High-Protein Peanut Butter Overnight Oats
A creamy and customizable grab-and-go breakfast that keeps you full until lunch, loaded with protein from Greek yogurt and peanut butter.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 420 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Refrigerating
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup rolled oats
- 1/2 cup Greek yogurt (plain or vanilla)
- 1 cup milk (dairy or plant-based)
- 2 tbsp peanut butter (smooth or crunchy)
- 1 tbsp honey or maple syrup
- 1/4 tsp cinnamon
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 Banana, sliced, for topping
- 1/4 cup Nuts (almonds, walnuts, or pecans), for topping
- 2 tbsp Chocolate chips, for topping
Instructions
- In a medium bowl or a wide-mouth jar, add the rolled oats.
- Add the Greek yogurt, then pour the milk over the oats.
- Spoon in the peanut butter, honey or maple syrup, cinnamon, salt, and vanilla extract.
- Stir vigorously until well combined and the peanut butter is incorporated.
- Cover and refrigerate for at least 6 hours, ideally overnight.
- Before serving, stir the mixture. If too thick, loosen with a splash of milk.
- Top with sliced banana, nuts, and chocolate chips.
- Serve cold or let sit at room temperature for 10–15 minutes if you prefer it less chilled.
Notes
For a vegan version, use plant-based yogurt and milk, and swap honey for maple syrup. Serve in jars for easy portability.