Creamy, satisfying, and packed with protein, these peanut butter and jelly overnight oats are everything you love about the classic sandwich transformed into an easy, make-ahead breakfast.
Layers of creamy peanut butter overnight oats, homemade raspberry chia jam, and optional peanut butter create the perfect balance of sweet, salty, and satisfying, while Greek yogurt, oats, chia seeds, and peanut butter provide protein, fiber, and healthy fats to help keep you full and energized throughout the morning.
Whether you’re meal prepping breakfasts for the week or need something quick to grab on busy mornings, this is one of those recipes you’ll find yourself making on repeat.
Peanut Butter and Jelly Overnight Oats You’ll Want Every Week
I love taking nostalgic flavors and turning them into recipes that feel just as comforting while offering a little more staying power.
The homemade raspberry chia jam adds fresh berry flavor and natural sweetness, while the creamy oats become perfectly thick after an overnight chill. Then, if you really want to take these over the top, finish each jar with the light raspberry Greek yogurt whipped topping and a sprinkle of the no-bake peanut butter oat crumble. It adds the perfect crunchy, streusel-like texture without ever turning on the oven.
If you’re already a fan of my Healthy Raspberry Crumble Bars (Gluten-Free, Dairy-Free), I have a feeling these overnight oats will become another breakfast favorite.
Why You’ll Love These High-Protein Overnight Oats
These high-protein overnight oats are designed to be as practical as they are delicious. They’re naturally gluten-free when made with certified gluten-free oats, easy to customize, and perfect for breakfast meal prep since everything can be made ahead of time.
The combination of protein-rich Greek yogurt, fiber-packed oats and chia seeds, and healthy fats from peanut butter helps create a balanced breakfast that supports steady energy and keeps you satisfied long after you’ve finished eating.
With bright raspberry flavor, creamy peanut butter, and plenty of texture in every bite, these overnight oats feel a little indulgent while still being made with simple, wholesome ingredients. Hope you love this one!
Ingredients You’ll Need:
Raspberry Chia Jam:
- Fresh raspberries
- Maple syrup
- Chia seeds
- Lemon juice
Overnight Oats:
- Certified gluten-free rolled oats (I like One Degree)
- Chia seeds
- Plain Greek yogurt
- Unsweetened almond milk (I like Malk)
- Natural peanut butter (I like Santa Cruz)
- PB2 powdered peanut butter
- Vanilla extract
- Fine sea salt
- Maple syrup (optional, for sweetness)
- Peanut butter (optional, for layering and drizzling)
Raspberry Greek Yogurt Whipped Topping:
- Plain Greek yogurt
- Freeze‑dried raspberries
- Pure maple syrup (to taste; optional, for sweetness)
- Sea salt
No‑Bake Peanut Butter Oat Crumble (Streusel‑Style Topping):
- Rolled oats
- Peanut butter powder (PB2 or similar)
- Finely chopped peanuts
- Pure maple syrup
- Natural peanut butter
- Sea salt
- Cinnamon
How To Make Peanut Butter and Jelly Overnight Oats (High-Protein)
Looking for the full recipe?
Scroll down to the Recipe Card below for complete instructions & measurements.
These peanut butter and jelly overnight oats come together with a homemade raspberry chia jam, creamy peanut butter oats, and optional toppings for an easy, high-protein breakfast you’ll look forward to all week.
- Make the raspberry chia jam. Simmer the raspberries until soft, then stir in the chia seeds, maple syrup, and lemon juice. Let it rest for 10–15 minutes until thickened.
- Mix the overnight oats. Stir together the dry ingredients, then mix in the Greek yogurt, almond milk, peanut butter, vanilla, and maple syrup if using. Cover and refrigerate for at least 4 hours or overnight.
- Prepare the toppings. Whisk together the raspberry Greek yogurt topping until smooth and fluffy, then mix the peanut butter oat crumble until small clumps form. Chill both until ready to serve.
- Layer the jars. Spoon the overnight oats into jars or bowls and layer with the raspberry chia jam. Add an optional layer of peanut butter for even more peanut butter flavor.
- Finish and serve. Top each jar with the raspberry yogurt whip and a generous sprinkle of the peanut butter crumble right before serving.
- Store for meal prep. Refrigerate for up to 4 days. For the best texture, store the whipped topping and crumble separately until you’re ready to enjoy.
Recipe Substitutions & Questions
Use the substitutions below to easily customize this High-Protein Peanut Butter and Jelly Overnight Oats recipe to fit your pantry and/or dietary preferences.
- Raspberries: Fresh or frozen raspberries both work well for the chia jam. If using frozen, there’s no need to thaw first—just cook a few extra minutes as needed.
- Rolled Oats: I recommend old-fashioned rolled oats for the best texture. Quick oats will create a softer consistency, while steel-cut oats are not recommended.
- Greek Yogurt: Plain whole milk or 2% Greek yogurt both work well. For a dairy-free option, substitute a thick plain dairy-free yogurt, though the protein content may be lower.
- Almond Milk: Any unsweetened milk, including oat, cashew, dairy milk, or soy milk, can be used. Add a splash more or less depending on your preferred consistency.
- Peanut Butter: Natural creamy peanut butter works best, but almond butter or cashew butter are great alternatives if preferred.
- PB2 Powder: Any powdered peanut butter will work. If you don’t have any on hand, you can omit it and add an extra tablespoon or two of natural peanut butter, adjusting the almond milk as needed.
- Maple Syrup: Honey can be substituted anywhere maple syrup is used, or simply leave it out if you prefer a less sweet breakfast.
- Freeze-Dried Raspberries: Freeze-dried strawberries also make a delicious whipped yogurt topping with a slightly sweeter berry flavor.
- Chopped Peanuts: Swap with chopped almonds, pecans, walnuts, or simply omit them if needed for the crumble.
- Peanut Butter Oat Crumble: If you’d rather keep things simple, skip the crumble altogether—the overnight oats are still delicious with just the raspberry yogurt topping.
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FAQs
Can I use quick oats instead of rolled oats?
Yes, but the texture will be a little different. Old-fashioned rolled oats create the best chewy, creamy texture for overnight oats, while quick oats soften much more and result in a smoother consistency. I don’t recommend using steel-cut oats for this recipe, as they won’t soften enough during the overnight chill.
Can I freeze overnight oats?
Yes! You can freeze the overnight oats (without the whipped topping or peanut butter crumble) in freezer-safe containers for up to 2 months. Thaw them overnight in the refrigerator, give them a good stir, then add the raspberry yogurt whip and crumble just before serving for the best texture.
Can I use frozen raspberries instead of fresh?
Definitely. Frozen raspberries work just as well in the homemade raspberry chia jam. Simply cook them for a few extra minutes until they break down and become juicy before stirring in the remaining ingredients.
Can I make these overnight oats dairy-free?
Yes. Swap the Greek yogurt for your favorite thick plain dairy-free yogurt while keeping the almond milk or another dairy-free milk of choice. The finished oats will still be creamy and delicious, though the protein content may be a little lower than the original recipe.
Do peanut butter and jelly overnight oats keep you full?
They definitely can. These peanut butter and jelly overnight oats combine protein-rich Greek yogurt, fiber from the oats and chia seeds, and healthy fats from the peanut butter to create a balanced breakfast that helps support steady energy and keeps you feeling satisfied throughout the morning.
More High-Protein Breakfast Recipes You’ll Love
- Fluffy High-Protein Cottage Cheese Pancakes (No Added Sugar, Kid-Friendly)
- Starbucks-Style Cheesy Egg Bites (High-Protein & Toddler-Friendly)
- Healthy Raspberry Crumble Bars (Gluten-Free, Dairy-Free)
- Strawberry Oatmeal Bars
- Healthy Berry Oatmeal Protein Muffins (Easy + Gluten-Free)
- PB & Raspberry Smoothie
Peanut Butter and Jelly Overnight Oats (High-Protein
Ingredients
Raspberry Chia Jam:
- 2 cups fresh raspberries
- 2 teaspoons maple syrup, or more, to taste
- 2 tablespoons chia seeds
- 1 teaspoon lemon juice
Overnight Oats:
- 1 cup certified gluten-free rolled oats, (I like One Degree)
- 2 tablespoons chia seeds
- 1 cup plain Greek yogurt
- 1-1 ⅛ cup unsweetened almond milk, as needed for consistency (I like Malk)
- ¼ cup natural peanut butter, (I like Santa Cruz)
- ¼ cup PB2 powdered peanut butter
- 1 teaspoon vanilla extract
- Pinch of fine sea salt
- 2 tablespoons maple syrup, (optional, for sweetness)
- Peanut butter, (optional, for layering and drizzling)
Raspberry Greek Yogurt Whipped Topping:
- 1 cup plain Greek yogurt
- ½ cup freeze dried raspberries
- 1 –2 teaspoons pure maple syrup, to taste (optional, for sweetness)
- Tiny pinch of sea salt
No Bake Peanut Butter Oat Crumble (Streusel Style Topping):
- 1/3 cup rolled oats
- 2 tablespoons peanut butter powder, (PB2 or similar)
- 2 tablespoons finely chopped peanuts
- 1 ½ tablespoons pure maple syrup
- 1 tablespoon natural peanut butter
- 1/8 teaspoon sea salt
- Tiny pinch of cinnamon
Instructions
For the Raspberry Chia Jam & Overnight Oats:
- Add the raspberries to a small saucepan over low heat and cook for about 5 minutes, stirring and gently mashing until they soften and become juicy.
- Stir in the maple syrup, chia seeds, and lemon juice. Remove from the heat and let sit for 10 to 15 minutes to thicken.
- In a medium bowl, stir together the oats, chia seeds, PB2, and sea salt.
- Then add to the oat mixture the Greek yogurt, almond milk, peanut butter, vanilla, and maple syrup, if using. Mix until smooth and creamy. Add a splash more almond milk if needed for a looser consistency.
- Cover and refrigerate for at least 4 hours, or overnight.
- Spoon the oats into jars or bowls, then layer with the raspberry chia jam. Add optional peanut butter between layers.
- Right before serving, top with raspberry yogurt whip, and peanut butter streusel if desired.
For the Raspberry Greek Yogurt Whipped Topping:
- In a small bowl, lightly crush the freeze dried raspberries with the back of a spoon or a mortar and pestle until they’re fine or very small.
- Add the Greek yogurt, maple syrup, and salt.
- Whisk or stir vigorously until smooth and slightly fluffy; for a more “whipped” feel, you can beat it for 30–60 seconds with a whisk or small hand mixer.
- Taste and adjust: a little more sweetener if you want it sweeter, or a touch more crushed raspberries for a deeper berry flavor.
- Spoon or swirl over the top of the raspberry peanut butter overnight oats bowls or jars and serve immediately.
For the No-Bake Peanut Butter Oat Crumble (Streusel-Style Topping):
- In a small bowl, stir together the oats, peanut butter powder, chopped peanuts, salt, and cinnamon until evenly combined.
- Add the peanut butter and maple syrup or honey and mix with a fork or your hands until the mixture starts to clump.
- If it feels too dry and loose, add another ½ teaspoon peanut butter or a tiny splash of maple syrup or honey until it just holds together.
- Use your fingers to pinch and break the mixture into small crumbles and clumps. Cover and refrigerate as long as you are refrigerating your overnight oats – this will firm up the clumps.
- Sprinkle generously over the finished overnight oats bowls or jars right before serving.
To Store:
- Store the overnight oats, raspberry chia jam, raspberry Greek yogurt whipped topping, and peanut butter oat crumble in separate airtight containers in the refrigerator for up to 4 days. Assemble just before serving for the best texture, adding the whipped topping and crumble right before eating so the crumble stays crisp.
- If you’ve already assembled the jars, they’ll keep well for up to 4 days, though the crumble will gradually soften.
Notes
- Raspberries: Fresh or frozen both work for the chia jam.
- Rolled oats: Stick with old-fashioned rolled oats for the best texture. Quick oats will be softer; steel-cut oats are not recommended.
- Greek yogurt: Whole milk or 2% plain Greek yogurt both work. Use a thick dairy-free yogurt if needed.
- Almond milk: Any unsweetened milk works. Adjust the amount for your preferred consistency.
- Peanut butter: Natural creamy peanut butter is best, but almond or cashew butter can be substituted.
- PB2: Any powdered peanut butter works. If omitting, add 1–2 tablespoons more peanut butter and a splash of extra milk if needed.
- Maple syrup: Substitute honey or omit for a less sweet breakfast.
- Freeze-dried raspberries: Freeze-dried strawberries work well in the whipped topping.
- Chopped peanuts: Swap with chopped almonds, pecans, or walnuts, or omit.
- Crumble topping: Optional, but highly recommended for added crunch and peanut butter flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
