Peanut Butter and Raspberry Brainy Overnight Oats
If you and your kids love peanut butter and jelly sandwiches, then these PB & J overnight oats will be a complete winner for your family! Prepare this healthy breakfast the night before so there is no faff in the morning with making breakfast. My kids used to eat overnight oats in the car on the way to school when we were in a rush! Start their day off on a great footing with this delicious and nutritious recipe.
Peanut butter is packed with choline which is a key brain food that helps with learning and memory. Greek yoghurt contains lactobacillus live bacteria strains which again help to make the neurotransmitter acetylcholine which is pivotal for working memory, processing and emotional regulation.
Serve cold or warm it through on chilly days. Find allergen switches including nut-free options in the notes below.
Get our lovely Healthy Bites newsletter each week!
Each week, you’ll get an amazing recipe, a useful health tip, and an ingredient to jazz up your shopping basket! We don’t share your details with anyone else.
Peanut Butter and Raspberry Brainy Overnight Oats
Ingredients
- 150 g Raspberries (fresh or frozen)
- 60 g Oats
- 180 ml Milk (of choice)
- 0.5 tsp Vanilla Extract
- 2 tbsp Peanut Butter
- 2 tbsp Maple SyrupÂ
Topping
- 90 g Greek Yoghurt (natural plain)
- 3 tsp Peanut Butter
- 3 tsp Peanuts
- 12 Raspberries (fresh or frozen)
Instructions
- Put the raspberries into a small pan, and cook for a few minutes to achieve a loose, jammy texture.
- Tip into a small bowl and set aside to cool. Once cool, cover and transfer to the fridge.
- In a small mixing bowl, combine the oats, milk, vanilla extract, peanut butter and maple syrup. Mix well, then cover and place into the fridge. Leave for at least 2 hours or overnight.
- To serve, divide the raspberry compote between serving glasses/jars. Top with a layer of overnight oats (loosen with more milk if the mixture is very thick). Add a layer of Greek yoghurt then drizzle with peanut butter and finally top with peanuts and raspberries.
- You can layer the raspberry, oats and toppings thenight before and store in screw top jars for individual servings in the fridge.
- For extra crunch, add some peanuts between the layers too!
Notes
- Peanut-free: switch to pecans, almonds or cashews
- Nut-free: switch the peanut butter to tahini and use your choice of sesame seeds, chia seeds, flax seeds, pumpkin seeds, sunflower seeds or hulled hemp seeds
- Dairy-free: use a plant-based milk and switch the Greek yoghurt to coconut yoghurt or cashew/almond yoghurt
- Gluten-free: choose gluten-free oats or millet flakes, quinoa flakes or buckwheat flakes
- Stores in the fridge for up to 3 days
Responses