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Peanut butter and jelly overnight oats in a glass jar topped with raspberry Greek yogurt whip, peanut butter oat crumble, and a fresh raspberry
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Peanut Butter and Jelly Overnight Oats (High-Protein

These peanut butter and jelly overnight oats come together in about 25 minutes of hands-on time, then chill for at least 4 hours before serving.
Layered with homemade raspberry chia jam, Greek yogurt, and peanut butter, this is a high-protein, meal prep breakfast you'll love to have all week.
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 4 hours 25 minutes
Servings 4
Calories 482kcal
Author Rachael DeVaux

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

Note: The total time includes a minimum of 4 hours of chilling so the oats can soften and thicken. Also, the approximate macros provided are for one serving, excluding the optional peanut butter layer.
Swaps & Substitutions:
  • 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

Fiber: 13g | Calories: 482kcal | Fat: 21.3g | Protein: 24.5g | Carbohydrates: 55.1g