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Easy High Protein Overnight Peanut Butter Oats

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Thick, creamy, and packed with protein, these overnight peanut butter oats come together in just five minutes. A perfect grab-and-go breakfast that keeps you full until lunch.

Ingredients

Scale
  • ½ cup rolled oats
  • ½ cup milk (2% cow’s milk or unsweetened almond milk)
  • ¼ cup plain Greek yogurt (full-fat or 2%)
  • 2 tablespoons natural peanut butter
  • 1 tablespoon chia seeds
  • 1 tablespoon honey or maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt
  • 1 scoop unflavored or vanilla protein powder (optional)

Instructions

  1. In a jar or airtight container, combine ½ cup rolled oats, 1 tablespoon chia seeds, and a pinch of salt. If using protein powder, add 1 scoop now. Shake gently to distribute.
  2. Spoon in 2 tablespoons of natural peanut butter.
  3. Pour in ½ cup milk of your choice.
  4. Add ¼ cup Greek yogurt, 1 tablespoon honey or maple syrup, and ½ teaspoon vanilla extract. Do not stir yet.
  5. Stir thoroughly with a spoon or small whisk until the mixture is uniform and creamy, about 30 seconds. Scrape the bottom and sides of the jar.
  6. Taste and adjust sweetness or thickness as desired.
  7. Seal the jar tightly and refrigerate for at least 4 hours, preferably overnight (8-12 hours).
  8. In the morning, stir the oats. If too thick, add a tablespoon of milk. Serve cold or at room temperature. Top with banana slices, extra peanut butter, chia seeds, or chopped peanuts.

Notes

Warm peanut butter slightly before measuring for easier mixing. Don’t overdo chia seeds—1 tablespoon is perfect. A pinch of salt enhances peanut butter flavor. Stir thoroughly to avoid separation. Make a double or triple batch on Sunday for grab-and-go breakfasts all week. Flavor improves after 24 hours.

Nutrition

Keywords: overnight oats, high protein breakfast, peanut butter oats, healthy breakfast, meal prep breakfast, no cook breakfast

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