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peanut butter overnight oats without chia seeds
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5 from 1 vote

Creamy Vegan Peanut Butter Overnight Oats

All the comfort of a warm bowl of oatmeal, served cold. Creamy peanut butter overnight oats made without chia seeds. 6 ingredients, 5 minutes of prep, and ready when you wake up.
Prep Time5 minutes
Refrigeration4 hours
Total Time4 hours 5 minutes
Course: Breakfast, Snack
Servings: 1

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.