Peanut Butter Overnight Oats Recipe

I’m excited to share my Easy Peanut Butter Overnight Oats, where a tiny pinch of cinnamon is the sneaky secret that will make you want to read on.

I keep coming back to my Peanut Butter Overnight Oats because it feels like a tiny breakfast trick. I toss peanut butter and a bit of ground cinnamon into the picture and suddenly ordinary oats get interesting, almost mysterious.

I cant quite explain why that cinnamon note makes it feel less like cereal and more like a grown up treat, but its addictive. It looks simple, maybe even boring, but every spoonful opens up something new.

If you like breakfasts that surprise you without making a fuss, this one will make you want to try it again tomorrow.

Ingredients

• Rolled oats: slow carbs lots of fiber, keeps you full and steady energy
• Peanut butter: rich in protein and healthy fats, adds creaminess and nutty sweetness
• Greek yogurt: boosts protein and tang, makes oats creamier, optional but great
• Chia seeds: tiny but mighty, fiber and omega 3s, thickens overnight oats
• Banana: natural sweetness and potassium, soft texture, pairs well with peanut butter
• Maple syrup or honey: adds sweetness, a little goes far, choose real if possible
• Milk (dairy or almond): liquid base affects calories and creaminess, dairy adds protein
• Ground cinnamon: warm flavor can curb sugar cravings, low calories, smells amazing
• Pinch of salt: tiny pinch enhances flavors, balances sweetness, use sparingly

Ingredient Quantities

• 1/2 cup old fashioned rolled oats
• 1/2 cup milk dairy or unsweetened almond milk
• 1/4 cup plain Greek yogurt optional
• 2 tablespoons natural peanut butter creamy or crunchy your call
• 1 tablespoon chia seeds
• 1 tablespoon maple syrup or honey
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon pure vanilla extract
• pinch of salt
• 1/2 banana sliced or 1/4 to 1/2 cup berries optional

How to Make this

1. Grab a jar or bowl with a lid and add 1/2 cup rolled oats, 1/2 cup milk (dairy or unsweetened almond), 1/4 cup plain Greek yogurt if you want it creamier, 2 tbsp peanut butter (creamy or crunchy, you’re call), 1 tbsp chia seeds, 1 tbsp maple syrup or honey, 1/2 tsp ground cinnamon, 1/4 tsp vanilla, and a pinch of salt.

2. If the peanut butter is stiff, warm the milk for 10-15 seconds in the microwave and stir it into the peanut butter, or microwave the peanut butter alone for 5-8 seconds so it mixes easier.

3. Stir everything well until evenly combined and the peanut butter is broken up; press it against the jar sides to help if needed.

4. Decide on the fruit: mash half a banana into the oats now for extra creaminess or slice the banana/save 1/4 to 1/2 cup berries to top in the morning. Either way works.

5. Seal the jar or cover the bowl tightly and refrigerate at least 4 hours, but overnight is best for the creamiest texture.

6. In the morning take it out and give it a good stir — the chia will have thickened it so add a splash more milk if it’s too thick for you.

7. Taste and tweak: add a little more maple syrup or honey if you want it sweeter, or a pinch more cinnamon if you like that warm spice.

8. Top with sliced banana, berries, extra peanut butter, nuts or seeds, and a tiny extra sprinkle of cinnamon.

9. Eat straight from the jar cold, or warm for 20-40 seconds in the microwave if you prefer it warm.

10. Leftovers keep covered in the fridge for up to 3 days, just stir before eating — sometimes the oats soak up more liquid, so don’t forget to loosen them up.

Equipment Needed

1. Mason jar or small bowl with a tight lid (for mixing and storing overnight)
2. 1/2 cup measuring cup and measuring spoons (tablespoon and teaspoon)
3. Spoon or small rubber spatula for stirring and pressing peanut butter into the jar
4. Microwave safe mug or small bowl to warm milk or peanut butter if it’s stiff
5. Fork or small whisk to break up peanut butter and smooth the mixture
6. Knife and cutting board to slice the banana or prep berries
7. Refrigerator to chill for at least 4 hours (overnight is best)

FAQ

Peanut Butter Overnight Oats Recipe Substitutions and Variations

• Milk (1/2 cup): swap with unsweetened oat milk or soy milk for a creamy feel, or use 1/2 cup water plus 2 tbsp milk powder if you’re out of milk
• Plain Greek yogurt (1/4 cup, optional): try dairy free coconut or almond yogurt for a vegan version, or use 1/4 cup cottage cheese for more protein and a tangy bite
• Natural peanut butter (2 tbsp): replace with almond butter, cashew butter, or sunflower seed butter if you have a nut allergy; tahini works too if you like a more savory note
• Chia seeds (1 tbsp): use 1 tbsp ground flaxseed or 1 tbsp hemp hearts for similar thickening and omega fats, or just add an extra tablespoon of oats if nothing else is on hand

Pro Tips

1. Warm the peanut butter a little before mixing so it blends smoother — like 5 to 8 seconds in the microwave or stir in a splash of warm milk. Don’t overheat or it gets oily, but do try to break up the chunkiness so you don’t end up with big globs.

2. If you like it thicker, add a teaspoon more chia or a spoon of yogurt and let it sit longer; if it’s too stodgy, loosen it with a splash of milk right before eating. Texture changes overnight so don’t be afraid to adjust at the last minute.

3. Keep fresh fruit separate until serving if you hate soggy fruit. Berries or sliced banana on top look nicer and stay firmer, plus you can add crunchy toppings at the end for contrast.

4. Make a few jars at once for grab-and-go breakfasts but only store them about 3 days. Before you eat, stir well and if it’s been sitting too long a quick 15–30 second zap in the microwave revives the flavor and melts the peanut butter just right.