This week is an Ode to Overnight Oats 2021! Overnight oats are the easiest breakfast recipe in the world, and my Protein Peanut Butter + Jelly Overnight Oats are sweet, filling, and require no cooking at all! This is the perfect grab-and-go breakfast option for busy parents on the way to work.
Today, we are talking about one of the healthiest, most simple breakfast recipes of all time; Protein Peanut Butter + Jelly Overnight Oats. If you don't know overnight oats are, they are little cups of oatmeal that are assembled the night before you eat them. Overnight, the oats soak in liquid, usually milk or plant milk, where they turn soft and creamy. In the morning, the oats are soaked and softened and the liquid has thickened.
Eat the oats straight from the fridge or heat them up for a warm breakfast on a cool morning.
Plus, this recipe kicks off my Overnight Oats Week 2021! This week, I will be sharing all of my all-time favorite overnight oats recipes with you all. We really should celebrate the ease, convenience, and deliciousness of this healthy breakfast. Stay tuned as I dive into new and interesting ways to showcase these oats!
Seriously, overnight oats are the best! They are good for busy people, lazy people, and health nuts alike. These oats are super healthy and also take no active cooking time. A flavorful, high-protein option such as my Protein Peanut Butter + Jelly Overnight Oats is the perfect easy breakfast that has tons of protein, sweetness, and nutrition. Great for both kids and adults!
Overnight oats are not a cooked oatmeal dish. With traditional oatmeal, one must cook their oats in a pot with water or milk to soften and thicken the oatmeal. Overnight oats are totally different. Before bedtime, simply add your oats, seeds, and/or nuts to a mason jar or bowl.
Cover with milk, plant milk, or water before placing the lid on top. Place the oats in the fridge overnight to sit. In the morning, you will have perfectly soft oatmeal!
Additional healthy add-ins can be added at the mixing stage. For omega-3 benefits, toss in some walnuts, chia, or flax seeds into the oats. They will add some crunch and texture to the smooth and creamy oatmeal. For potassium, toss in a mashed banana or two. The flavor possibilities are absolutely endless.
So, technically, the overnight oats are completely uncooked. They soften due to the moisture in the jar. Once the oats are soft and ready to eat, you can add even more additional ingredients and flavors to create your perfect breakfast. Not only are Protein Peanut Butter + Jelly Overnight Oats delicious, but they are super healthy!
My Protein Peanut Butter + Jelly Overnight Oats in particular are extra healthy because I use gluten-free oats. While rolled oats are a whole grain, you can find varieties that are without gluten. Folks who have gluten sensitivities can still enjoy these oats and the benefits whole grains provide. Many gluten-free folks do not get enough whole grain servings, so this is a good remedy for that.
Many eat oats for their high fiber, protein, and antioxidants. They support healthy gut bacteria and promote digestion. The protein and fiber work together to keep you full in between meals. That means less snacking in the time between breakfast and lunch/dinner!
This breakfast recipe is also good for the mind. No one wants to feel frantic or unprepared in the morning, so you have peace of mind that there is a healthy breakfast waiting for you or your kids in the fridge. Plus, it is so customizable that you can swap out PB&J for pretty much any flavor combination that you like. You can even make savory overnight oats and top with a jammy hard-boiled egg!
This Protein Peanut Butter + Jelly Overnight Oats recipe utilizes the same flavors as a PB&J sandwich, a classic comfort food!
For the Toppings:
TIP: You can also serve these in individual mason jars with a lid if you plan on making multiple varieties or if you want to take your breakfast with you to the office.
If you love these Protein Peanut Butter + Jelly Overnight Oats, then you will love these excellent oats that I often make and devour first-thing in the morning: