5-Ingredient Peanut Butter Overnight OatsServings: 1STUFF½ cup unsweetened plain almond milk

5-Ingredient Peanut Butter Overnight OatsServings: 1STUFF½ cup unsweetened plain almond milk (or sub other dairy-free milks, such as coconut, soy, or hemp!)¾ Tbsp chia seeds2 Tbsp natural salted peanut butter or almond butter (creamy or crunchy // or sub other nut or seed butter)1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)½ cup gluten-free rolled oats (rolled oats are best, vs. steel cut or quick cooking)TOPPINGSSliced banana, strawberries, or raspberriesFlaxseed meal or additional chia seedGranolaSTEPSIn a mason jar or small bowl with a lid, add almond milk, chia seeds, peanut butter, and maple syrup (or other sweetener) and stir with a spoon to combine. The peanut butter doesn’t need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.Cover securely with a lid or seal and set in the refrigerator overnight (or for at least 6 hours) to set/soak.NOTEYou can also heat your oats in the microwave for 45-60 seconds (just ensure there’s enough room at the top of your jar to allow for expansion and prevent overflow), or transfer oats to a saucepan and heat over medium heat until warmed through. Add more liquid as needed if oats get too thick/dry.Overnight oats will keep in the refrigerator for 2-3 days, though best within the first 12-24 hours in our experience. Not freezer friendly.NUTRITIONCalories: 452Carbohydrates: 51.7 gProtein: 14.6 gFat: 22.8 gSaturated Fat: 4.1 gPolyunsaturated Fat: 7.04 gMonounsaturated Fat: 10.19 gTrans Fat: 0 gCholesterol: 0 mgSodium: 229 mgPotassium: 479 mgFiber: 8.3 gSugar: 15.8 gVitamin A: 253 IUVitamin C: 0.12 mgCalcium: 341 mgIron: 3.95 mg -- source link

More pics about