Overnight Oats are very familiar! I’m not one to follow the crowd, but this time I followed, and I’m so happy that I did! I’ve been playing in the kitchen to create allergy friendly and gluten-free options for breakfasts on Sundays before long runs. And, chocolate and peanut butter oats is the winner. These gluten-free overnight oats have calcium, magnesium, potassium, carbohydrates, and of course – protein. I don’t like eating large meals before runs, and this recipe yields the perfect portion size.
Overnight Oats are very easy to make. Place all the ingredients in a small mason jar with a screw top lid. Please don’t forget to stir all the ingredients very well. Place in the refrigerator for at least 8 hours.
I enjoy these gluten-free overnight oats without a topping. The overnight oats have enough nutrients and protein. But, if you prefer a “crunch,” I suggest crumbled gluten-free chocolate cookies, chopped slivered almonds, and maybe some fruit.
- I used Justin’s Classic Peanut Butter which has dry roasted peanuts and palm oil. And, it’s certified gluten-free and vegan.
- I tested the recipe with both Justin’s Hazelnut Butter Spread and Nutella ®. Both are great choices for this recipe.
- Bob’s Red Mill Gluten-Free Rolled Oats are certified gluten-free and vegan and is consistently the best option for overnight oats.
- Green Valley Organics ® lactose-free plain yogurt is an excellent choice for this recipe and commonly found at many grocery stores.
Time to eat again… Enjoy
- 1/3 cup gluten free oats
- 1/3 cup almond milk
- 1/3 cup lactose-free yogurt
- tablespoon gluten free peanut butter
- tablespoon hazelnut spread
- teaspoon chia seeds
- Combine oats, milk, yogurt, peanut butter, hazelnut spread and chia seeds in the mason jar and stir to combine. Cover and refrigerate for at least 8 hours.
Kitchen Tools Mason Jar
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