These peanut butter overnight oats without chia seeds are a summer morning staple in my kitchen. Creamy, cold, and ready when you wake up. The base is intentionally simple, made with 6 staples you probably already have. Customize it with whatever toppings you're currently craving, and you'll never make the same bowl twice.
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Peanut butter overnight oats ingredients
- Rolled oats: use old-fashioned rolled oats for the best texture. Quick oats get mushy, and steel-cut oats will be chewy.
- Natural peanut butter: drippy, natural peanut butter is key, with no added sweeteners or oils. Crunchy and creamy both work.
- Plant-based milk: flax milk is a great option for extra creaminess. Cashew and soy work great as well. Coconut adds natural sweetness and subtle nutiness.
- Pure maple syrup: naturally sweetens without overpowering.
- Cinnamon: just a small amount adds warmth.
- Sea salt: rounds out the flavors; omit or decrease the amount if using salted peanut butter
How to make creamy overnight oats without chia seeds
1. Combine
Add all ingredients to the jar and stir to combine. The oats should be fully submerged in the milk. Add a splash more if needed.
2. Shake
Seal the jar and shake well until everything is combined. Open the jar after and stir if you notice any clumps.
3. Refrigerate
Place in the fridge overnight or for at least 4–6 hours. The oats are ready when they're soft and creamy. If they're still chewy, they need more time.
4. Serve
Remove from the fridge, stir, and top with whatever toppings suit your current cravings. My go-to is sliced banana, peanuts, and shredded coconut.
Tips
- Milk matters: Use a thick, creamy plant-based milk. Flaxmilk, cashew milk, and coconut milk work best. Avoid watery, thin milks as the oats won't turn out as creamy.
- Use drippy peanut butter: Stiff or hardened peanut butter won't incorporate well. Stir well before measuring or use a fresh jar.
- Chewy oats: A slight chewiness is ideal, but if they are tough to chew, they need more time to absorb the liquid. Overnight is ideal.
- Top just before eating: any toppings added will get mushy if stored with the oats. Top just before eating for best results.
What are good toppings for peanut butter overnight oats?
- Fresh fruit: sliced banana, blueberries, strawberries, peaches, or pears.
- Nut butters: drizzle of peanut butter, cashew butter, or almond butter.
- Chopped nuts: pecans, peanuts, walnuts, or this oat-free granola
- Sweetness: chocolate chips, chopped dates, shredded coconut or coconut chips
- Seeds: hemp or flax seeds
- Spice: a pinch of cinnamon or nutmeg.
Storing peanut butter overnight oats
Store in a sealed jar or airtight container in the fridge for up to one week. If the oats thicken or dry out, add a splash of milk and stir well before eating.
Prefer them warm? Heat in the microwave in 30-second intervals, stirring between each, until warmed through. Do not freeze.
Frequently Asked Questions about peanut butter overnight oats
Yes. Chia seeds are frequently used to thicken overnight oats, but the combination of peanut butter, oats, and milk gives us the ideal consistency without using them.
Not with this recipe. The ratio of oats to milk is intentional. ¾ cup oats to ⅔ cup milk gives you a thick, creamy consistency in combination with peanut butter. Chia seeds absorb liquid and add bulk, but rolled oats do the same job on their own, given enough time and the right ingredients paired with them.
No. Quick oats get too mushy after soaking overnight. Rolled oats hold their texture and give you that creamy, slightly chewy consistency that overnight oats are known for.
More peanut butter recipes
- Peanut Butter Protein Shake Recipe (No Banana)
- Peanut Butter Coffee Protein Shake
- No-Bake Peanut Butter Cup Energy Balls
- Peanut Butter and Jelly Overnight Oats without Chia Seeds
📋 Recipe
Creamy Vegan Peanut Butter Overnight Oats
Equipment
- medium-sized mason jar or glass container with an airtight lid
- measuring cups & spoons
Ingredients
- ¾ cup gluten-free rolled oats
- ⅔ cup unsweetened plant milk of choice
- 2 tablespoons natural peanut butter, creamy or crunchy make sure it's pourable
- 1 tablespoon pure maple syrup
- ⅛ teaspoon cinnamon
- 1 pinch Himalayan sea salt (omit if using salted peanut butter)
Instructions
- Add all ingredients to the jar and stir to combine. The oats should be fully submerged in the milk. Add a splash more if needed.
- Seal the jar and shake well until everything is combined. Open the jar after and stir if you notice any clumps.
- Store in the fridge overnight or for at least 4–6 hours. The oats are ready when they're soft with a slight chewiness. If they're still tough, they need more time.
- Remove from the fridge, stir, and top with whatever toppings suit your current cravings. My go-to is sliced banana, peanuts, and shredded coconut.
If you made these peanut butter overnight oats without chia seeds, let me know your favorite way to top them in the comments below.
xo, Morgan
Angela Davis says
I made this recipe at least once a week! So easy and taste delicious. It travels so well in a mason jar for my crazy work schedule. Thank you😊
Morgan says
Grab-and-go meals are the best! Thank you for letting me be apart of your routines!