3tablespoonscreamy peanut butteryou may also substitute almond or soy butter
1tablespoon baking cocoa
1tablespoonpure maple syrup
4tablespoonsplain Greek yogurt
1 ½teaspoonvanilla extract
¾-1cup1% milksee note
In a medium bowl combine all ingredients (I like to mix right in my storage container—so a glass Pyrex or mason jar).
(I like to mix right in my storage container—so a glass Pyrex or mason jar),
Stir just to blend.
Store covered in refrigerator 6-8 hours or overnight.
When ready to eat, serve cold or warm 1-2 minutes in microwave.
If it is too thick for you, add a little milk to thin it out.
Mixture will keep up to three days in refrigerator.
Can these be made ahead?
Yes! As the name suggests, these are meant to be made ahead—the day before in fact! I’ve made them in a larger batch though and they will keep up in the refrigerator for a few days.You can also make a big batch of the dry ingredients and divide it up into baggies. Label and add instructions to add the “wet” ingredients when you assemble them for overnight. This would mean the peanut butter, vanilla, Greek yogurt and milk.This is a great idea if you are short on space but want to get a bit ahead on the prep side of things and you can add the fresh ingredients later.
Can you freeze overnight oats?
I’ve not tried this but I’m not sure why not. One thing to consider though it the amount of thaw time-give it a good overnight or even a whole day in the refrigerator. Also, if you’re short on freezer space, making up the dry mixture as I mentioned above then adding the wet ingredients will help you do some prep ahead but still save space.