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Easy Peanut Butter and Berry Overnight Oats

Peanut Butter and Berry Overnight Oats

Creamy, make-ahead overnight oats layered with a quick mashed berry swirl and a generous hit of peanut butter. The oats and chia soak up the liquid overnight, so breakfast is ready the moment you open the fridge — just add crunchy roasted peanuts and extra berries to finish.
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Prep Time 15 minutes
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 200 g rolled oats not instant or steel-cut
  • 400 ml milk dairy or oat milk both work well
  • 200 g Greek yoghurt
  • 120 g smooth peanut butter
  • 2 tbsp chia seeds
  • 2 tbsp maple syrup or runny honey
  • 1 tsp vanilla extract
  • ¼ tsp fine sea salt
  • 150 g mixed berries — strawberries blueberries, raspberries or a frozen mix
  • 1 tbsp lemon juice
  • 2 tbsp chopped roasted peanuts for serving
  • Extra berries and a drizzle of peanut butter to finish

Method
 

  1. Mash the berries first. Tip 150 g of berries into a bowl with the lemon juice and press them gently with the back of a fork. You want a rough, jammy purple-red pulp with a few whole pieces still visible — the lemon juice keeps the colour bright rather than muddy.
  2. Whisk the wet base. In a larger bowl, combine the milk, Greek yoghurt, peanut butter, maple syrup, vanilla and salt. Whisk for about 30 seconds until the mixture is completely smooth and pale caramel in colour, with no streaks of peanut butter clinging to the sides.
  3. Add the oats and chia. Tip in the oats and chia seeds and stir with a spatula until every oat is coated. The mixture will look loose and milky at this stage — that is exactly right, because the oats and chia will drink up the liquid overnight.
  4. Fold through the berries. Swirl the mashed berries through the oat mixture in three or four turns. Stop while you can still see ribbons of fruit rather than a uniform pink — the marbled look is far more appealing in the jar.
  5. Divide into jars. Spoon the mixture into four jars or lidded containers, filling each about three-quarters full. Tap each jar gently on the worktop to settle the oats and release any air pockets.
  6. Seal and chill. Screw the lids on tightly and refrigerate for at least 6 hours, ideally overnight. By morning the mixture should be thick enough that a spoon stands upright in it.
  7. Loosen before serving. The next day, stir each jar well and add a splash of milk if it has set firmer than you like. It should drop off a spoon slowly, like thick porridge rather than cement.
  8. Finish and serve. Top with chopped roasted peanuts and a few fresh berries, then drizzle with a little extra peanut butter. The nuts should still crunch against the soft oats when you take your first spoonful.

Notes

Use rolled oats only — instant oats turn to mush and steel-cut oats stay hard. Refrigerate at least 6 hours, ideally overnight. The oats will thicken considerably; loosen with a splash of milk before serving. Keeps up to 3 days in the fridge. For a vegan version, use oat milk, plant-based yoghurt and maple syrup instead of honey.