AuthorLeah St John, CHN
RatingDifficultyBeginner

With a flavor combo that almost everyone loves, these PB&J overnight oats are sure to please even the pickiest of eaters.

This healthy and satisfying breakfast is made with sunflower seed butter and mixed berry chia jam, so it's nut-free and has no added sweeteners!

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Yields2 Servings
Prep Time10 minsTotal Time10 mins

  cup unsweetened plain oat milk
  cup rolled oats
  cup Instant Pot Oat Groat Yogurtor other plain unsweetened plant-based yogurt
 2 tbsp ground flaxseed
 ½ tsp Ceylon cinnamon
 ½ tsp vanilla extract
 2 tbsp sunflower seed butter

1

Mix all of the ingredients together - EXCEPT the chia jam and sunflower seed butter - in a glass jar or bowl, cover, and refrigerate overnight.

2

To layer, put 1/4 of the oat mixture in each jar, top each with 1 tbsp chia jam and 1/2 tbsp of sunflower seed butter, and repeat once more.

Alternatively, divide the oats between 2 bowls of choice and top each with 1/2 of the chia jam and sunflower seed butter. Add any additional toppings of choice, and enjoy!

Notes
3

Optional toppings can include banana, extra berries, chopped nuts, seeds, etc.

4

You can experiment with the amount of liquids to reach your desired consistency.

5

If you want a grab-and-go breakfast, divide the oat mixture between 2 jars and top with the chia jam and sunflower seed butter. Cover, and refrigerate overnight.

6

If you don't want to use sunflower seed butter, you can substitute a different seed or nut butter of choice. Just bear in mind that if you use a nut butter (almond butter, hazelnut butter, etc) or plant-based nut milk, they won't be "nut-free" anymore.

7

If you don't want to use oat milk, use a different plant-based milk of choice such as almond, cashew, or hemp.

Category,

Ingredients

  cup unsweetened plain oat milk
  cup rolled oats
  cup Instant Pot Oat Groat Yogurtor other plain unsweetened plant-based yogurt
 2 tbsp ground flaxseed
 ½ tsp Ceylon cinnamon
 ½ tsp vanilla extract
 2 tbsp sunflower seed butter

Directions

1

Mix all of the ingredients together - EXCEPT the chia jam and sunflower seed butter - in a glass jar or bowl, cover, and refrigerate overnight.

2

To layer, put 1/4 of the oat mixture in each jar, top each with 1 tbsp chia jam and 1/2 tbsp of sunflower seed butter, and repeat once more.

Alternatively, divide the oats between 2 bowls of choice and top each with 1/2 of the chia jam and sunflower seed butter. Add any additional toppings of choice, and enjoy!

Notes
3

Optional toppings can include banana, extra berries, chopped nuts, seeds, etc.

4

You can experiment with the amount of liquids to reach your desired consistency.

5

If you want a grab-and-go breakfast, divide the oat mixture between 2 jars and top with the chia jam and sunflower seed butter. Cover, and refrigerate overnight.

6

If you don't want to use sunflower seed butter, you can substitute a different seed or nut butter of choice. Just bear in mind that if you use a nut butter (almond butter, hazelnut butter, etc) or plant-based nut milk, they won't be "nut-free" anymore.

7

If you don't want to use oat milk, use a different plant-based milk of choice such as almond, cashew, or hemp.

PB&J Overnight Oats (Vegan + Nut Free)