Strawberry PB&J Overnight Oats (Printable)

Layers of oats, strawberry jam, peanut butter, and crunchy peanuts create a protein-packed morning meal.

# What You Need:

→ Oats Base

01 - 1 cup old-fashioned rolled oats
02 - 1 cup milk, dairy or non-dairy
03 - 1/2 cup plain Greek yogurt
04 - 1 tablespoon chia seeds
05 - 1 tablespoon honey or maple syrup

→ PB&J Layer

06 - 2 tablespoons creamy peanut butter
07 - 2 tablespoons strawberry jam

→ Toppings

08 - 1/2 cup fresh strawberries, diced
09 - 2 tablespoons roasted unsalted peanuts, roughly chopped

# Directions:

01 - In a medium bowl or jar, combine oats, milk, Greek yogurt, chia seeds, and honey. Stir well until fully incorporated.
02 - Divide half of the oat mixture evenly between two jars or containers.
03 - Top each container with 1 tablespoon peanut butter and 1 tablespoon strawberry jam.
04 - Add the remaining oat mixture on top of the peanut butter and jam layer.
05 - Cover containers with lids and refrigerate for at least 6 hours or overnight.
06 - In the morning, stir gently to combine. Top with fresh diced strawberries and chopped peanuts before serving.

# Expert Tips:

01 -
  • Zero cooking required, which means your kitchen stays calm and your hands stay clean.
  • It tastes like dessert for breakfast but keeps you full until lunch without the crash.
  • The contrast between creamy oats and crunchy peanuts hits differently when you're not expecting it.
02 -
  • Don't skip the layering step thinking you can just mix everything together—the separation is what makes this taste like an actual treat and not a bowl of plain oatmeal.
  • If your overnight oats taste watery in the morning, you used too much milk the night before; every brand of yogurt and oat absorbs liquid differently, so adjust by 2 tablespoons next time.
03 -
  • Use cold milk straight from the fridge when you assemble these; it keeps the jar contents cooler longer and prevents the peanut butter from softening into the oats before morning.
  • If you like it thinner in the morning, add milk while it's still cold—this way you control the texture instead of finding out you made soup.
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