Peanut Butter Overnight Oats
A variant of Overnight Oats — An ingredient branch from the authored reference, with its selected additions included in the quantities and method.
Contains dairy, peanut · usually contains gluten
Restrictions
Containsdairy · peanutIt is in an ingredient you cannot leave out.
Usually containsgluten (oats rolled)The usual version has it. One without it exists — it is the one named here.
Diets
VegetarianPescatarianNo porkNo alcohol · check
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 cup |  oats (old-fashioned rolled) |
| 1 cup |  milk |
| ½ cup |  yogurt (plain) |
| 1 tbsp |  chia seeds |
| 1 tbsp |  honey |
| 1 pinch | salt |
| ½ tsp |  vanilla extract |
| 1 tbsp |  peanut butter |
Optional
Not counted above. The dish works without them.
| 1 unit |  banana (sliced) |
| ½ cup |  blueberries |
| ¼ tsp |  cinnamon (ground) |
Steps
- Mix3 minin two jarsWhisk the listed peanut butter into the milk and yogurt until evenly dispersed. Divide this mixture and the oats, chia, honey, salt and vanilla between two jars; stir until no dry oats remain, then refrigerate as directed. Keep any optional fruit separate until serving.
- Rest480 minrefrigerated, lidded, at least 8 hoursovernight while the oats' starches hydrate cold and the chia builds its gel — this is the cooking, just without heat; at four hours the texture is chalky in the middle, at eight it is custard, and it holds for three days
- Top2 minat servingwith fruit and anything crisp added in the morning, not the night before — buried fruit weeps into the oats and anything crunchy joins the porridge; a splash of milk loosens the set if the jar tightened