Peanut Butter Overnight Oats
By By: Chef Sam Gasbarro and HealthySchoolRecipes.com.
Prepare a quick and easy breakfast with Peanut Butter Overnight Oats – a nutritious and filling meal.
Ingredients
- 4 tablespoons peanut butter, creamy
- ½ teaspoon vanilla extract
- 1 tablespoon honey
- 3/4 cup milk, low fat, plain
- 1/2 cup oats, quick
- 1 cup frozen mixed berries, thawed
Nutrients Per Serving
| Calories: | 340 |
|---|---|
| Calories from Fat: | 158 |
| Fat: | 18 g |
| Carbohydrates: | 40 g |
| Cholesterol: | 0 mg |
| Protein: | 11 g |
| Fiber: | 7 g |
| Sodium: | 160 mg |
Directions
- This recipe is adapted from a recipe for K-12 school food service created by Chef Sam Gasbarro and HealthySchoolRecipes.com. For the original volume food service recipe, visit PeanutsinSchools.org
- Warm peanut butter, vanilla and honey in a sauce pan over medium heat. Stirring constantly. Once warm and smooth, add milk and stir to combine. Alternatively, heat the peanut butter, vanilla and honey in a microwave in 30-second increments, stirring between until smooth, adding vanilla once warmed.
- In a large bowl, combine oats and warm peanut butter mixture. Stir well. Portion into (2) ½ cup servings and top each portion with ½ cup frozen mixed berries on each portion. Cover and refrigerate overnight or for at least 2 hours. Serve cold.
- Optional variation: for chocolate banana peanut butter oats, add 1 tablespoon cocoa powder and substitute 1 cup sliced banana for the mixed berries.
- Calories: 340
- Calories from Fat: 158
- Fat: 18 g
- Trans fats: 0
- Cholesterol: 0.5 mg
- Carbohydrate: 40 g
- Protein: 11 g
- Fiber: 7 g
- Sodium: 160 mg
Nutrients Per Serving
| Calories: | 340 |
|---|---|
| Calories from Fat: | 158 |
| Fat: | 18 g |
| Carbohydrates: | 40 g |
| Cholesterol: | 0 mg |
| Protein: | 11 g |
| Fiber: | 7 g |
| Sodium: | 160 mg |
