Peanut Butter Brown Sugar Overnight Oatmeal
Prep time: 
Total time: 
Yield: 1 to 2 servings
  • 1 almost empty jar of peanut butter (about ¼ cup peanut butter left in jar) *
  • ½ cup old-fashioned or quick cooking oats (I tried both and preferred the quick oats, but if you like more 'chew', choose the old-fashioned oats)
  • 2 to 3 tablespoons dark brown sugar
  • ½ cup whole milk or any milk you prefer (skim, soy, rice, almond etc)
  • ½ cup vanilla bean Greek yogurt or, for decadence, ½ cup heavy cream steeped with vanilla bean scrapings and pod (pod removed after steeping, of course)
  • fruit or jam/jelly/preserves of your choice and/or chocolate chips, chunks (optional). I even added chocolate ganache to the bottom of one glass. No rules! You can go healthy or decadent, or both!
  1. Dump the oats in the almost empty peanut butter jar. Sprinkle the dark brown sugar evenly on top of the oats. Stir together the milk and yogurt or steeped cream, then pour on top of the oats and dark brown sugar. If you're adding chocolate chips or chunks, add now. Put the cover back on the peanut butter jar, tightly, and shake it vigorously. You'll be stirring it come morning, so this is just a preliminary 'shake' to get the oats soaked and dissolve the brown sugar.
  2. Put the covered jar in the fridge overnight, The next morning, open up the jar and stir it all together, digging the peanut butter up from the bottom and around the sides. Stir in fruit if you like - raspberries would be great, or swirl your favorite jam, jelly or preserves into it. If you prefer your oatmeal warm, give it a nuke in the microwave for a few seconds to a minute. Grab a spoon and dig in! Throw out (or recycle) the jar when you're favorite part next to eating it.
* - I stirred extra peanut butter into the oats after they soaked overnight, only because I'm a peanut butter freak. It doesn't need extra, but it doesn't hurt if you're a freak too. Also, I topped it off with some fresh, whipped cream and chocolate. If you want it topped, but healthier, use Greek yogurt.
Recipe by parsley sage sweet at