I make a big jar of these High-Protein Peanut Butter Overnight Oats most Sundays and keep it in the fridge for grab-and-go breakfasts all week. It’s creamy, nutty, and steadier than a smoothie for mid-morning energy. This recipe blends rolled oats, Greek yogurt and milk with peanut butter for extra protein, then tops the jars with banana, nuts and a few chocolate chips for a treat-like finish. If you already enjoy protein-forward breakfasts such as cottage cheese breakfast oats, you’ll love how this stays chewy and satisfying without extra morning prep.
Why you’ll love this dish
This is a fast, filling breakfast that doubles as a snack. The oat-y base provides slow-release carbs while Greek yogurt and peanut butter add protein and creaminess—perfect for morning workouts or long work sessions. It’s budget-friendly (simple pantry staples), kid-friendly (peanut butter and chocolate chips are crowd-pleasers), and easy to customize. Make it for weekday breakfasts, pack it for travel, or serve at a relaxed weekend brunch when you want something nutritious but not fussy.
“Hands down the easiest protein boost I’ve added to my routine—keeps me full until lunch.” — a weekly oat-maker
How this recipe comes together
Step-by-step overview
- Measure and mix the wet and dry base: rolled oats, Greek yogurt, milk, peanut butter and flavorings.
- Stir until evenly combined so oats hydrate evenly.
- Refrigerate covered for at least 6 hours (overnight is best) so oats soften and thicken.
- Stir and finish with fresh banana slices, nuts and a few chocolate chips just before eating.
This short workflow means active hands-on time is under 5 minutes, and the fridge does the rest.
What you’ll need
- 1 cup rolled oats
- 1/2 cup Greek yogurt (use full-fat or low-fat depending on preference)
- 1 cup milk (dairy or plant-based)
- 2 tbsp peanut butter (stir well if natural; creamy or crunchy both work)
- 1 tbsp honey or maple syrup (for vegan swap use maple syrup)
- 1/4 tsp cinnamon
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 Banana, sliced, for topping
- 1/4 cup Nuts, for topping (almonds, walnuts, or pecans)
- 2 tbsp Chocolate chips, for topping
Substitutions & notes: rolled oats give the best texture; quick oats soften faster but can become mushy. Greek yogurt is the protein powerhouse here—if you want higher protein, add a scoop of unflavored protein powder (reduce milk slightly).
Step-by-step instructions
- In a medium bowl or a wide-mouth jar, add 1 cup rolled oats.
- Spoon in 1/2 cup Greek yogurt and pour 1 cup milk over the oats.
- Add 2 tbsp peanut butter, 1 tbsp honey or maple syrup, 1/4 tsp cinnamon, a pinch of salt and 1/2 tsp vanilla extract.
- Stir vigorously until everything is combined and the peanut butter is dispersed in the mixture. Scrape down the sides so no dry oats remain.
- Cover the bowl or seal the jar and refrigerate for at least 6 hours, ideally overnight, so the oats absorb the liquids and soften.
- Before serving, give the oats a quick stir. If the mixture is too thick, loosen with a splash of milk.
- Top with sliced banana, 1/4 cup nuts and 2 tbsp chocolate chips as desired. Serve cold or at room temperature.
Best ways to enjoy it
- Serve in a jar with toppings layered for visual appeal: oats, banana, nuts, then chocolate chips on top.
- Pair with a small fresh fruit salad or a hard-boiled egg for more protein.
- Make a parfait: spoon half the oats into a bowl, add a layer of sliced banana, then the rest of the oats and finish with nuts.
- Bring a spoon and eat straight from the jar for a portable breakfast that won’t spill in a bag.
Storage and reheating tips
- Refrigerate in airtight jars or containers for up to 3–4 days. Stir before eating.
- These oats are best eaten cold, but you can warm a single portion in the microwave for 20–30 seconds if you prefer it warm—add a little milk after heating to restore creaminess.
- Freezing is possible but not ideal: texture can change once thawed. If you freeze, leave off fresh toppings and thaw overnight in the fridge before serving.
Pro chef tips
- Use chilled peanut butter straight from the jar; a brief whisk with a fork helps it blend smoothly into the dairy.
- If you like extra body, stir in 1 tablespoon of chia seeds when mixing—this boosts texture and nutrition.
- For a silkier texture, whisk the yogurt and milk together before adding to the oats.
- Pack toppings separately if making lunches to keep them crunchy until you eat.
If you want other high-protein breakfast ideas that use dairy differently, check out these high-protein cottage cheese recipes for inspiration.
Creative twists
- Chocolate-banana: add 1 tbsp cocoa powder to the base and top with banana and extra chocolate chips.
- Berry-peanut: swap sliced banana for fresh berries and finish with a drizzle of honey.
- Nut butter swap: almond or cashew butter work well if someone prefers a different nut flavor.
- Vegan version: use plant-based yogurt and milk, and replace honey with maple syrup.
- Add-ins: a scoop of protein powder, a tablespoon of flaxseed meal, or a pinch of nutmeg for a different spice profile.
Common questions
Q: How long do I need to soak the oats?
A: At least 6 hours for proper hydration; overnight (8–12 hours) gives the best, evenly softened texture.
Q: Can I use quick oats or instant oats instead of rolled oats?
A: Yes, but quick oats will become softer and can turn mushy if left too long. Reduce soak time slightly if you prefer a firmer texture.
Q: Is this safe for kids to eat?
A: Yes—ingredients are common kid-friendly foods. Be mindful of nut allergies and replace peanut butter with seed butter if needed.
Q: Can I add protein powder?
A: Absolutely. Mix an unflavored or complementary-flavor protein powder into the wet ingredients; you may need a splash more milk to reach the right consistency.
Q: What’s the shelf life in the fridge?
A: Stored in an airtight container, these oats stay good for 3–4 days. Fresh toppings should be added just before serving.
Q: Can I make single-serve jars?
A: Yes—divide the base into mason jars for easy portioning and packing.
Conclusion
If you want a high-protein, low-fuss breakfast that tastes like a treat but fuels your day, this peanut butter overnight oats recipe is a winner. For an alternate take and another tested version, see the Peanut Butter Protein Overnight Oats recipe on The Almond Eater.
Print
High-Protein Peanut Butter Overnight Oats
- Total Time: 360 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A creamy, nutty, and protein-packed breakfast option that’s perfect for grab-and-go meals throughout the week.
Ingredients
- 1 cup rolled oats
- 1/2 cup Greek yogurt
- 1 cup milk (dairy or plant-based)
- 2 tbsp peanut butter
- 1 tbsp honey or maple syrup
- 1/4 tsp cinnamon
- 1 pinch salt
- 1/2 tsp vanilla extract
- 1 Banana, sliced (for topping)
- 1/4 cup Nuts (for topping: almonds, walnuts, or pecans)
- 2 tbsp Chocolate chips (for topping)
Instructions
- In a medium bowl or wide-mouth jar, add rolled oats.
- Spoon in Greek yogurt and pour milk over the oats.
- Add peanut butter, honey or maple syrup, cinnamon, salt, and vanilla extract.
- Stir vigorously until combined; ensure no dry oats remain.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, stir and adjust consistency with milk if needed.
- Top with sliced banana, nuts, and chocolate chips. Serve cold or at room temperature.
Notes
Store in airtight containers for up to 3–4 days. Best enjoyed cold, but can be warmed briefly in the microwave if preferred.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American