Peanut Butter Overnight Oats
Creamy, no-cook oats made with rolled oats, smooth peanut butter, milk and honey. Mix in five minutes, chill overnight, and wake up to a thick, spoonable breakfast with a nutty, lightly sweet flavor.
- Prep
- 5 min
- Cook
- —
- Wait
- 8 hr
- Total
- 8 hr 5 min
- Makes
- 2 servings (about 1 cup / 240 ml each)
Steps
Before you start
- Plan on at least 6 hours of chilling; 8 hours (overnight) gives the best texture.
- Use old-fashioned rolled oats, not instant or steel-cut oats, which turn mushy or stay hard.
- Use a creamy, pourable peanut butter (the kind you stir) so it blends smoothly into the milk.
- Have two 12-ounce (350 ml) jars or containers with lids ready.
Whisk the base
- In a medium bowl, combine the peanut butter, honey, vanilla and salt.
- Pour in about ¼ cup (60 ml) of the milk and whisk vigorously until the peanut butter loosens into a smooth, thick paste with no clumps.
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Ready when: The mixture looks smooth and glossy, with no visible peanut butter lumps.
Tip: Adding only a little milk first lets the peanut butter dissolve; adding it all at once leaves clumps.
Add milk and yogurt
- Whisk in the remaining ¾ cup (180 ml) milk and the Greek yogurt until the mixture is uniform and pale tan.
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Ready when: No white streaks of yogurt remain.
Stir in oats and chia
- Add the rolled oats and chia seeds.
- Stir with a spoon for 30 seconds, scraping the bottom of the bowl, so every oat is coated and submerged.
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Ready when: The mixture looks loose and wet, with oats evenly distributed and no dry pockets.
Tip: It will look thin now; the oats and chia absorb liquid and thicken as it chills.
Portion into jars
- Divide the mixture evenly between two 12-ounce (350 ml) jars, about 1 cup (240 ml) each.
- Stir each once more, since the chia and oats settle quickly, then cover with lids.
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Ready when: Each jar is about two-thirds full, leaving room for toppings.
Chill overnight
- Refrigerate the jars for at least 6 hours, ideally 8 hours or overnight.
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Ready when: The oats are tender with no hard center and the mixture is thick and spoonable, like loose pudding.
Tip: If it is too thick in the morning, stir in 1–2 tablespoons milk.
Top and serve
- Stir each jar well.
- Top with banana slices and chopped peanuts if using, and drizzle with a little extra honey or peanut butter if you like.
- Eat cold, or let sit 10 minutes at room temperature for a milder chill.
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Ready when: Creamy and thick, with a clear peanut butter aroma.
Tip: Add banana just before eating so it doesn't brown or turn soft.
Good to know
Tips
- Measure oats by weight (90 g) for consistent thickness; packed cups can vary.
- Natural peanut butter works but must be stirred well first to blend the oil back in.
- Taste before chilling; the flavor mellows overnight, so lean slightly sweeter if you like it sweet.
- For a higher-protein breakfast, stir in a scoop of vanilla protein powder and an extra 2 tablespoons of milk.
Make ahead
"Make up to 4 days ahead without the banana and peanut toppings. Keep jars covered in the refrigerator; add toppings and a splash of milk just before serving."
Storage & reheating
"Refrigerator: covered, up to 4 days (texture softens each day). Room temperature: do not leave out more than 2 hours. Freezer: not recommended for best texture, but unadorned oats can be frozen up to 1 month; thaw overnight in the fridge and stir in milk. To serve warm, microwave in a microwave-safe bowl for 60–90 seconds, stirring halfway, adding a splash of milk."
Substitutions
- creamy peanut butter → almond butter or sunflower seed butter. Use the same amount; sunflower butter makes a nut-free version.
- honey → maple syrup. Use the same amount for a vegan-friendly sweetener.
- plain Greek yogurt → extra milk plus 1 tablespoon more oats, or dairy-free yogurt. If using milk, the oats will be slightly less creamy and tangy.
- chia seeds → ground flaxseed. Use the same amount; the texture will be slightly less thick.
