These thick and creamy Peanut Butter and Jelly Overnight Oats are packed with tons of protein, so they will keep you feeling full all morning long! These overnight oats are great for meal prep and you can customize them with your favorite flavor of jelly. Make a batch on the weekend and have a healthy and filling breakfast all week long.
I’m usually late to food trends and never actually thought I’d get on board with the idea of overnight oats, but here we are! I decided to make a thick and creamy version that is packed with tons of protein and they turned out SO good! These Peanut Butter and Jelly Overnight Oats are packed with classic pb&j flavors and the texture is perfect.
Why You’ll Love These Protein Packed Overnight Oats!
Thick and creamy – Adding non-fat Greek yogurt to your overnight oats makes them so thick and creamy! The texture is perfect and not soggy or runny at all.
Packed with protein – This overnight oats recipe is packed with protein and other important nutrients! The small serving has about 15 grams of protein and the larger serving has about 30 grams of protein. They will keep you feeling full all morning!
Easy to make – Overnight oats are loved by many because they are a nutritous breakfast that can easily be prepped the night before. This recipe makes 4 small servings or 2 larger servings.
Oats – I use old fashioned rolled oats for this overnight oat recipe. I have not made this recipe using quick oats or steel cut oats, so I can’t speak to whether either of those would work or not. If gluten free, make sure to use certified gluten free oats.
Yogurt – I use plain, non-fat Greek yogurt in this recipe. It’s packed with protein and makes the oats nice and creamy. Any kind of yogurt can be used though, including vegan yogurt.
Milk – I like to use soy milk for this recipe because it contains more protein than most other non-dairy milks. Any kind of milk, including regular milk, can also be used.
Peanut Butter – I recommend using a peanut butter that is made with just peanuts, no added sweeteners. Any peanut butter can be used though, as well as any nut or seed butter that you prefer to use. If you’re using a peanut butter that is quite thick, you may want to add an extra splash of milk in.
Sweeteners – These overnight oats are sweetened with pure maple syrup, vanilla extract and ground cinnamon. You are welcome to adjust the amount of maple syrup added, if needed.
Jelly – You can use any kind of jelly, or jam, that you like for this recipe. I used strawberry, apricot and raspberry.
Extras – I also like to add chia seeds and ground flax seeds into the overnight oats, when mixing them up, and then I like add a few shelled hemp hearts to the top for even more nutrients!
How To Make Thick & Creamy Overnight Oats
Prepare your containers. You can either use two pint sized jars, or four 8 oz, half pint sizes. You want a container that can be stored in the refrigerator, with a tight lid. I like to use glass mason jars, but plastic will work too.
To a large bowl, add in the milk, yogurt, maple syrup, peanut butter, chia seeds, flax meal, vanilla extract, cinnamon and salt. Use a whisk to mix everything together well, until you have a thick liquid mixture, without many lumps.
Next, add in the oats and mix again until completely combined. Use a large spoon to add equal amounts of overnight oat mixture to each jar. You can make two large servings or four smaller servings.
Use the back of your spoon to flatten the top of the oats down and then add about one tablespoon of jelly to the top of each jar. Place your lids on and store overnight oats in the refrigerator for at least 12 hours. They will stay good in the refrigerator for 4-5 days. I like to drizzle a little peanut butter over top and sprinkle on a few hemp hearts, just before eating. Enjoy!
Recipe Frequently Asked Questions
Make this recipe gluten free by using certified gluten free oats.
Make this recipe vegan by using a vegan yogurt substitute.
How many servings does this recipe make? You can either make two larger servings or four smaller servings.
How much protein is in each serving? If making the larger servings, you will get about 30 grams of protein in each one. If making the smaller servings, you will get about 15 grams of protein in each.
How long can overnight oats be stored in the refrigerator? If stored in air-tight containers, overnight oats should last about 4-5 days.
Can overnight oats be heated up? Overnight oats are commonly eaten cold, just out of the refrigerator. If you don’t like the sound of that, you could try mixing the oats and jelly together and popping in the microwave for a minute.
Have a question I didn’t answer? Ask me in the comment section below and I will get back to you ASAP!
Peanut Butter and Jelly Overnight Oats [Thick & Creamy]
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Author:She Likes Food
Total Time:0 hours
Yield:2-4
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Description
These thick and creamy Peanut Butter and Jelly Overnight Oats are packed with tons of protein, so they will keep you feeling full all morning long! These overnight oats are great for meal prep and you can customize them with your favorite flavor of jelly. Make a batch on the weekend and have a healthy and filling breakfast all week long.
Ingredients
1 cup milk, I like to use Silk soy milk that has 7g of protein per serving
3/4 cup plain, non-fat Greek yogurt
1/4 cup creamy, natural peanut butter
3 tablespoons pure maple syrup
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
2 tablespoons chia seeds
2 tablespoons ground flax seeds
2 cups old fashioned oats
2–4 tablespoons your favorite jelly or jam
Pinch salt
Instructions
Prepare your containers. You can either use two pint sized jars, or four 8 oz, half pint sizes. You want a container that can be stored in the refrigerator, with a tight lid. I like to use glass mason jars, but plastic will work too.
To a large bowl, add in the milk, yogurt, maple syrup, peanut butter, chia seeds, flax meal, vanilla extract, cinnamon and salt. Use a whisk to mix everything together well, until you have a thick liquid mixture, without many lumps.
Next, add in the oats and mix again until completely combined. Use a large spoon to add equal amounts of overnight oat mixture to each jar. You can make two large servings or four smaller servings.
Use the back of your spoon to flatten the top of the oats down and then add about one tablespoon of jelly to the top of each jar. Place your lids on and store overnight oats in the refrigerator for at least 12 hours. They will stay good in the refrigerator for 4-5 days. I like to drizzle a little peanut butter over top and sprinkle on a few hemp hearts, just before eating. Enjoy!
Complete List of Fruits that Start with the Letter U (#1 is so ugly!)
Ok, fruits beginning with U is a tricky one. But don’t let that stop you. Read on for the full list!
It’s a strange list, this one, and I hope you enjoy reading it as much I did putting it together! It also contains my favourite fruit of all time.
Let’s see what fruit begins with the letter U and how you can use it if it’s up for grabs in your area.
Unveil the most popular fruits that start with U!
What’s a fruit that starts with U? The type of fruit I’m going for is considered culinary fruit, either by tradition or by scientific definition.
Ugli
The ugli fruit (such a mean name!), also known as Jamaican tangelo and uniq fruit, is a hybrid of grapefruit, tangerine, and Seville orange. Its distinctive look and taste were developed in Jamaica.
The citrus fruit has rough, wrinkled skin ranging in color from yellowish-green to orange. The fruit is bigger than a grapefruit and relatively simple to peel.
The ugli fruit taste suits many cocktails, smoothies, sweets, and sauces. If you don’t like grapefruit, you might want to give this one a try because it’s much less acidic.
You can also tell people you’ve made an ‘ugli cocktail!’.
The botanical name of the ugli fruit tree is Citrus reticulata × paradisi.
Ugni
Only one letter different, ugni, commonly known as Chilean guava or Ugni molinae, is a fruit-bearing shrub from Chile and Argentina.
This U fruit is round or oval and approximately the size of a blueberry (or a tiny grape). Fresh berries are deep red in colour and have white flesh.
Taste-wise, ugni berries fall in between the sweetness of strawberries and the tartness of cranberries and kiwis. They’re used to make jams, jellies, sauces, sweets, and drinks.
Umari fruit, technically known as Poraqueiba sericea, is a tropical fruit from the Amazon jungle in South America. Brazil, Colombia, Peru, and Ecuador are its main locations.
Umari fruit is usually 2 to 4 cm in diameter. It has smooth and glossy skin that has a green or yellow color when unripe and turns a brilliant orange or red when completely ripe.
This unique fruit has a very creamy texture and buttery flavor. In fact, locals use it like butter to put over their bread. How cool is that?
Umbu
Spondias tuberosa, known as imbu, umbu, or Brazil plum is a Brazilian tropical fruit. It’s popular in the northeast of Brazil for its refreshing taste.
The round or oval Umbu fruit has thin and smooth green-to-yellow skin. Its sweet and tangy flesh combines pineapple, mango, and citrus burst of flavor.
Fresh umbu fruit is eaten by peeling the skin and eating the flesh or squeezing out the juice. Various drinks, ice cream, and pastries employ the juice.
Umbu jams and jellies can be smeared on toast or eaten as a topping or dip.
Umbra
Southeast Asia and the Pacific Islands are home to the fruit-bearing tree Umbra (Spondias dulcis). You can also come across the names ambarella, June plum, and golden apple.
Umbra fruits are round, like little mangoes or apricots. Their ripe skin is smooth, yellow or golden, and somewhat fuzzy.
This U fruit tastes like a fusion of mango, pineapple, and citrus. It’s eaten raw or added to salads, sweets, and chutneys. Some cultures pickle young, immature fruit as a condiment.
Ume
Ume fruit also goes by the names Chinese plum, Japanese plum, and Japanese apricot. It’s a tree species native to East Asia and popular in Japanese dishes.
Its thin, fuzzy skin is green to yellow when unripe and crimson to orange when ripe. It has luscious, acidic flesh.
Ume fruit is culturally significant in Japanese cuisine and is used to produce umeboshi, a traditional condiment.
Umeboshi are pickled ume fruits preserved in salt and occasionally scented with shiso leaves. These sour, salty pickled fruits are consumed as a side dish or in rice balls (onigiri).
Umeshu, a Japanese liqueur, is also made from ume. It’s a sweet and fragrant drink created by soaking the fruits in alcohol, usually shochu or sake, and sugar.
Ume has potential health benefits in addition to its culinary usage. It may improve digestion, promote liver function, and supply antioxidants and vitamins.
This species is a member of the Prunus genus which includes plums, peaches, and cherries. It goes by the scientific name Prunus mume.
Usakhelauri grape
Usakhelauri, a rare Georgian grape variety (Vitis vinifera), makes excellent red wines. It’s mostly grown in Lechkhumi and Racha in western Georgia. Every year for my birthday I have red wine and cheese, and this one is my next plan. Roll on summer!
Usakhelauri grapes are dark purple or black and tiny. Their flavor profile and high sugar content create sweet and fragrant wines.
Usakhelauri grapes are notoriously low-yielding, making them a difficult variety to grow. Grapes are normally harvested with the utmost care and hand-picked.
Wines made from this grape are highly sought after by connoisseurs because of their rarity and high quality.
Uva Rara grape
Uva Rara is a red Italian wine grape varietal grown in Lombardy. Italian “Uva Rara” means “rare grape” due to its rarity compared to other grape varieties.
Uva Rara is typically blended with other red grapes to provide richness and depth to wines. It can include red berry, flowery, and spice notes.
Uva Rara grapes can also be developed into varietal wines. These medium-bodied wines with mild tannins include red fruit, herb, and earthy characteristics.
Uva Rara is also known as Bonarda Novarese.
Uva Tosca grape
Uva Tosca is a red wine grape produced in Emilia-Romagna, east-central Italy. It contributes to local wine production in Forlì-Cesena.
This type of grape was one of the few red wine grapes that could regularly mature in the foothills of the Apennines.
Uvalino grape
Uvalino is a red wine grape produced in Piedmont, northwest Italy. It contributes to Piedmont wine production despite its lesser fame.
Due to its high antioxidant resveratrol content, Uvalino has garnered notice in recent years for its health advantages.
As we’re starting to learn, many grapes start with U!
Uvilla
Uvilla (Physalis peruviana) is a fruit-bearing shrub endemic to Chile and Peru. It’s also commonly referred to as “Peruvian groundcherry,” “Cape gooseberry,” or simply “golden berry.”
Uvilla looks like a yellowish-green miniature tomato inside a husk, similar to a paper lantern, which turns from green to a golden or orange hue when the fruit is fully ripe.
The fruit has a nice sweetness-acidity balance. It’s frequently juiced, jammed, jellied, baked, or eaten fresh.
This is my favourite fruit of all time. I love the sweet bite with just hint of a sour behind it. In Germany, where I live, they are called Physalis and are relatively popular. In English-speaking countries they have various names, including cape gooseberry.
11 Surprising Fruits That Start With U: 2025 Edition!
Discover a world of extraordinary fruits that start with U. Explore their flavors, origins, and culinary possibilities in this captivating fruit guide.
Prep Time: 15 mins
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