Gluten-Free Vegan PB&J Overnight Oats Recipe for Meal Prep

These PB&J Overnight Oats make a simple, plant-based breakfast you can prep ahead and enjoy all week. I used raspberry chia jam and almond butter, but use any nut butter or fruit you prefer. Vegan and gluten-free.

PB&J Overnight Oats (gluten free, vegan)

If you haven’t tried overnight oats yet, they’re an easy, nutritious way to start the day. I recently reintroduced oats into my routine and found they boosted my energy and digestion, so I plan to keep them in rotation. These oats are versatile: make a batch for meal prep and customize the flavors however you like.

For this version I used almond butter and a quick raspberry chia jam. The jars assemble beautifully and store well, making them perfect for busy mornings. Serve them chilled or warm—both are delicious.

What You Need to Make These PB&J Overnight Oats:

Simple pantry staples are all you need to make this recipe.

• Gluten-free oats — choose certified gluten-free if you are sensitive. (I used Bob’s Red Mill.)
• Dairy-free milk — I used unsweetened almond milk; full-fat coconut milk also works for a creamier texture.
• Chia seeds
• Raspberries
• Maple syrup or date syrup for sweetness
• Nut butter of choice — almond butter is great here, but peanut, cashew, or sunflower seed butter work too
• Vanilla extract

How To Make PB&J Overnight Oats:

Plan to prep at least 6 hours ahead, so I usually make these the night before.

1. Make the raspberry chia jam: In a small saucepan combine 1 cup raspberries, 1.5 tablespoons chia seeds, and 1.5 tablespoons maple or date syrup. Bring to a gentle boil, mashing the raspberries as it heats. Cook until it bubbles and thickens to a jam-like consistency. Remove from heat and cool. Store in an airtight container in the fridge for up to 5 days.

2. Prepare the oats: In a container combine 1 cup gluten-free oats, 1 cup dairy-free milk, 1.5 tablespoons chia seeds, 2 tablespoons maple or date syrup, and 1/2 teaspoon vanilla extract. Stir to coat the oats, then refrigerate for at least 6 hours or overnight.

3. Assemble jars: Spoon about 2 tablespoons nut butter into each jar. Add oats to fill the jar halfway, spread a layer of raspberry chia jam, then top with the remaining oats. Serve cold or warm briefly in the microwave if you prefer heated oats. Enjoy.

Optional add-ins to change things up:

• Sliced bananas
• Chocolate chips or cacao nibs
• Shredded coconut
• Slivered almonds or other nuts

If you try these PB&J Overnight Oats, tag @maryswholelife on Instagram — I love to see your versions!

Looking for other plant-based ideas?

Paleo Pumpkin Pie Smoothie

Vegan Berry Crisp

Paleo Vegan Chocolate Mousse

Happy cooking!

Mary

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