PB&J overnight oats
Fresh raspberries mashed into a quick jam sit on top of peanut butter oats, so breakfast tastes like the sandwich you grew up on.
- 245 min total
- 7 min hands-on
- Anyone can make this
- Serves 2
- About $2.49 a serving
- 440 calories
- Good the next day
- Vegan
- Dairy-free
Dolly says: Make the full amount, and tomorrow’s breakfast is already done.
Ingredients
For 2 servings.
- 1 cup raspberries
- 2 tbsp maple syrup, divided
- 2 tbsp chia seeds, divided
- 1 cup rolled oats
- 1 cup unsweetened soy milk
- 2 tbsp peanut butter
From your pantry
- 1 pinch salt
Each serving has about 440 calories, 16 g protein, 61 g carbs and 17 g fat, and costs about $2.49 at typical US grocery prices. Both are estimates from what the recipe uses.
Steps
Tap an underlined word for a quick explanation.
Mash the raspberries in a small bowl with a fork, then stir in 1 tablespoon maple syrup and 1 tablespoon chia seeds.
Dolly’s tip: The chia soaks up the juice and turns the berries into a soft, spoonable jam by morning.In a medium bowl, the oats, soy milk, peanut butter, salt and the rest of the maple syrup and chia seeds until the peanut butter is mixed in.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Runny peanut butter mixes in easiest. If yours is stiff, stir it with a spoonful of the milk first.Spoon half the oats into each of two jars and top each with half the raspberry jam.
Close the lids and chill at least 4 hours or overnight.
Timer: 240 min
Dolly’s tip: They keep 3 days in the fridge.Swirl the jam through the oats with a spoon and eat cold.
Plan this in Dollop, and get the grocery list
Dollop plans your breakfasts along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
