Peanut Butter and Raspberry Oats

Course: Breakfast
Cuisine: Vegan
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Calories: 243kcal
Author: The Greedy Vegan
This recipe takes the best from the PB&J sandwich and turns it into a healthy alternative that is "cooked" in the fridge. Ingredients are listed as: metric ( imperial )
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  • 250 ml almond milk
  • 50 g rolled oats
  • 1 tbsp peanutbutter
  • 1 tsp coconut sugar or sweetener of your preference
  • 1 banana
  • 60 g raspberries frozen
  • 1/2 tsp vanilla essence

Optional topping:

  • 1 tsp palm sugar optional
  • 1 tsp heated peanut butter optional


  • Mix the almond milk, oats and 1 tbsp peanut butter and divide them into 2 jars or suitable containers. Slice the banana thinly and layer on top. Add the raspberries, seal the container and store in the fridge until the oats have soaked up all the liquid. Ideally, leave them over night but they should be ready in about 2 hours.


Optionally you can drizzle 1 tsp of peanut butter onto the fruits. All you need to do is heat the peanut butter lightly which will liquify the oil and turn it into a drizzle. But you can as well sprinkle your peanut butter and raspberry oats with 1 tsp of palm sugar. I try to make my portions of this about two days ahead, but they never seem to last more than a day.
If you've ever had overnight oats and thought they were a bit boring I assure you that this recipe for peanut butter and raspberry oats will make you change your mind.


Serving: 1portion | Calories: 243kcal | Carbohydrates: 39g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 209mg | Potassium: 398mg | Fiber: 6g | Sugar: 12g | Vitamin A: 0.8% | Vitamin C: 15.7% | Calcium: 17.1% | Iron: 8.7%