Peanut butter overnight oats get an upgrade with an easy homemade raspberry sauce. Made with Greek yogurt, oats, peanut butter, and fresh raspberries, it’s an easy make-ahead breakfast recipe with all the flavors of a classic PB&J sandwich.

a bowl of peanut butter oats with raspberry sauce.

I, like many others, have a thing for overnight oats. Starting the day is hard enough, so having containers of ready-to-eat creamy oatmeal makes weekday mornings that much easier. Plus, the flavor combinations are endless. Lately, I’ve been making this peanut butter version on repeat, swirled with a bright homemade raspberry sauce.

What Makes This Recipe Special

These overnight oats taste like a peanut butter and jelly sandwich, but a little elevated thanks to a homemade raspberry sauce instead of prepared jam.
The base is made with Greek yogurt, milk, and peanut butter, so the oats are extra creamy.
They’re great for meal prep breakfasts, but honestly, I love them as a wholesome evening snack, too.
And the best part? They only take about 20 minutes to make.

Ingredients

Old-fashioned oats (rolled oats): They soften overnight while still keeping some texture.
Peanut butter: I use creamy peanut butter, but chunky peanut butter would be great, too.
Plain Greek yogurt: I use fat-free plain Greek yogurt. It adds protein and makes the oats extra creamy.
Milk: I go with fat-free here, too, but any kind of milk you like will work.
Fresh raspberries: Their sweet-tart flavor balances the rich peanut butter. You can substitute strawberries, blueberries, or blackberries, and frozen berries work just as well.
Honey: There’s just a touch to sweeten the raspberry sauce without making it overly sweet.

the yogurt and peanut butter ready to be mixed.

the peanut butter and yogurt mixture in a measuring cup.

How to Make the Peanut Butter Overnight Oats

Combine the peanut butter and yogurt.
Add the milk and whisk to combine.
Place the oats in containers and add the milk mixture.
Cover the containers and refrigerate the oats overnight.

the milk and yogurt mixture being poured over oats in a container.

How to Make the Raspberry Sauce

Place the raspberries, honey, and water in a small saucepan.
Warm over medium heat, breaking the raspberries apart as they soften.
Simmer the sauce for a few minutes until thickened. You can blend it or leave it chunky.
Transfer the sauce to a container and refrigerate it overnight.
The next day, spoon the raspberry sauce over the top of the oats. Serve or refrigerate the oats and sauce for three days.

the raspberries, honey, and water in a pan.

Recipe Tips

Customize the sauce texture. Leave the sauce slightly chunky or blend it until smooth.
Chill the oats and raspberry sauce separately. After testing this recipe several times, I found this works best. The oats thicken as they chill, so when you spoon the sauce over the top it stays on the surface instead of sinking into the oatmeal.
Enjoy them within four days. The oats keep well in the refrigerator, making them a great meal prep breakfast.
Don’t worry if the color changes. Once the raspberry sauce is add to the oats, the vibrant red color will fade a bit. That’s completely normal.
Serve them cold or warm. They’re delicious straight from the refrigerator, but my favorite way to eat them is warmed in the microwave for 30 to 40 seconds.

the overnight oats topped with the sauce.

More Easy Breakfast Ideas

Pumpkin Overnight Oats – an easy make-ahead breakfast with cozy fall flavors.
Strawberry Peanut Butter Toast – another quick breakfast inspired by PB&J.
Cheesy Bacon Breakfast Egg Muffins – a savory meal prep breakfast idea.
Balsamic Tomato Avocado Toast – a fresh and flavorful breakfast ready in minutes.

peanut butter overnight oats pinterest image.

Peanut Butter Overnight Oats with Raspberry Sauce

These creamy peanut butter overnight oats are layered with a simple raspberry sauce and taste like a classic PB&J.

Print Pin Rate

Author: April Anderson

Servings: servings

Prep Time: 15

Cook Time: 5

Total Time: 20

Ingredients

¼ cup creamy peanut butter
1 cup plain fat-free Greek yogurt
2 cups fat-free milk
2 cups old-fashioned oats
6 ounces fresh raspberries
1 tablespoon honey
¼ cup water

Instructions

Mix ¼ cup peanut butter and 1 cup Greek yogurt in a mixing bowl. Whisk in 2 cups milk until smooth.
Place 1/2 cup of oats in each container. Top with the yogurt mixture and stir to combine. Cover the containers and refrigerate the oats overnight.
Place the raspberries, 2 teaspoons honey, and ¼ water in a small sauce pan. Warm them over medium high heat. Break apart the raspberries as they cook. Stir and simmer the sauce for five minutes or until thickened.
You can puree the sauce if you want a smooth sauce. Or leave it chunky. Transfer the sauce to a container to cool and then cover and refrigerate it overnight.
The next morning, top the oats with the raspberry sauce. You can keep the overnight oats in the fridge for up to four days.

Notes

Fresh or frozen raspberries both work well for the sauce. You can also use strawberries (chop them before cooking), blueberries, or blackberries.

Prefer warm oatmeal? Microwave the overnight oats for 30 to 40 seconds, stir, and enjoy.

Nutrition Estimate

Course: Breakfast

Cuisine: American

Keyword: pb&j overnight oats, peanut butter overnight oats, raspberry overnight oats

More Make-Ahead Breakfast Recipes

Easy Overnight Cinnamon Rolls – prep the night before and bake in the morning.
Baked French Toast – a breakfast classic made easy.
Breakfast Enchiladas – eggs, cheese, sausage wrapped in tortillas and topped with sauce.
Ham Strata with Broccoli – make-ahead breakfast casserole.

Happy breakfast-making!