These vegan Peanut Butter Overnight Oats are a delicious on-the-go breakfast. Naturally sweetened with maple syrup, this is the best overnight oats recipe to make in batches so you’ve got enough for the week. Whether you’re young or old, these Peanut Butter Overnight Oats are the perfect way to start any day. Makes 4 jars.
In my “old age,” I’m not one for resolutions. When I was younger, it was always about setting (unrealistic) expectations for the new year and failing miserably about a month in, and then having a chip on my shoulder for entirely too long before I let it go.
And now that I’m a bit older (and maaaaaybe wiser—that’s debatable and depends who you ask, ha!), I know that’s not the way I want to start my new year.
With the arrival of Lady Speckle in September, I realized the following things very quickly:
- I have very little time to focus my energy on work while staying home with two littles, one of whom nurses every 2-3 hours and the other who is incredibly active and verbal
- The pace with which I’ve been keeping on the blog over the last few years is pretty unsustainable
- I want to continue creating awesome content, but I want it to be content y’all actually utilize instead of just stuff I want to make
In 2019, I want to take better care of myself so I can be a better mama, a better wife and a better businesswoman. And that starts with prioritizing what’s important.
Enter: the Best Overnight Oats recipe with peanut butter!
What are overnight oats?
Overnight oats are a breakfast food that consist of rolled oats, milk (cow’s or nut or another non-dairy variety) and some sort of flavoring.
The night before, you mix them all together in a mason jar, refrigerate overnight, then enjoy in the morning.
The overnight portion is essential because it softens the oats. They can be enjoyed warm or cold, but I tend to just eat them directly out of the fridge in the morning.
Why I love this recipe:
These Peanut Butter Overnight Oats are one of my secret weapons for 2019.
I will be the first to admit that I do a terrible job taking care of myself and prioritizing me while basically living in the weeds of motherhood. Because of this, I subsequently do a terrible job eating breakfast until I’m unreasonably hungry halfway through the morning. I forgot to eat in the rush of getting everyone else taken care of. It sounds silly, but it’s truly a struggle.
I’ve found that these Peanut Butter Overnight Oats—which I make vegan with unsweetened cashew milk—are the perfect filling breakfast to start any day.
And since I can make a batch of these overnight oats, it’s easy for me to just grab one from the fridge and go!
Need breakfast inspiration? Head on over to my Breakfast and Brunch Recipe Index for ideas.
What do I need to make these Peanut Butter Overnight Oats?
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In addition to these tools, you’ll need a few ingredients to make these vegan overnight oats, too:
- Milk—I like to use unsweetened cashew milk in these vegan overnight oats because it’s a little thicker than almond milk. I recommend using an unsweetened non-dairy milk. (So you can use coconut milk, oat milk or rice milk if those are your preference.) If you’re not vegan and can handle dairy, you can use any kind of cow’s milk, too.
- Creamy peanut butter—I like to use unsweetened peanut butter for this recipe because we’re going to add a little sweetness with real maple syrup. If you don’t have the unsweetened kind, you can make it work, but I’d use the maple sparingly before tasting the mixture to see if the sweetness is to your liking.
- Pure maple syrup—please, please, please use the real deal and not “maple-flavored syrup.” It’s not the same.
- Vanilla extract
- Rolled oats—these are the best. We purchase these extra thick rolled oats * (affiliate link) from Bob’s Red Mill, and they don’t get soggy so quickly. Old fashioned oats work, as well. I do not recommend using steel cut oats or instant oatmeal.
Additional toppings and additions to consider:
- Apple slices
- Fresh chopped strawberries
- Chocolate chips—for the chocolate lover because peanut butter and chocolate together are delightful
- An additional drizzle of maple syrup—if you want your overnight oats to be a little sweeter. Be sure to take a bite once your ingredients are mixed because it might be sweet enough already!
How To Make Peanut Butter Overnight Oats
In a blender, combine the cashew milk, peanut butter, maple syrup and vanilla extract. Blend until smooth. (If you’re making an individual serving, you can do this by combining everything in a mason jar and shaking.)
Divide the rolled oats between four mason jars, then divide the liquid ingredients between the jars.
Stir using a spoon or a butter knife in the jars before covering and refrigerating overnight.
Enjoy cold the next morning. Add peanuts, banana slices or apple slices to jazz up these oats.
Frequently Asked Questions
Short answer: They’re delicious, and they’re an easy breakfast you can make ahead and completely customize.
Long answer: Overnight oats are an amazing way to start any morning because the oats are one of the healthiest grains you can put into your body. They’re heart healthy, too.
Also, I find that I don’t get hungry as quickly if I have oats as a part of my breakfast because they’re incredibly hearty.
Everyone’s tastebuds are different, so you can definitely customize these.
If you’re not vegan or dairy free, you can use cow’s milk.
If you’re allergic to peanuts, you can use almond butter (or another nut butter.) That said, if you have a nut allergy, skip these and check out my Strawberry Overnight Oats or Peach Overnight Oats instead.
If the cashew milk/peanut butter/vanilla/maple syrup mixture isn’t sweet enough, add a bit more maple. (Just use it sparingly because you don’t want to over sweeten!)
Absolutely! We love almond butter in our house, but this would work well with any kind of nut butter that you’re not allergic to.
Ours lasted a week and were utterly delightful! I use extra thick rolled oats because I love the texture those provide, and that made them last so long.
If you’re using regular rolled oats, 2-3 days is your maximum limit, assuming you like a little bit of texture in your oats.
Of course! If you make four for the fridge, though, they’ll become a little mushy by the time you’re ready to eat the fourth one on the fourth morning, though.
Tips and tricks for the best overnight oats
- Double or triple the recipe if you’re feeding your family. My girls adore these Peanut Butter Overnight Oats, so we sometimes triple the recipe so we’ve got enough for all of us for the week.
- Customize this overnight oats recipe to your tastebuds. If you like a sweeter breakfast, consider adding an extra drizzle of maple syrup to the mixture. If you have a peanut allergy in your house, you can use another nut butter (if you’re not allergic to tree nuts in your household.) Substitute the cashew milk for coconut milk, rice milk, oat milk or cow’s milk.
- Microwave your peanut butter if it’s too stiff to combine with the other wet ingredients. I’ll take a scoop and plop it into a micowave-safe bowl before heating for 15-20 seconds.
- Make a singular jar of overnight oats. If you don’t want to meal prep breakfast for the whole week, I get it! You can make a singular jar using the following measurements: ¼ cup unsweetened cashew milk, 2 tablespoons creamy peanut butter (unsweetened), ¾ teaspoon pure maple syrup, ¼ teaspoon vanilla extract and ½ cup extra thick rolled oats . Follow the instructions in the recipe card below to make your single jar of overnight oats.
Do you have other oat-centric breakfast recipes I can try, too?
Now who’s excited for some overnight oats?
Scroll on down to learn how to make ‘em…
Peanut Butter Overnight Oats are a delicious on-the-go breakfast. Easy to make vegan and naturally sweetened with maple syrup, these overnight oats are prepared the night before and refrigerated. In the morning, mix in bananas or apples—or nothing at all—and enjoy. As an added bonus, they can be made in batches so you've got enough for the week. Whether you're young or old, vegan or not, these overnight oats are the perfect way to start any day.
- 1 cup unsweetened cashew milk
- ½ cup creamy peanut butter (unsweetened)
- 1 tablespoon pure maple syrup
- 1 teaspoon vanilla extract
- 2 cups extra thick rolled oats
- In a blender, combine the cashew milk, peanut butter, maple syrup and vanilla extract. Blend until smooth. (If you’re making an individual serving, you can do this by combining everything in a mason jar and shaking.)
- Divide the rolled oats between four mason jars.
- Divide the liquid ingredients between the jars, then stir using a spoon or a butter knife.
- Cover, and refrigerate overnight.
- Enjoy cold the next morning. Add peanuts, banana slices or apple slices to jazz up these oats.
To make ONE 8 oz. mason jar
- ¼ cup unsweetened cashew milk
- 2 tablespoons creamy peanut butter (unsweetened)
- ¾ teaspoon pure maple syrup
- ¼ teaspoon vanilla extract
- ½ cup extra thick rolled oats
Can I use regular old fashioned oats? Of course! If you make four for the fridge, though, they'll become a little mushy by the time you're ready to eat the fourth one on the fourth morning, though.
Why use unsweetened cashew milk and peanut butter? I don't like a lot of added sweetness to my breakfast, and the sweetness I do add, I like to have control over. It's easy to cut out extra sugars first thing in the morning by finding these items without added sugar/sweetener
If you or your family members are allergic to peanuts, use another nut butter (assuming you have no allergies to tree nuts in your family) and substitute the cashew milk for coconut milk, rice milk or cow’s milk.
If your peanut butter is hard to mix, microwave it for 30 seconds before combining with the liquid ingredients.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size:1 mason jar
Amount Per Serving: Calories: 374Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 0mgSodium: 157mgCarbohydrates: 41gFiber: 6gSugar: 7gProtein: 13g
Nutrition facts are an estimate and not guaranteed to be accurate.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…