I’m really into fun-flavored breakfasts right now. I’ve been prepping overnight oats for nearly 10 years now and have truly never gotten tired of them because of all the flavor possibilities. Last month we had birthday cake, and this month is a twist on a childhood classic: peanut butter & jelly! Right from the June meal prep plan.
Not only are these oats creamy and sweet, but they also pack in 14+ grams of fiber per serving, which is half your recommended daily fiber in just one jar!! To get the texture and flavor just right, the peanut butter is added directly into the oat mixture, not just on top. This lends a true peanut butter flavor with each bite. Natural creamy peanut butter, aka a super drippy one made with only peanuts and salt, is best.
For my nut-free friends, use sunflower butter or granola butter. These would also be delish with date cashew cookie dough butter from my collab with Ground Up (code JENN)!!
Most of my overnight oats require no cooking, but today’s are an exception—for good reason… we’re making homemade raspberry jam!! You can absolutely save energy and time with a pre-made version, but the homemade version takes just 10 easy minutes and contributes to that fiber intake because it’s made with chia seeds and raspberries.
Today’s recipe is straight from the June meal prep plan!
Paid subscribers get a month-long breakfast and lunch prep plan, plus three dinner plans each month so you don’t have to think about your meals throughout the month. Upgrade to paid to get instant access to this month’s breakfast and lunch recipes and the weekly grocery lists and prep day guides.
peanut butter and jelly overnight oats
serves 4 | prep time: 10 minutes, plus 6+ hours chilling time | cook time: 10 minutes
Gluten-free, dairy-free option, vegetarian, vegan option
INGREDIENTS
For the Raspberry Jam - yields about 1 ¼ cups
10 ounces frozen raspberries
2 tablespoons chia seeds
1 tablespoon pure maple syrup
juice of 1 small lemon (about 3 tablespoons)
For the Oats
2 cups gluten-free rolled oats
1/2 cup vanilla protein powder
1/4 cup chia seeds
1/2 teaspoon kosher salt
2 ½ cups milk of choice
1/4 cup creamy peanut butter, additional for topping if desired
1 tablespoon pure maple syrup
1 teaspoon pure vanilla extract
INSTRUCTIONS
Make the raspberry jam: Add the raspberries, chia seeds, maple syrup, and 1/4 cup of water to a saucepan over medium-high heat. Bring to a boil then reduce the heat to medium-low and simmer, stirring and mashing the raspberries occasionally, for 15 minutes. Remove the saucepan from the heat, stir in the lemon juice, and set aside, uncovered, to cool slightly.
Meanwhile, mix up the oats: In a medium bowl, whisk together the oats, protein powder, chia seeds, and salt. Whisk in the milk, peanut butter, maple syrup, and vanilla extract until combined.
Divide the oat mixture evenly among four 10- or 12-ounce lidded containers. Evenly divide the raspberry jam on top of each (about 1/4 cup each), cover, and refrigerate for at least 6 hours.
For serving, top each jar with a drizzle of peanut butter (if desired).
STORE IT: Refrigerate in a sealed container for up to 4 days. Keep the oats refrigerated until serving.
recipe notes
Peanut butter: Swap for almond butter, cashew butter, or sunflower seed butter for a nut-free option. Or use your jar of date cashew cookie dough butter!!
Raspberry jam: Swap frozen fruit for 2 cups fresh berries. Swap raspberries for strawberries. Blackberries (or a mix of berries) work too!
Vegan and dairy-free: Use a nondairy milk of choice and a plant-based vanilla protein powder.
My tried and true 12-ounce jars are the best for overnight oats prep.
love today’s recipe? subscribe for more just like it every week!
what I’m prepping
Shredded Beef Taco Lettuce Wraps: One of our lunches for week one of the june meal prep plan! Toss your seasoned beef in the slow cooker and just four hours later you’ll have juicy, tender beef that basically shreds itself. It’s great in lettuce wraps, but you can totally choose your own adventure—tacos, bowls, sandwiches… take your pick!
Tomato Turkey Pasta: If you’ve been following along on stories this week, you know I’ve been recovering from a dental procedure, and it’s soft foods only. Still gotta get my protein in, so this tomato turkey pasta was just the comforting meal I needed.
what I’m loving
Rice cooker: I always used the saucepan method for cooking rice, but recently tried out a rice cooker and am officially impressed. The one I got has built-in temperature controls, so the rice was perfectly fluffy every time. I’ve been using bone broth instead of water for some added protein!
Adjustable strainer: With an influx of produce this time of year, it was time to bring out my adjustable strainer to clean it all. It fits any sink size, and it’s deep, so even my biggest hauls get washed in one go. I actually had this on my wedding registry!
what I’m recommending
Color Dot Calendar: Kate Eats Goood recommended this 2027 calendar by Jenna O'Brien and I’m obsessed! The perfect pop of color (pun intended) for the wall.
Phoebe Berman’s Gonna Lose It: If you’re a Brooke and Connor Make a Podcast fan like me, then you’re just as excited as I am for Brooke’s first novel!! I’m usually an audiobook girl, but I’m excited to dive into reading this one.
I hope you all have a great Sunday! Let me know if you prep these overnight oats—or anything else from the June prep plan! And don’t forget to send pics in our chat.
I just want to say that this overnight oat recipe may have changed my life….
This looks delicious. With protein AND fiber. On my list to to make.