Cook Mode
Raspberry and Peanut Butter Overnight Oats
CourseBreakfastCuisineAmericanDifficultyEasy
Servings
1
servingsPrep time
10
minutesResting Time
6
hoursIngredients
- For the overnight oats
½ cup (45 g) rolled oats
½ cup (120 ml) unsweetened oat, almond, or soy milk
¼ cup (60 g) plain or vanilla vegan yogurt (try Silk or SoDelicious)
1 –2 tsp maple syrup
½ tsp vanilla extract
Small pinch of salt
- For the raspberry layer
⅓ cup (40 g) raspberries, fresh or frozen
1 tsp maple syrup
- For the peanut butter layer
1 ½ tbsp peanut butter
1 –2 tsp vegan milk, if needed
- For the top
1 tsp peanut butter
1 –2 tbsp raspberry mixture
1 tsp chopped peanuts or almonds
1 tsp dark chocolate chips or chopped dark chocolate
Directions
- Make the raspberry layer
- Mash the raspberries with the maple syrup.
- Let the mixture sit for 5–10 minutes. This will turn the raspberry it into a quick, jammy compote.
- If using frozen raspberries, thaw them first or microwave them briefly before mashing.
- Mix the oats
- In a small bowl, combine the oats, vegan milk, vegan yogurt, maple syrup, vanilla and salt.
- Stir thoroughly and leave for about 5 minutes, then stir once more.
- Layer your jar
- For a layered appearance, use a 12–16 oz clear or glass jar.
- Spoon most of the raspberry mixture into the bottom.
- Add 1½ tablespoons peanut butter. If your peanut butter is particularly thick, mix it with a teaspoon or two of vegan milk first so it’s easier to spread.
- Spoon the oat mixture over the peanut butter.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Finish in the morning
- Top with the reserved raspberry mixture and another teaspoon of peanut butter.
- Sprinkle with chopped peanuts or almonds and dark chocolate.
- Eat it straight from the fridge, or let it sit at room temperature for 10–15 minutes first.
