Overnight Light Pbj Oats Recipes

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PB&J OVERNIGHT OATS RECIPE BY TASTY



PB&J Overnight Oats Recipe by Tasty image

Here's what you need: rolled oats, milk, vanilla greek yogurt, strawberry jam, nut butter, vanilla extract, chia seed, strawberry

Provided by Betsy Carter

Categories     Breakfast

Time 30m

Yield 2 servings

Number Of Ingredients 8

⅔ cup rolled oats
⅔ cup milk, of your choice
½ cup vanilla greek yogurt
1 tablespoon strawberry jam
3 tablespoons nut butter
½ teaspoon vanilla extract
1 teaspoon chia seed, optional
strawberry, quartered, to serve

Steps:

  • In a mason jar or sealable container, add the oats, milk, yogurt, jam, nut butter, vanilla extract, chia seeds, and strawberries, and stir together.
  • Seal and place in the refrigerator overnight for up to five days.
  • Top with additional strawberries, if desired.
  • Enjoy!

Nutrition Facts : Calories 543 calories, Carbohydrate 72 grams, Fat 20 grams, Fiber 9 grams, Protein 21 grams, Sugar 19 grams

PB & J OVERNIGHT OATS



PB & J Overnight Oats image

Make and share this PB & J Overnight Oats recipe from Food.com.

Provided by Izy Hossack

Categories     Oatmeal

Time 7m

Yield 2 serving(s)

Number Of Ingredients 5

2/3 cup old fashioned oats
2/3 cup milk, of choice (cow's, almond, soy, rice...)
1 cup fresh strawberries, plus a few extra for topping or 1 cup frozen strawberries
2 tablespoons strawberry jam
2 tablespoons peanut butter

Steps:

  • In a medium bowl, mix the oats and milk together.
  • Hull the strawberries and mash with the back of a fork (if using frozen, defrost first). Stir in the strawberry jam.
  • Place a few tablespoons of the oats into 2 mason jars. Top with half of the mashed strawberries. Top with the remaining oats followed by the mashed strawberries and peanut butter. Keep in the fridge overnight.
  • In the morning, top the oats with the extra fresh strawberries, if desired, and serve.

Nutrition Facts : Calories 346.5, Fat 13, SaturatedFat 3.9, Cholesterol 11.4, Sodium 124.3, Carbohydrate 49.3, Fiber 5.4, Sugar 18.3, Protein 10.8

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