It’s blueberry season and there’s nothing more I love than popping juicy little blueberries like how I used to pop Sour Patch kids back in middle school. In fact, I ate so many Sour Patch Kids in one day that my tongue literally peeled off.
Safe to say that I’m happy I’m over my middle school candy obsession. I’ll stick with the spring & summertime sweet blueberries.
I’m sure I’m not the only one who hates cooking during the summer months. Our condo is on the fourth floor of a walkup and there’s nothing worse than the mucky, humid hot air when you turn on your oven during the sticky summer months.
The only thing I can justify turning on the oven for is a batch of my tahini brownies when I get a late night sweet tooth, otherwise, give me all the NO COOK recipes! Am I right?
Ingredients in peanut butter blueberry overnight oats
This protein-packed blueberry overnight oats recipe is basically a fancy version of a PB&J for breakfast. Here’s what you’ll need to make them:
- Yogurt: feel free to use any yogurt flavor you’d like, but I do recommend using vanilla, coconut or blueberry. The yogurt adds the perfect boost of protein. Dairy free yogurt would also work!
- Almond milk: or any milk will work in this recipe.
- Chia seeds: these add healthy fats & fiber to the blueberry overnight oats recipe while also helping to thicken them a bit for the perfect texture.
- Rolled oats: feel free to use gluten free rolled oats but I wouldn’t recommend steel cut oats as the texture will be different. I find that rolled oats are the best to use for overnight oats recipes.
- Fresh blueberries: these oats are delicious with fresh blueberries mixed right in and then added on top when you’re ready to enjoy! You can also use frozen blueberries if you’d like.
- Low sugar blueberry jam: or any jam flavor you’d like for the delicious layer in the middle.
- Peanut butter: I always use an all natural, creamy peanut butter in the middle layer that’s made with just peanuts and salt. You can use any nut butter you’d like in here, and even try a crunchy peanut butter. YUM.
What makes overnight oats healthy?
What I like about these overnight oats is simple: they’re packed with protein thanks to yogurt, there’s no added sugar, healthy fats thanks to peanut butter making these overnight oats a great healthy breakfast option. Bonus: they taste like a peanut butter and jelly sandwich!
How to make overnight oats
- Stir the liquids in a bowl first (in this recipe it will be the yogurt and almond milk) and then add your dry ingredients like oats and chia seeds. You could also customize your overnight oats and adding blueberries or even a tablespoon of hemp seeds or flax for an extra boost of nutrition.
- Cover the bowl and place it in the refrigerator for at least 3 hours or, ideally, overnight so that the oats thicken.
- After they’ve been in the fridge they should reach the consistency of regular oatmeal, but will just be cold! In this recipe you’ll then add the oat + yogurt mixture to your two jars, top with blueberry jam and peanut butter, and then finish it off with the rest of of the oat + yogurt mixture.
How to store overnight oats
The great part about this easy blueberry overnight oats recipe is that they’ll stay good in the refrigerator in an airtight container or mason jar for up to 5 days. This makes them super portable and easy to enjoy on-the-go during busy weekdays. Just be sure to give them a good stir if they’ve been sitting for a couple of days.
Can you eat overnight oats warm?
The answer is: yes! I love enjoying this peanut butter blueberry overnight oats recipe cold during the summer months (okay, and all year round) but if you prefer your oats warm you can feel free to heat them up in the microwave before eating them. Give them a good stir after heating them, too, so that the consistency remains the same.
These peanut butter & blueberry overnight oats are my new favorite breakfast for the spring & summer months. Of course, you can use whatever nut butter & jam you’d like, but this was my favorite combo because I love how blueberries are bursting with juicy flavor this time of year.
See how to make the peanut butter overnight oats:
I hope you get a chance to make these soon! If you do, be sure to tag #ambitiouskitchen on Instagram and don’t forget to rate the recipe below. xo.
Peanut Butter Blueberry Overnight Oats
Amazing peanut butter blueberry overnight oats that taste like a classic PB&J. You’ll love these healthy, no sugar added overnight oats made with yogurt and chia seeds for an extra boost of protein! Make them ahead of time for a healthy meal-prep friendly breakfast.
- 1 (5.3 oz) container vanilla greek yogurt (or use any flavor you'd like)
- 1 ¼ cup unsweetened vanilla almond milk
- 1 tablespoon chia seeds
- 1 cup rolled oats, gluten free if desired
- 1/4 cup fresh blueberries
- For the layers/toppings:
- 2 tablespoons low sugar blueberry jam (or your favorite jam)
- 2 tablespoons peanut butter (or your favorite nut butter)
Add yogurt and almond milk to a medium bowl and stir until well combined and creamy. Stir in chia seeds, oats, and blueberries. Cover bowl and place in the fridge for at least three hours or overnight.
Once ready to assemble, grab two 12 ounce mason jars. Fill each jar halfway full with oat mixture, then add a tablespoon of blueberry jam followed by a tablespoon of peanut butter to each jar. Top with remaining oats, then cover and place in the fridge for later or enjoy immediately.
Once ready to serve you can top with a few extra blueberries if you’d like. Serves 2.
Feel free to simply swirl in the peanut butter and blueberry jam if you don’t have time to assemble it in layers. It will still be delicious. Also, use whatever combo of nut butter + jam you have on hand!
To store the overnight oats: they'll stay good in the refrigerator in an airtight container or mason jar for up to 5 days. This makes them super portable and easy to enjoy on-the-go during busy weekdays. Just be sure to give them a good stir if they've been sitting for a couple of days.
To make dairy free: feel free to use your favorite dairy free yogurt.
Post originally published June 2018, republished April 2020