.
Meanwhile, mix up the oats: In a medium bowl, whisk together the oats, protein powder, chia seeds, and salt. Whisk in the milk, peanut butter, maple syrup, and vanilla extract until combined.
Dividing evenly, spoon the oat mixture into four 10- or 12-ounce lidded containers. Evenly divide the raspberry jam on top of each (about 1/4 cup each), cover, and refrigerate for at least 6 hours.
For serving, top each jar with a drizzle of peanut butter (if desired).