Clean Eating Peanut Butter and Jelly Overnight Oats
Make these healthy Peanut Butter Overnight Oats topped with a sweet and tart quick raspberry jam using no refined sugar! A guilt-free breakfast dessert your kids will love!
Over the holidays, I made a raspberry tart from a French magazine that I love (because holidays = treats) and OMG the filling was just SO DELICIOUS!!
It was like eating spoonfuls after spoonfuls of raspberry jam, except it wasn’t overly sweet as jam can be. It was just a raspberry’s lovers paradise!
So of course, I saved the recipe in my head and was determined to use it again soon. I just didn’t think it would be so soon. But what can I say – Marie just loves raspberries!
I had this kind of illumination that this “jam”, tweaked a little bit, would be perfect for a healthier PB&Jelly Sandwich! And then I pushed the idea a little bit further because…I don’t eat bread.
But OH WAIT this would be SO GOOD on top of peanut butter overnight oats!! And well, yes I was so right!
These Peanut Butter and Jelly Overnight Oats are so delicious! It’s like eating dessert for breakfast!
You can honestly be excited to wake up when you have a jar of creamy peanut butter overnight oats topped with homemade raspberry jam waiting for you in the fridge.
Because that’s the beauty of the overnight oats, you can prepare everything ahead so you don’t have to think too much when your brain’s still foggy.
I am SO obsessed with these PB&J Overnight Oats right now! Girls, give this a try ASAP I’m sure it will be your new go-to breakfast!
If you tried these Peanut Butter Overnight Oats, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest, and Facebook for more deliciousness and behind-the-scenes!
Clean Eating Peanut Butter and Jelly Overnight Oats
Make these healthy Peanut Butter Overnight Oats topped with a sweet and tart homemade quick raspberry jam using no refined sugar! A guilt-free breakfast dessert, your kids will love!
Ingredients
Clean Eating Raspberry Jam
- 3 cups frozen raspberries
- 1 small sweet apple peeled and chopped very thinly
- 2 tbsp coconut sugar you can also use brown sugar but coconut sugar is healthier
- 1 1/2 tbsp cornstarch + water
Oats (Quantity for ONE serving)
- 1/2 cup oats your favorite kind
- 1/2 cup unsweetened almond milk or your favorite kind of milk
- 1 tsp maple syrup more or less to taste
- 1/2 tsp vanilla extract
- 1/2 tbsp natural peanut butter without added oil or sugar
Instructions
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Prepare the raspberry jam. Combine the raspberries, chopped apple and sugar in a pot. Cover with a lid. Cook for about 15 to 20 minutes on medium-high heat, mixing from time to time, until it has the consistency of a runny jam. Turn off the heat.
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Dissolve cornstarch in a little bit of water and mix in raspberry jam, stirring until well distributed. Transfer to a container, allow to cool and set aside in the fridge until ready to use. It will thicken as it cools down.
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Prepare the oats. The night before, combine oats, almond milk, maple syrup, vanilla extract and 1/2 tablespoon of raspberry jam in a jar with a lid. Stir with a spoon until well combined. Close the lid and store in the fridge overnight. Repeat for more servings.
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In the morning, stir oats again. At this point, you can add a bit more milk to taste. Spread the top with 1/2 tablespoon peanut butter (or up to 1 tbsp!) and 2 tablespoons of jam per serving. If you like your oats warm, reheat them in the microwave for about 30 seconds to 1 minute. Enjoy!
Recipe Notes
Raspberry Jam makes about 1.5 cups.
You can use the raspberry jam leftovers to make more overnight oats, but it's also delicious with yogurt!
I think I will make this with some Marionberry jam my sister sent us for Christmas. It is also a very low sugar jam. Thanks for the idea.
I’ve never tried Marionberry jam but it sounds delicious!
Got these made for today’s breakfast, with mixed reviews. My husband enjoyed them. While we were eating them I sometimes did, sometimes didn’t (they were way too sweet for me). In the end, I had to realize that I can’t eat these again. I’m very sorry about that because it’s a great idea, and I had high hopes that this could be a regular breakfast.
I’m surprised you found them too sweet as there’s only 2 tbsp of coconut sugar + a little bit of maple syrup for the whole batch, but maybe you’re used to eating no sugar at all? You should have sent me your serving, I would have gladly eaten all of it haha. Anyways, thanks for this honest review Susan! Hope you’re doing well 🙂
Thanks, Marie. All is well here. Maybe my problem is that I used the commercial jam (Marionberry – a type of blackberry). I didn’t think I used enough to put the sweetness over the top. I may try them again with your jam – I would consider doing that. At some point in the future, but not soon…
Oh yes definitely! Commercial jam would be much too sweet (and then it wouldn’t be that healthy because of all the sugar). I hope you do try it again someday 🙂 In the meantime, enjoy your new cruise!!
These are my new breakfast obsession! Love the quick homemade raspberry jam. I guess red currants would work really well for this recipe as well, once they are in season again! Cannot wait to try!