Eating Bird Food · by Brittany Mullins★ 4.5 (86)
Peanut Butter Overnight Oats
NUTRITION · PER SERVING480M COOK
CAL 27%·PRO 44%
CARBS 58G42% OF CAL
10G FIBER17G SUGAR31G OTHER
FAT 27G45% OF CAL
5G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A no-cook breakfast of oats soaked overnight in almond milk and Greek yogurt with peanut butter, maple syrup, and blueberries. Creamy, protein-rich, and ready to eat in the morning.
mainamericangluten freevegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 1 cup old fashioned rolled oats
- 1 cup unsweetened vanilla almond milk
- 1/2 cup plain Greek yogurt
- 2 Tablespoons peanut butter
- 2 teaspoons maple syrup
- 1 teaspoon chia seeds
- 1/2 teaspoon vanilla
- pinch of sea salt
- toppings: blueberries (extra peanut butter and chopped peanuts)
At a glance
PER SERVING · TIME 480M
CAL 27%·PRO 44%
CARBS 58G42% OF CAL
10G FIBER17G SUGAR31G OTHER
FAT 27G45% OF CAL
5G SAT22G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 8h
- Sodium
- 304mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 622mg
- Calcium
- 215mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 480M
- SODIUM
- 304MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.