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
Diet:
Vegetarian
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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!
My dairy-free Green Goddess Dressing is easy to make, versatile, and packed with flavor. The tahini base adds a nuttiness that pairs perfectly with the fresh herbs, garlic, and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza, and more.
Fresh herbs are one of my favorite things to grow in the garden each summer. They grow quickly and are usually easy to maintain. I love having them on hand to throw into salads, sandwiches, hummus, drinks, and more. This dairy-free Green Goddess Dressing has to be one of the best ways to use them! It’s packed with flavor and perfect for all your summer salad needs. Let me know in the comments if you try it!
Why You’ll Love This Refreshing Summer Dressing
Vibrant color – You’ll love the bright green color of this fresh Green Goddess dressing. It’s made with lots of fresh herbs, and I love that you can really tell that just by looking at it.
Flavorful – This tahini-based dressing is anything but boring. Each bite is packed with the flavors of fresh herbs, lemon juice, and garlic. It is also easy to customize based on your favorite herbs.
Versatile – My dairy-free green goddess dressing can be used in many ways. I like to have it on hand for summer salads, but it can also be used as a sandwich or wrap spread, a marinade for tofu or fish, and can even be tossed into pasta salad for a fresh and flavorful dressing.
Why Your Body Will Love This Healthy Salad Dressing
Fresh Herbs – Fresh herbs can help support the immune system in many ways. They’re packed with vitamins, minerals, and antioxidants, which help fight disease by combating harmful free radicals. Herbs like mint, parsley, and dill can also help stimulate the appetite and aid the digestive process.
Tahini – Tahini is a paste made from sesame seeds, perfect for dressings and sauce recipes. It’s a great source of vitamins, minerals, and healthy fats. Although tahini contains a small amount of saturated fat, most of its fats are polyunsaturated (omega-6 fatty acids) and monounsaturated, which is great for overall health.
Green Goddess Dressing Recipe Ingredients
Tahini – I love using tahini in my salad dressings because it adds creaminess without adding any dairy. It’s a great base for this recipe and goes well with all of the fresh herbs.
Vinegar – I like to add a little bit of red wine vinegar to this recipe. It pairs well with lemon juice, adding a bit more depth of flavor.
Lemon Juice – Fresh lemon juice is a must in almost all of my salad dressings. It really brightens everything up, and I tend to always have them on hand.
Garlic – I prefer using fresh garlic for this recipe over store-bought minced garlic. You can add as much or as little garlic as you like. Granulated garlic can also be used, if you prefer.
Fresh Herbs – For my green goddess dressing recipe, I used a mixture of basil, parsley, mint, green onion, and dill. You can use any fresh herbs you like, though. Leave out the ones you don’t care for and add extra of the ones you enjoy.
How To Make Dairy-Free Green Goddess Dressing
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust the seasonings as needed, and add extra lemon juice or water if necessary to thin it out.
Green goddess dressing should be stored in an air-tight container in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta, and more.
Recipe Frequently Asked Questions
This recipe is already both gluten-free and vegan.
Is this recipe spicy? No, mine was not spicy at all. If you want extra spice, I recommend adding in a few pickled jalapeños or some cayenne pepper.
Does this dressing require fresh herbs? Yes, I use only fresh herbs in this dressing recipe. You are welcome to experiment with dried herbs, but I haven’t done so yet. I will update the post when I do.
How should this green goddess dressing be used? It can be used in various ways, including on salads, pasta, sandwiches, wraps, vegetables, and more.
How long does this salad dressing last? If stored in an air-tight container in the refrigerator, leftovers should last about 1 week.
Do all the herbs listed have to be used? No, I used all my favorite fresh herbs, but if there’s some that you don’t like or can’t get, feel free to substitute them with what you have.
Have a question I didn’t answer? Ask me in the comment section below, and I will get back to you ASAP!
My dairy free Green Goddess Dressing is easy to make, versatile and packed with so much flavor. The tahini base adds a nuttiness that goes so well with all of the fresh herbs, garlic and lemon juice. Enjoy this vibrant homemade dressing on salads, pasta, sandwiches, pizza and more.
Ingredients
1/2 cup tahini
1/4 cup water
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
1 teaspoon tamari, or soy sauce
1–2 cloves garlic
1 cup a mix of your favorite leafy fresh herbs*
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Add all the dressing ingredients to a blender or food processor and blend on high speed until creamy and smooth, about 1 minute. Dressing should be light green in color. Taste and adjust any seasonings as needed, and add extra lemon juice or water if you need to thin it out at all.
Green goddess dressing should be stored in an air-tight container, in the refrigerator. Dressing is freshest if enjoyed within a week. Use this dressing on salads, sandwiches, wraps, pasta and more.
Notes
*I used a mixture of parsley, dill, basil, green onion, and mint. You can use any kind of fresh herbs you like.
Prep Time: 15 mins
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