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reamy overnight oats with raspberry and peanut butter

Breakfast

Overnight Oats with Raspberries & Peanut Butter

This easy make-ahead bowl mixes oats, nonfat yogurt, raspberries, and peanut butter into a smooth, filling breakfast. The flavors stay simple and balanced. You wake up to something ready and reliable.

Nutrition Facts
Kcal 659
Protein 25 g
Carbs 82 g
Fat 26 g
Fiber 14 g
Recipe Details
Prep Time5
Servings1
CuisineAmerican
MealBreakfast
DifficultyEasy
AllergensLactose, Peanuts

Ingredients

  • 50 g rolled oats
  • ½ cup nonfat yogurt
  • ½ cup milk, 2% reduced fat
  • 2 tbsp peanut butter (40 g)
  • ¾ cup raspberries (frozen)
  • 1 tbsp honey (20 g)
This recipe uses nonfat yogurt and 2% milk to keep the protein high while keeping the texture creamy. Raspberries were chosen because they add fiber and a bright flavor without extra sugar. Swapping to blueberries slightly lowers fiber but keeps the same structure.

Preparation

  1. Stir oats, yogurt, milk, and half the peanut butter in a container the night before. Refrigerate.
  2. Thaw the raspberries overnight in a small bowl in the fridge.
  3. Remove the oats in the morning and add a splash of warm water if they feel too thick.
  4. Mash the raspberries with a fork and stir in the honey.
  5. Spoon half the oats into a glass and spread half the raspberry purée on top. Repeat for a second layer.
  6. Add the remaining peanut butter on top.
FitChef Tip: 1. If the oats thicken more than you like, loosen them with a bit of warm water. It brings back the creaminess fast. 2. Use a jar with a lid if you want a ready-to-grab breakfast for busy mornings.

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