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    Recipes » Recipes » Breakfast

    Peanut Butter Overnight Oats (Vegan + GF)

    Last updated - July 12, 2021; Published - July 29, 2019 By Rhian Williams 4 Comments

    Jump to Recipe Jump to Video Print Recipe
    Peanut butter overnight oats in a small glass topped with goji berries with a small silver spoon lifting up a mouthful against a marble background

    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.

    Peanut butter overnight oats topped with red goji berries in a small glass against a marble background

    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.
    Oats and peanut butter in a white bowl with almond milk in a glass jug being poured in
    • Mix well, cover the bowl with a plate or cling film, and keep in the fridge overnight or for at least 5 hours.
    Peanut butter overnight oats mixture before soaking in a bowl

    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.

    Soaked peanut butter overnight oats in a bowl

    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.

    Peanut butter overnight oats in a small glass topped with goji berries with a small silver spoon lifting up a mouthful against a marble background

    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 in a small glass topped with goji berries with a small silver spoon lifting up a mouthful against a marble background

    Peanut Butter Overnight Oats (Vegan + GF)

    These Peanut Butter Overnight Oats are super creamy, satisfying and nutritious. They're the best make-ahead breakfast and are easily customisable to suit your dietary needs and preferences.
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: American, British
    Keyword: peanut butter overnight oats, vegan breakfast, vegan overnight oats
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 1
    Calories: 311kcal
    Author: Rhian Williams

    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.
    Nutrition Facts
    Peanut Butter Overnight Oats (Vegan + GF)
    Amount Per Serving
    Calories 311 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 2g10%
    Sodium 360mg15%
    Potassium 301mg9%
    Carbohydrates 41g14%
    Fiber 7g28%
    Sugar 2g2%
    Protein 12g24%
    Calcium 266mg27%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Made the recipe?Tag @rhiansrecipes on instagram and use the hashtag #rhiansrecipes!

    Disclosure: This posts contains affiliate links to Amazon. If you 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.

    More Breakfast Recipes

    • Vegan Blueberry Muffins (Gluten-Free)
    • Gluten-Free Vegan Churros (Baked!)
    • Gluten-Free Vegan Apple Muffins
    • Gluten-Free Vegan Lemon Poppy Seed Muffins
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      Recipe Rating




    1. Diana

      July 31, 2019 at 3:14 am

      Can one substitute instant oatmeal for the rolled oats?

      Reply
      • Rhian Williams

        July 31, 2019 at 10:53 am

        Yep! Maybe use a little less milk though.

    2. Niki

      August 02, 2019 at 12:05 pm

      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?

      Reply
      • Rhian Williams

        August 02, 2019 at 12:22 pm

        Hi Niki - you can do 1 cup minus 1 tablespoon milk. Hope that helps!

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    Photo of Rhian Williams from Rhian's Recipes

    Hi, I'm Rhian! I make easy, undetectably vegan + gluten-free recipes, including healthy comfort food and naturally sweetened desserts using plant-based ingredients.

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