Strawberry Peanut Butter Overnight Oats

Overnight oats trace their roots to Swiss Bircher muesli, where oats soften gently without heat. This jar layers creamy peanut butter and maple-kissed oats with fresh strawberries for a no-cook breakfast that tastes like a grown-up PB&J.

Serves 4 · 10 min prep

Estimate for one serving

• 410 cal
• 18g protein
• 48g carbs
• 18g fat
• 8g fiber

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Ingredients

• 2 cups old-fashioned rolled oats
• 2 cups unsweetened almond milk or dairy milk
• 1 cup plain Greek yogurt
• 1/3 cup creamy natural peanut butter
• 3 tbsp pure maple syrup
• 2 tbsp chia seeds
• 1 tsp vanilla extract
• 1/8 tsp pinch of kosher salt
• 2 cups fresh strawberries, hulled and sliced
• optional extra peanut butter and chopped peanuts for topping

Instructions

1. 1In a large mixing bowl combine the rolled oats, milk, Greek yogurt, peanut butter, maple syrup, chia seeds, vanilla, and salt. Whisk vigorously for a full minute until the peanut butter is fully incorporated and no large clumps remain.
2. 2Taste the mixture and adjust sweetness with an extra drizzle of maple if needed; it will taste slightly less sweet once chilled.
3. 3Divide half of the sliced strawberries among four 12- to 16-oz jars or containers, pressing them lightly into the bottom.
4. 4Spoon the oat mixture evenly over the strawberries in each jar, filling nearly to the top and leaving a little headspace.
5. 5Top each jar with the remaining strawberry slices. If desired, add a small swirl of peanut butter on the very top.
6. 6Seal the jars tightly and refrigerate for at least 6 hours or overnight (up to 4 days). The oats will soften and the chia will thicken the mixture into a pudding-like texture.
7. 7In the morning, give each jar a good stir. If the oats seem too thick, loosen with a splash of milk. Sprinkle with chopped peanuts for crunch if using, and eat cold straight from the jar or warm gently in the microwave for 45–60 seconds.