This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
These Peanut Butter and Jelly Overnight Oats are the breakfast of champions! Creamy gluten free oats with tangy raspberries and creamy peanut butter. These 6-ingredient PB&J Oats are gluten free, vegan, ready in 10 minutes, and oh-so-perfect for meal prep!
PB&J Overnight Oats Are Perfect For Meal Prep
- Why choose this recipe? If you love an easy breakfast that you can prep ahead of time, these Peanut Butter and Jelly Overnight Oats are perfect. They’re so quick to make and also gluten free and vegan – with only 6 ingredients. Making them in a fancy overnight oats jar is optional, but so fun!
- Top Tip: If you like to batch cook, you can meal prep a few jars of these in advance for busy mornings. They will easily keep in the fridge for around 3 days once prepped.
- Gluten Free Oats: If you’re gluten free always ensure you use certified gluten free oats. You can usually find these in the supermarket free from aisles.
- Want More Breakfast Options? If you want more prep-able, easy gluten free breakfast ideas try my Carrot Cake Oats and Protein Overnight Oats next!
Ingredients and Substitutions
There’s a printable recipe card below for these PB and J Overnight Oats with the full quantities. But here are the main ingredients and ideas for any swaps.
- Oats: Make sure you use certified gluten free oats, which you can usually find in the free from aisle in UK supermarkets.
- Almond Milk: I use unsweetened almond milk, though any dairy-free milk will work. You can also use normal cow’s milk if you prefer.
- Vegan Yoghurt: Any dairy free yoghurt will work. I prefer almond yoghurt, but coconut yoghurt or soya yoghurt (or normal natural yoghurt if you’re not dairy free) all work.
- Crunchy Peanut Butter: I like the extra texture this adds but feel free to use a smooth or creamy peanut butter. Almond or cashew butter also work great.
- Maple Syrup: Use honey if you prefer.
- Frozen Raspberries: Fresh also work well but I find frozen is easier to use year-round, and works out more cost-effective!
More Gluten Free Breakfast Recipes
If you like this overnight oats recipe, then make sure you check out these other gluten free breakfast recipes too…
Have you tried this recipe?
I have a huge favour to ask! It’s getting more and more difficult to get my recipes out there to the world – so if you try this and love it, it would mean a HUGE amount if you’d come back and leave a ⭐️⭐️⭐️⭐️⭐️ review and a little comment telling me what you thought! Just 30 seconds of your time would be such a huge support! 💛
Want to connect further?
Prevent your screen from going dark
-
Place the raspberries in a bowl and microwave in 30-second intervals until thawed. Roughly mash with a fork and set aside.
-
Add the oats, almond milk, maple syrup, yoghurt and half of the peanut butter to a bowl and stir until mixed thoroughly.
-
Take two jars and divide half of the oat mixture between the two. Then top with half of the raspberry mixture each (reserve a little for topping), followed by the rest of the peanut butter. Then top with the rest of the oat mixture, and then the remaining raspberry.
-
Place the jars in the fridge and leave overnight. Eat from the fridge cold, or pop a lid on the jars and eat them on-the-go!
This will keep in the fridge for 2-3 days so you could double up and make a batch so you have a few days’ worth prepped to save time.
Serving: 1jar | Calories: 490kcal | Carbohydrates: 52g | Protein: 19g | Fat: 25g
Get my cookbook!
Want more gluten free meals inspiration? My debut cookbook, Delicious Gluten Free Meals, has 100+ gluten free recipes, from breakfast and lunch ideas to dinners, desserts and sides.
