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.
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Servings: 4 servings
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
Calories: 362kcal | Carbohydrates: 48g | Protein: 19g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 6mg | Sodium: 141mg | Potassium: 581mg | Fiber: 8g | Sugar: 16g | Vitamin A: 266IU | Vitamin C: 11mg | Calcium: 258mg | Iron: 2mg
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