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Peanut Butter Overnight Oats with Yogurt

Course Breakfast
Cuisine American
Keyword Gluten-Free, Oatmeal, Peanut Butter
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings 1 serving
Calories 317kcal
Author Lauren Goslin


  • 1/2 cup oats
  • 1/2 cup milk of your choice
  • 1 heaping tablespoon Greek yogurt
  • 1/2 teaspoon vanilla extract
  • dash sea salt you may need a bit more if using an unsalted peanut butter
  • 1 Tablespoon natural peanut butter
  • 2 teaspoons maple syrup
  • 1/4 teaspoon cinnamon


  • Mix the milk and peanut butter in a bowl until well combined (there shouldn't be any peanut butter clumps).
  • Add in the rest of the ingredients.
  • Cover and refrigerate for 1-8 hours.
  • Enjoy!


Nutrition facts are based on using unsweetened almond milk.
WW Points:


Sugar: 13.7g | Fiber: 6.1g | Calories: 317kcal | Fat: 12g | Protein: 10.3g | Carbohydrates: 44g