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PB and J Overnight Oats

PB and J overnight oats combine creamy peanut butter, Greek yogurt, and rolled oats with a strawberry preserves swirl. Mix the ingredients, chill them in jars for at least 6 hours, then add the preserves just before serving.
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Prep Time 10 minutes
chilling 6 hours
Total Time 6 hours 10 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American
Calories: 438
Ingredients Equipment Method Notes

Ingredients
  

For the oats
  • 1 cup milk
  • 0.5 cup Greek yogurt plain
  • 2 tbsp peanut butter creamy
  • 1 cup oats old-fashioned rolled
  • 1 tbsp chia seeds
  • 0.125 tsp salt kosher
For the topping
  • 2 tbsp preserves strawberry

Equipment

  • 2 16-ounce jars or lidded containers

Method
 

Mix the oats
  1. In a medium bowl, whisk the milk, Greek yogurt, and peanut butter until smooth.
  2. Stir in the oats, chia seeds, and salt.
  3. Divide the mixture between two 16-ounce jars or lidded containers.
  4. Cover and refrigerate for at least 6 hours or overnight.
Top with the preserves
  1. Spoon 1 tablespoon of preserves over each serving.
  2. Swirl the preserves into the oats.

Notes

For a smooth base, whisk the milk, Greek yogurt, and peanut butter until no streaks remain. Refrigerate covered for up to 4 days; freezing is not recommended because it can change the texture. For a dairy-free option, use unsweetened non-dairy milk and non-dairy yogurt.