When my sister came to town to lend a hand at our recent One-Day Intensive class, I wanted to prepare something special for her. We didn’t have a lot of extra time. I had spotted this recipe a few weeks back, and it kept talking to me. Overnight oats are to super easy to prepare – rolled oats, raisins, and non-dairy milk in a bowl in the fridge overnight. Simple, but good. I knew that my sister loved them.
The addition of the peanut butter and chia seeds lifted this simple dish to a higher level – one of nutty decadence. We loved it. Because of its richness (nut butters are calorically dense and high in fat content), this is not an everyday dish but it was as a wonderful “treat” to serve my “special” guest.
Peanut Butter Overnight Oats
1/2 cup (120 ml) unsweetened plain almond milk
3/4 Tbsp (9 g) chia seeds
2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
1/2 cup (45 g) gluten free rolled oats
Sliced banana, strawberries or raspberries
Flaxseed meal or additional chia seed
To a mason jar or small bowl add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).
Add oats and stir a few more times, then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.
Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).
The next day, open and enjoy as is, or garnish with desired toppings. Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.