These Peanut Butter Overnight Oats are rich, creamy, nutty and nutritious. They’re perfectly chewy, satisfying and a great source of fibre and protein. They’re the best healthy make-ahead breakfast and are easily customisable to suit your dietary needs and preferences. They take just 5 minutes to make and are perfect for lazy mornings. Also vegan, gluten-free and free from added sugar.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
Tip: You need to make these overnight oats the night before you plan to eat it (or at least 5 hours in advance).
- Place the oats, peanut butter and almond milk in a bowl.
- Mix well, cover the bowl with a plate or cling film, and keep in the fridge overnight or for at least 5 hours.
Tip: It might seem like you’ll be adding a lot of liquid, but it all gets soaked up by the oats. If the oats still look dry the next morning, you can add extra milk before eating.
Substitutions you can make
- You can use any type of plant-based milk: almond milk, cashew milk, soy milk, rice milk, oat milk etc.
- You can replace the peanut butter with almond butter, cashew butter etc.
- For a nut-free version, replace the peanut butter with sunflower seed butter and use a nut-free plant-based milk.
Ingredients you can add
- Any type of plant-based yogurt – such as coconut, almond, soy or cashew yogurt to thicken the mixture and make it even creamier.
- Ground cinnamon.
- Dried fruit – raisins, dried cranberries, chopped dates, or dried pineapple, papaya or mango for a tropical vibe.
- Maple syrup or any other sweetener for sweetness.
Serving suggestions
- Chopped nuts – walnuts, brazil nuts, almonds, pecans, macadamia nuts or pistachios.
- Coconut flakes.
- Fresh fruit – raspberries, strawberries, blueberries, blackberries, cherries etc.
- Chocolate chips if you’re having them for dessert!
How long do these keep for?
These Peanut Butter Overnight Oats must be stored in the fridge and are best eaten during the day after they’re made.
More vegan breakfast recipes
- Banana Oatmeal
- Gluten-Free Vegan Granola
- White Bean Scramble
- Granola Bars
- Gluten-Free Vegan Pancakes
- No-Bake Granola Bars
- Strawberry Country Crisp
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
Watch how to make it
Peanut Butter Overnight Oats (Vegan + GF)
Ingredients
- 1 tablespoon smooth peanut butter (or sub almond or cashew butter)
- 50 g (½ cup) rolled oats (ensure gluten-free if necessary)
- 200 ml (⅘ cups) unsweetened almond milk (or sub any other plant-based milk)
Instructions
- Place all the ingredients in a bowl and mix well.
- Cover with a plate or cling film and leave in the fridge overnight or for at least 5 hours before eating.
- Remove from the fridge just before eating and serve with toppings of choice.
- Must be stored in the fridge and are best eaten during the day after they're made.
Video
Notes
- It might seem like you’ll be adding a lot of liquid, but it all gets soaked up by the oats. If the oats still look dry the next morning, you can add extra milk before eating.
- For a nut-free version, replace the peanut butter with sunflower seed butter and use a nut-free plant-based milk.
Disclosure: This posts contains affiliate links to Amazon. If you click through and purchase any of these products, a small percentage will come to me, with no extra cost to you! This income will go towards the running of this blog – thank you.
Diana
Can one substitute instant oatmeal for the rolled oats?
Rhian Williams
Yep! Maybe use a little less milk though.
Niki
Hi Rhian! Thanks for this recipe. I’ve not seen a measuring cup in fifths- so I’m not quite sure on the quantity of milk.
Help?
Rhian Williams
Hi Niki – you can do 1 cup minus 1 tablespoon milk. Hope that helps!