Overnight Oats with Peanut Butter

A super-easy guide to making overnight oats with peanut butter.

Course Breakfast

Cuisine American, Vegan

Keyword Overnight Oats with Peanut Butter

Prep Time 8

Cook Time 5

Servings

Calories 574kcal

1/2 cup Rolled Oats
1/2 cup Cashew Milk (original, unsweetened)
3 tbsp Peanut Butter (salted, creamy) - Make sure you're using natural peanut butter
1 tbsp Maple Syrup (or stevia extract)
1/2 Medium-sized banana (chopped)
1/4 cup Raspberries (or other preferred berries)
1 tsp Cinnamon (ground)

Start by mixing the rolled oats with the cashew milk in a clean mason jar. Mix it together, ensuring that the oats are evenly soaked.
Sweeten the mixture with some maple syrup. Be careful not to overdo this part, as the other ingredients may already be sweet.
Add in the peanut butter. We recommend the creamy variety, but you can also opt to use the chunky variety if preferred. Make sure it's natural peanut butter.
Top the mixture with the bananas and raspberries.
For additional flavor, add a drizzle of ground cinnamon.
Close the mason jar properly, and refrigerate it overnight. It should be ready for a quick breakfast the next day.

Calories: 574kcal