These rich and creamy strawberry overnight oats with peanut butter make a delicious, quick and easy, nutritious breakfast – perfect for busy adults and fussy children alike.
Today I am sharing a delicious recipe for strawberry overnight oats with peanut butter.
Overnight oats are the most convenient breakfast idea I know. Just throw all the ingredients together, stir and refrigerate overnight. That’s how it basically works and the best thing about it is that you can create endless flavour combinations! All you have to do in the morning is give it a stir and enjoy your oats creation!
Strawberry overnight oats
This recipe is bursting with strawberries!
The reason I used a lot of strawberries is that as the oats expand overnight they will inevitably absorb some of the strawberry flavour. So I wanted to ensure it doesn’t get lost in this recipe. I’ve pureed most of the strawberries, chopped the rest and combined with the other ingredient. That way the strawberry flavour really comes through in this recipe.
Although I am using fresh strawberries this recipe does not need to be seasonal. If you prefer you can use frozen strawberries any enjoy this healthy oats breakfast any time you like.
Ingredients
Peanut butter adds an extra nutrition boost to this strawberry overnight oats recipe. It’s high in protein so ideal to enjoy for breakfast. Peanut butter may not be the most typical choice of ingredient to pair with strawberries but this flavour combination is surprisingly successful. But don’t take my word for it, make this recipe and see for yourself!
I used crunchy peanut butter, but you can use smooth if you prefer.
The strawberries have replaced the milk in this overnight oats recipe, though I also added a bit of ricotta cheese for a richer, creamier texture. (I’ve also done this in cherry overnight oats and mocha overnight oats). The amount of honey (use maple syrup if you prefer) in this recipe really depends on how sweet you want your breakfast to be. 1.5 tablespoons of honey produces moderately sweet overnight oats so feel free to adjust this amount to suit your preference.
Step-by-step recipe instructions
1.Chop up the strawberries, combine with the peanut butter, ricotta and honey (or maple syrup).
2. Puree until smooth.
3. Stir in the oats and remaining chopped strawberries and place in a jar or bowl, covered.
4. Refrigerate overnight. In the morning give a stir, add more fruit if you like, and enjoy!
Expert tips and FAQs
- Use jumbo rolled oats, NOT instant oats.
- Either smooth or crunchy peanut butter is fine.
- It’s ok to use ether fresh of frozen strawberries.
- I used honey but you can swap it for maple syrup or agave syrup. Adjust the amounts to suit your preference.
- Because of the high fruit content I used ricotta to tone down the tanginess but you could use yogurt instead if you prefer (the overall effect will be more tangy).
- Keep refrigerated for up to 2 days.
- Not suitable for freezing.
You might also like
- Sweet Potato Overnight Oats
- Poppy Seed Overnight Oats
- Healthy Vegan Plum Crumble with Oats
- Chai Porridge with Passion Fruit
- Healthy Homemade Muesli Recipe
You may also like this collection of 18 healthy, easy vegetable breakfast recipes.
Keep in touch
Leave a comment and let me know how your strawberry peanut butter overnight oats have turned out for you, thanks!
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Strawberry Overnight Oats with Peanut Butter
Ingredients
- 350 g strawberries
- 3 tablespoons peanut butter smooth or crunchy
- 3 tablespoons ricotta
- 1/2 cup jumbo rolled oats
- 1.5 tablespoons honey/maple syrup adjust amount to suit your preference
Instructions
- Puree 300 g of the strawberries with the peanut butter, ricotta and honey. Chop up the remaining strawberries, add into the mixture along with the oats and stir thoroughly. Place in a jar and close the lid (or use a bowl, covered) and refrigerate overnight.
- Serve with more strawberries, a sprinkle of chia seeds, any other seeds, or enjoy on its own.
Notes
- Use jumbo rolled oats, NOT instant oats.
- Either smooth or crunchy peanut butter is fine.
- It's ok to use ether fresh of frozen strawberries.
- I used honey but you can swap it for maple syrup or agave syrup. Adjust the amounts to suit your preference.
- Because of the high fruit content I used ricotta to tone down the tanginess but you could use yogurt instead if you prefer (the overall effect will be more tangy).
- Keep refrigerated for up to 2 days.
- Not suitable for freezing.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
Hi, I am Monika, welcome to Everyday Healthy Recipes! This blog is all about creatively simple recipes with a healthy twist, old classics with a modern take, and an occasional Polish dish thrown into the mix - all easy to make, healthy and delicious, perfect for everyday cooking. 
That looks and sounds delicious!
Thank you Sarah:)
This looks just perfect ? Monika. I have yet to try overnight oats and this just might be the right way to give it a try!! Thanks for cohosting.
Thank you Zeba! Overnight oats are great as a snack, not just breakfast, my children like them as an after school snack:)
Two words => YES PLEASE!! I just love how pretty these overnight oats are and how delicious they sound AND they are wonderfully healthy to boot – what’s not to like?? 😀 Eb x
Thank you! I’ve started making more overnight oats recently pretending the weather is warmer than it actually is and I need something refreshing in the morning:)
Thank you for co-hosting Monika. Do you think rice milk or another dairy free alternative would work? Love this idea and it is so pretty.
Thanks! Glad you like the recipe:) I am not sure about using rice milk, it might dilute the mixture too much, you need something with the consistency of the ricotta, such as dairy free yogurt perhaps? Ricotta is the only dairy product I used. Hope you find something suitable:)
What a pretty pink your overnight oats have turned with all of those fab strawberries in there. And I love the idea of including some ricotta for the creaminess, great idea Monika,
Angela x
Thank you Angela! I do like colour in my food:)