PB & J Overnight Oats
We’ve taken the classic peanut butter & jam sandwich and turned it into overnight oats! Switch up the raspberry jam with your favourite jam and make this recipe your own!
- Pulse
- Lentils
- Prep Time
- 10 minutes
- Cook Time
- 8-10 hours chill time
- Makes
- 4 servings
Nutrition
- Serving Size 1/4 of recipe
- Calories 555 Calories
- Fat 18 g
- Saturated Fat 4 g
- Cholesterol 7 mg
- Carbohydrate 79 g
- Fibre 12 g
- Sugars 25 g
- Protein 25 g
- Sodium 92 mg
- Potassium 820 mg
- Iron 5 mg
Ingredients
- 1 cup (250 mL) 1% milk or preferred milk
- 3/4 cup (175 mL) plain Greek yogurt
- 1 ripe banana, mashed
- 2 Tbsp (30 mL) smooth natural peanut butter
- 1 Tbsp (15 mL) maple syrup
- pinch of salt
- 1 1/4 cups (300 mL) dry rolled oats
- 3/4 cup (175 mL) cooked & cooled red split lentils (see tips)
- 1/4 cup (60 mL) peanut butter
- 1/4 cup (60 mL) raspberry jam
- fresh raspberries, for serving
Oat Base
Make it PB & J!
Directions
Whisk together milk, yogurt, banana, 2 Tbsp (30 mL) peanut butter, maple syrup and salt in a medium-sized bowl.
Add oats and lentils to the bowl and stir to combine.
Place 1/4 cup (60 mL) peanut butter in the bottom of a container. Use a spoon to smear up the sides. Add the oat base, and top with jam. Cover and refrigerate overnight. Alternatively, divide peanut butter between 4 mason jars or cups, and gently smear up the sides of the jar. Divide oat base into each jar and top with the jam. Cover and refrigerate overnight.
When ready to serve, garnish with fresh raspberries and enjoy!
tips
Cooking red split lentils is quick and easy! In a medium pot, bring 1/3 cup (75 mL) dry red split lentils (rinsed & drained) and 1 cup (250 mL) water to a boil. Reduce heat and simmer 5-7 minutes or until lentils are soft and cooked through, adding more water as needed. Drain and rinse with cool water and set aside to cool.
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