Prep Time:5 minsAdditional Time:7 hrs 55 minsTotal Time:8 hrsServings:1Yield:1 cupsJump to Nutrition Facts
Prep Time:5 minsAdditional Time:7 hrs 55 minsTotal Time:8 hrsServings:1Yield:1 cups
Prep Time:5 mins
Prep Time:
5 mins
Additional Time:7 hrs 55 mins
Additional Time:
7 hrs 55 mins
Total Time:8 hrs
Total Time:
8 hrs
Servings:1
Servings:
1
Yield:1 cups
Yield:
1 cups
Jump to Nutrition Facts
Jump to recipeNutrition NotesOld-fashioned rolled oatsare a whole grain that provides fiber, vitamins and minerals, including iron. They also give you some plant-based protein. Oats have been associated with reducing cholesterol, managing blood sugar and healthy digestion. While oats are technically gluten-free, they can become cross-contaminated with gluten-containing grains in the fields or at the manufacturing plant.Powdered peanut butteris peanut butter that has had most of the fat removed, leaving the fiber, protein and other nutrients. It can be handy to use when regular peanut butter doesn’t mix in well with the other ingredients. With that said, the fat in peanut butter is mostly heart-healthy monounsaturated fat, which will also add to your satiety levels and help with blood sugar control, so if you want those added benefits—or you don’t have powdered peanut butter—you could use regular peanut butter in this recipe.
Jump to recipe
Nutrition NotesOld-fashioned rolled oatsare a whole grain that provides fiber, vitamins and minerals, including iron. They also give you some plant-based protein. Oats have been associated with reducing cholesterol, managing blood sugar and healthy digestion. While oats are technically gluten-free, they can become cross-contaminated with gluten-containing grains in the fields or at the manufacturing plant.Powdered peanut butteris peanut butter that has had most of the fat removed, leaving the fiber, protein and other nutrients. It can be handy to use when regular peanut butter doesn’t mix in well with the other ingredients. With that said, the fat in peanut butter is mostly heart-healthy monounsaturated fat, which will also add to your satiety levels and help with blood sugar control, so if you want those added benefits—or you don’t have powdered peanut butter—you could use regular peanut butter in this recipe.
Nutrition Notes
Cook Mode(Keep screen awake)Ingredients½cupsoymilk or other plant-based milk½cupold-fashioned rolled oats (see Tip)1tablespoonpure maple syrup1tablespoonchia seeds1tablespoonpowdered peanut butterPinch of salt½mediumbanana, sliced, or 1/2 cup berries
Cook Mode(Keep screen awake)
Ingredients
½cupsoymilk or other plant-based milk
½cupold-fashioned rolled oats (see Tip)
1tablespoonpure maple syrup
1tablespoonchia seeds
1tablespoonpowdered peanut butter
Pinch of salt
½mediumbanana, sliced, or 1/2 cup berries
DirectionsStir soymilk (or other milk), oats, maple syrup, chia, powdered peanut butter and salt together in a 2-cup Mason jar. Refrigerate overnight.Serve topped with banana or berries.Frequently Asked QuestionsYes. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Absolutely. Prepare the recipe through Step 1 and refrigerate in an airtight container for up to four days.Originally appeared: EatingWell.com, October 2018; updated March 2023
Directions
Stir soymilk (or other milk), oats, maple syrup, chia, powdered peanut butter and salt together in a 2-cup Mason jar. Refrigerate overnight.Serve topped with banana or berries.Frequently Asked QuestionsYes. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Absolutely. Prepare the recipe through Step 1 and refrigerate in an airtight container for up to four days.
Stir soymilk (or other milk), oats, maple syrup, chia, powdered peanut butter and salt together in a 2-cup Mason jar. Refrigerate overnight.
Serve topped with banana or berries.
Frequently Asked QuestionsYes. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.Absolutely. Prepare the recipe through Step 1 and refrigerate in an airtight container for up to four days.
Frequently Asked Questions
Yes. People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
Absolutely. Prepare the recipe through Step 1 and refrigerate in an airtight container for up to four days.
Originally appeared: EatingWell.com, October 2018; updated March 2023
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Nutrition Facts(per serving)368Calories9gFat63gCarbs13gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
