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Mason jar of peanut butter Greek yogurt overnight oats topped with banana slices and a peanut butter drizzle on a wood table

Greek Yogurt Peanut Butter Overnight Oats

No-cook overnight oats made with Greek yogurt, peanut butter, and chia seeds for a high-protein breakfast you mix the night before.
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Prep Time 5 minutes
Total Time 4 hours 5 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: American, American comfort, Tex-Mex, Italian-American
Calories: 882
Ingredients Method Notes

Ingredients
  

  • 1 cup old-fashioned rolled oats / 80 g
  • 1 1/2 cups plain Greek yogurt, 2% / 340 g
  • 3 tbsp creamy peanut butter / 48 g
  • 1 cup whole milk / 240 ml; plus extra for thinning if needed
  • 2 tbsp chia seeds / 20 g
  • 1 tbsp honey / 20 g
  • 1 tsp vanilla extract
  • 1 pinch salt
  • 1 banana, sliced , optional; for topping

Method
 

  1. In a mixing bowl, whisk the Greek yogurt, milk, peanut butter, honey, and vanilla together until smooth with no streaks of peanut butter left.
  2. Stir in the rolled oats, chia seeds, and a pinch of salt until every bit of oat is coated in the yogurt mixture.
  3. Divide the mixture between two 16 oz / 470 ml mason jars, pressing down gently so there are no air pockets.
  4. Cover the jars and refrigerate for at least 4 hours, or overnight, until the oats have softened and the mixture has thickened like pudding.
  5. In the morning, stir each jar and check the texture. If it's thicker than you like, stir in 1 to 2 tablespoons of milk.
  6. Top with sliced banana, a drizzle of extra peanut butter, or a handful of granola right before eating.

Notes

  • Whisk peanut butter into the wet ingredients before adding oats to avoid clumps.
  • Use pint-sized mason jars for easy stacking in the fridge.
  • Chill at least 4 hours, overnight gives the best texture.
  • Stir well before eating, ingredients settle as they sit.