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Peanut Butter and Jelly Overnight Oats

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A creamy, fruity, and easy make-ahead breakfast combining classic peanut butter and blueberry jelly flavors with rich coconut cream and oat milk for a dairy-free, vegan-friendly start to your day.

Ingredients

¼ cup (37 g) blueberries (fresh or frozen)

¼ teaspoon lemon juice

1 tablespoon pure maple syrup (or any sweetener)

⅓ cup (80 g) unsweetened canned coconut milk or cream, full fat (refrigerated overnight; scoop only the cream)

1 cup (236.59 ml) oat milk (or any milk)

2 tablespoons (32 g) creamy peanut butter

3 tablespoons pure maple syrup (or any sweetener)

1 teaspoon vanilla extract

Pinch of salt (optional)

1 ¼ cups (81 g) rolled oats

Instructions

  1. Make the blueberry jelly: In a small saucepan, combine blueberries, lemon juice, and maple syrup. Cook over medium heat until berries break down and mixture thickens slightly, about 5–7 minutes. Let cool.
  2. Prepare peanut butter oats: Whisk together coconut cream, oat milk, peanut butter, maple syrup, vanilla extract, and salt until smooth.
  3. Stir in rolled oats until fully incorporated.
  4. In serving jars or bowls, layer peanut butter oats and blueberry jelly, swirling gently to create a marbled effect.
  5. Cover and refrigerate for at least 6 hours or overnight.
  6. Stir gently before serving; add extra toppings if desired.

Notes

Swap berries: Use strawberries, raspberries, or mixed berries for the jelly.

Try almond, cashew, or sunflower seed butter as nut butter alternatives.

Add texture with chia seeds, hemp seeds, or chopped nuts.

Substitute maple syrup with honey, agave, or coconut sugar.

Add cinnamon or nutmeg to the peanut butter mixture for extra flavor.

Nutrition

Find it online: https://justsosavory.com/peanut-butter-and-jelly-overnight-oats/