Happy (almost) National Peanut Butter Day! In my opinion every day is peanut butter day, but if you aren’t addicted yet hopefully this recipe will get you started 😉
As a clinical dietitian, I spend my days talking to a lot of people about their eating patterns and what types of foods they like to eat. And it always shocks me how many people either can’t tolerate eating in the morning or just get too busy and forget to eat. That last one really baffles me – I don’t think I’ve ever “forgotten” to eat, priorities I guess ;). Plus, if I were to skip breakfast, I’m pretty sure I’d have a full-on melt down in the office and be unable to focus on anything.
All of this boils down to a simple fact: I love to eat. And I especially love eating breakfast. In fact, the first thing I usually think about in the morning is grabbing something to eat. But I can’t just grab anything, as my appetite is crazy when I first get up – I’ve even considered challenging Bry to a pancake-eating contest to take advantage of the fact that my bear-sized appetite could so beat his normal-person level of hunger at breakfast time.
In college being constantly hungry in the morning wasn’t an issue as I’d just snack during class. But now that I’m working and up on the patient floors until lunch time, I had to come up with something that would keep my stomach happy for at least 3-4 hours. The solution: peanut butter overnight oats. Guys, these oats are my favorite thing ever! Not only do they keep me full, but they also are made ahead of time so all I have to do in the morning is grab a jar and head to work.
While there are many other overnight oat recipes that I like and do make on occasion, these peanut butter overnight oats are our go-to breakfast as they are so creamy and filling (plus the day just doesn’t feel right without a healthy dose of peanut butter 😉 ). All you have to do is stir together the 6 ingredients in a mason jar, empty peanut butter jar, or Tupperware container, place it in the fridge overnight, and grab it on your way out the door. You could even make a big batch on Sunday and be set for the rest of the week. So now there’s no excuse for being “too busy” for breakfast.
So here’s a toast to eating healthier without sacrificing time (or flavor)!
Nutrition shout-out: In addition to making your morning easier, these oats are also a healthy choice with 9 grams of heart-healthy fiber and 17-19 grams* of protein to keep you full until lunch time.
*Protein content will vary depending on what type of milk you use.
- ½ cup original rolled oats
- ½ - 1 tablespoon chia seeds
- ¼ cup plain non-fat Greek Yogurt
- ½ cup of liquid (can use all almond/soy milk or ¼ cup milk + ¼ cup water)
- 1 tablespoon natural peanut butter (I love using chunky for added texture)
- Sprinkle of cinnamon
- Combine ingredients in a mason jar or any other container with a lid. Stir well (I find using a butter knife actually works better than a spoon, especially if making your oats in a mason or old peanut butter jar).
- Place in fridge at least overnight and up to 5 days.
- If you plan on making a big batch for the week, I recommend leaving out the chia seeds until the night before you plan on eating one of your servings as the chia seeds will start sprouting and can alter the taste (some people don’t mind this though, so it’s totally personal preference!).
Nutrition information will vary depending on the type of milk and yogurt you use, but a good ballpark for nutrition stats: 350 calories, 38 g carbohydrate, 9 grams of fiber, 5 g sugar, 19 g protein