Peanut Butter and Jam Yogurt Overnight Oats

Make peanut butter and jam yogurt overnight oats, from the first ingredient to the finished breakfast.

INGREDIENTS | Makes 1 serving
40 g Rolled oats (Dry weight.)
12 g, a rounded teaspoon Peanut butter (The kind that is peanuts and salt. Sweetened spreads carry more carbohydrate.)
150 ml Unsweetened soya milk
100 g Greek yogurt, 0% fat
1 tsp (7 g) Jam
60 g Raspberries
Ingredient notes on the recipe page.

METHOD
1. Loosen the peanut butter with a little of the soya milk in a jar until it is pourable, then stir in the rest of the milk and the yogurt.
2. Stir in the oats, lid on, fridge overnight.
3. In the morning, spoon the jam over and add the raspberries.

Contains gluten cereals, milk, peanuts and soya.
Oats count as a gluten cereal under UK labelling and ordinary oats are milled alongside wheat. Certified gluten-free oats are a separate ingredient here.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/peanut-butter-jam-overnight-oats

AI-generated images illustrating the recipe.

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