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No stovetop needed - just a jar, a fridge, and one night of waiting while the oats slowly soften in milk and Greek yogurt. Peanut butter and a scoop of protein powder turn a normally light breakfast into something that holds you until lunch, and the whole batch can be made five jars at a time for the week ahead.
Per serving
380kcal
Calories
28g
Prep Time
10 min
Cook Time
0 min
Servings
2 people
Difficulty
easy
Protein
40g
Carbs
14g
Fat
7g
Fiber
14g
Sugar
Follow step-by-step with voice guidance.
In a jar or airtight container, combine the rolled oats, milk, Greek yogurt, peanut butter, protein powder, chia seeds, honey, and vanilla extract.
Stir thoroughly until the peanut butter is fully incorporated and no dry oats remain at the bottom.
Cover and refrigerate for at least 6 hours, or overnight, until the oats soften and the mixture thickens to a creamy, pudding-like consistency.
In the morning, give the oats a good stir, adding a splash more milk if you prefer a thinner consistency.
Top with the sliced banana, a drizzle of extra peanut butter, and a sprinkle of chopped peanuts before serving cold.
Stir Thoroughly Before Chilling: Peanut butter can clump at the bottom if not mixed in well from the start, leading to uneven flavor - stir until it's fully blended into the liquid. Adjust Thickness in the Morning: Oats continue absorbing liquid overnight, so don't be afraid to loosen the texture with a splash of milk right before eating if it's thicker than you like. Batch It for the Week: This recipe doubles or triples easily - make several jars on Sunday and you'll have grab-and-go breakfasts ready through Friday.
Properly sealed overnight oats stay fresh for up to 5 days in the refrigerator, making them ideal for prepping a whole week's worth of breakfasts at once.
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