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Easy 5-Minute Peanut Butter Overnight Oats

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This quick 5-minute overnight peanut butter oats in a jar recipe is proof that a delicious, satisfying breakfast doesn’t have to be complicated or time-consuming. It’s creamy, peanut-buttery, and endlessly customizable—perfect for busy mornings when you need something that’s ready to grab and go.

Ingredients

Scale
  • ½ cup (120 ml) milk (any kind, such as 2% cow’s milk, almond milk, oat milk, or coconut milk)
  • 2 tablespoons (32 grams) creamy peanut butter
  • 1 tablespoon (15 ml) maple syrup or honey
  • ½ teaspoon vanilla extract
  • Tiny pinch of salt (if peanut butter is unsalted)
  • ½ cup (45 grams) rolled oats (old-fashioned)
  • 1 tablespoon (12 grams) chia seeds (optional)

Instructions

  1. In a 16-ounce mason jar, pour in ½ cup (120 ml) of your chosen milk.
  2. Spoon in 2 tablespoons (32 grams) of creamy peanut butter. If cold, microwave for about 10 seconds to soften.
  3. Add 1 tablespoon (15 ml) of maple syrup or honey.
  4. Add ½ teaspoon of vanilla extract and a tiny pinch of salt (unless peanut butter is already salted).
  5. Stir the wet ingredients together until the peanut butter is fully incorporated and the mixture is smooth.
  6. Pour in ½ cup (45 grams) of rolled oats and 1 tablespoon (12 grams) of chia seeds (if using). Stir until oats are fully coated.
  7. Seal the jar and shake for about 10 seconds (or stir well).
  8. Refrigerate for at least 4 hours, but overnight (8-12 hours) is best.
  9. In the morning, stir the oats. Serve cold or microwave for 45-60 seconds if desired. Top with sliced banana, extra peanut butter, granola, or dark chocolate chips.

Notes

The ratio is key: use a 1:1 oats to milk ratio plus an extra splash. Mix peanut butter into milk first for even distribution. Chia seeds are optional but recommended for a pudding-like texture. Oats keep in the fridge for up to 5 days and can be frozen for up to 3 months.

Nutrition

Keywords: overnight oats, peanut butter oats, easy breakfast, meal prep, no-cook breakfast, healthy breakfast, 5-minute recipe