Peanut Butter Overnight Oats for a High Protein Breakfast
A delicious and protein-packed breakfast, this overnight oats recipe comes with the added creaminess of peanut butter.
Servings: 2 jars
- 1 cup rolled oats
- 1 cup almond milk
- 2 tbsp plain yoghurt
- 2 tbsp peanut butter plus extra, to garnish
- 2 cups raspberries fresh or frozen
- 1 tbsp chia seeds
- 1 tbsp lemon juice
- 2 tsp maple syrup
- To garnish: coconut flakes
Add the raspberries into a sauce pan with 2 tbsp water and place over medium heat until they start to boil.
Simmer for 5 minutes over low heat, then add the lemon juice and chia seeds, mix to combine and remove from the heat.
Set aside to cool.
In a medium bowl mix the oats with yogurt, milk and peanut butter, then evenly divide into serving jars/glasses.
Top with raspberry jam, peanut butter drizzle and coco nut flakes.
Lid the jars or cover the jars with foil and refrigerate overnight.
Serve in the morning or pack to go.
Serving: 380g | Calories: 458kcal | Protein: 19g