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PBJ&C Overnight Oats

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Makes 1 serving 1x

Time 8 hours, mostly unattended

Units Scale

Ingredients

  • 1 tablespoon peanut butter
  • 1/3 cup oat or other non-dairy milk, plus more as needed
  • 1/8 teaspoon salt
  • 1/3 cup Bob’s Red Mill Gluten-Free Protein Oats
  • Fruit jam, for garnish
  • Shaved or chopped chocolate, for garnish

Instructions

  1. Put the peanut butter in an airtight container with the milk and salt. Stir with a fork until the milk thickens and no clumps of peanut butter remain.
  2. Add the oats, stir a couple times, then smash the mixture into the bottom of the container in an even layer. Seal the container and refrigerate the oats for at least 8 and up to 16 hours.
  3. If you want to turn overnight oats into hot oatmeal, transfer the soaked oat mixture to a microwave-safe bowl, cover, and cook on high until steaming, 1 to 2 minutes.
  4. To eat hot or cold, top the oats with a spoonful of jam and chocolate shavings and serve.

—Recipe developed by The Bittman Project for Bob’s Red Mill