You can pretty much always find some version of these overnight chia oats in my fridge. I use it as a base for breakfast bowls, add spoonfuls to smoothies to make them extra creamy and thick, or just eat it as is for a high-protein snack. This PB&J version really takes it up a notch with homemade sneaky berry beet chia jam and creamy, salty peanut butter for that nostalgic PB&J flavor.
This breakfast will keep you satiated and energized until lunch! Each serving is packed with fiber, healthy fats, and will give you 27g of protein, which you could ramp up even more by adding a scoop of your favorite protein powder or topping with extra Greek yogurt.
Ingredient highlight
Chia seeds! These small but mighty seeds pack in the omega-3 fats, fiber, calcium, and zinc. They are also a complete protein, containing all of our essential amino acids, making them a great plant-based protein option. Chia seeds are great for hydration because they absorb a lot of water, which helps regulate body fluids and retain electrolytes.
Servings 4 (about 5 cups)
Prep Time 15 minutes Ingredients
For the raspberry jam:
- 10 oz frozen raspberries (about 2 cups), thawed*
- 1 medium beet, cooked, quartered**
- 1 tbsp chia seeds
- 1-2 tbsp maple syrup (optional)
For the chia oats:
- 1 cup rolled oats
- 1 1/2 cups plain whole milk Greek yogurt
- 3/4 cup chia seeds
- ¼ cup hulled hemp seeds
- ¼ cup peanut butter, plus more for topping
- 1-2 tbsp maple syrup (optional)
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- 3 cups water
- *To quickly thaw these, microwave them in 20 second intervals until they are no longer frozen.
- *Use any berry (or any fruit) in place of raspberries. If the fruit is not blending easily, you can add some water to thin it out. Different fruits have different water content. The mixture should be liquidy and will thicken up a lot as it sits.
- **You can’t taste the beet, so it really sneaks in some veggie power and adds sweetness and vibrant color to the jam, but you could totally leave it out and add another ½ cup raspberries.
Instructions
- Get 4 (16 oz) jars or containers out and ready to be filled. We’ll make the jam layer first!
- In a high-speed blender, add the berries and beet and blend until smooth. Add the chia and maple syrup (if using) and blend again to combine. Add about ¼ cup to each jar or bowl and transfer the rest to a small container.
- To the blender (you can rinse or leave it for a pink tint), add the oats, yogurt, chia, hemp, peanut butter, maple syrup (if using), cinnamon, salt, and water. Blend until combined. It will be very liquidy – let it sit for a few minutes so it can thicken up a bit. Divide between the bowls or jars (about 1 heaping cup per serving).
- Top each with the remaining jam (about 1 heaping tablespoon), followed by a generous drizzle or dollop of peanut butter (about 1 tablespoon). Cover with lids and place in the fridge overnight or for at least 6 hours.
Items you can prep ahead (optional)
- Make the chia jam and the overnight oats.
- Assemble into individual jars/bowls.
Substitutions:
- To make dairy-free, use a dairy-free yogurt alternative.
- To make nut free, substitute peanut butter with tahini or sunflower butter. You could also leave it out and add an extra 2 tablespoons of chia seeds.
- You could use any nut butter in place of peanut butter.
- Feel free to leave out the hemp seeds.
- Use any berry (or any fruit) in place of raspberries. If the fruit is not blending easily, you can add some water to thin it out. Different fruits have different water content. The mixture should be liquidy and will thicken up a lot as it sits.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Add a scoop of chia oats to smoothies to thicken them up.
- Eat a smaller portion as a high-protein snack or for dessert (drizzle with maple syrup).
