Rich and creamy and full of plant-based protein, these easy Low-Fat Vegan Peanut Butter Overnight Oats are the perfect breakfast for anyone on the go.
This post is also featured in my Easy Plant Based Breakfast Ideas For 2020 roundup.
This isn’t a new recipe. I actually created this recipe waaaaay back in the day when I first started blogging. Those posts are pretty painful for me to look at (bad lighting, weird angles, horrible formatting), but I also love comparing those posts to where I’m at now and seeing how much I’ve grown and learned since then. I know so much more about lighting, angles and styling when it comes to photography and I’ve finally made some progress in the coding and SEO of my posts so that people can find my recipes easier. Yay!
Since these Low-Fat Vegan Peanut Butter Overnight Oats have been such a hit on Pinterest, I thought it would be fun to make them for breakfast and rephotograph them so that people actually have some nicer pictures to look at when they end up on my blog. It was fun to whip up one of my old recipes and I also learned that I left out a key ingredient in the original recipe: sweetness! For me, I can eat things that are pretty bland, but I’m sure other people would like something a little more sweet when it comes to these Low-Fat Peanut Butter Overnight Oats. Either way, the added sweetener is optional, so do whatever suits you best!
When I don’t incorporate sweeteners to my oats, I almost always use ripe bananas or dried fruit to add a little bit of natural sweetness, so those are also great options when it comes to these Low-Fat Vegan Peanut Butter Overnight Oats. I can’t remember the last time I didn’t whip an overly ripe banana into my hot oatmeal or add in some chopped fruit and raisins to overnight oats. I just need sweetness and texture in my first meal of the day or else I’m never quite satisfied.
If you’re also looking to get more plant-based protein in your life, these Low-Fat Vegan Peanut Butter Overnight Oats are a great option. The peanut flour provides 16 grams of protein alone, not counting the protein from the oats and chia seeds. To add even more nutritional oomph, top these oats off with some chopped almonds or walnuts, ground flax seed, or an extra drizzle of regular nut butter. Even some cacao powder (or cocoa powder) would be a great add in for a Reese’s peanut butter type taste. Get creative! If you’re new to this blog, or just haven’t seen my older posts, I hope you enjoy this repost of my Low-Fat Vegan Peanut Butter Overnight Oats!
Don’t forget to comment down below, rate this recipe and share it with others!
Low-Fat Vegan Peanut Butter Overnight Oats
Rich and creamy and full of plant-based protein, these easy Low-Fat Vegan Peanut Butter Overnight Oats are the perfect breakfast for anyone on the go.
Ingredients
- 1/2 cup rolled oats
- 1/4 cup peanut flour
- 1 tablespoon chia seeds
- 1 cup almond milk
- Optional: 1-2 teaspoons liquid sweetener
- Optional toppings: chopped nuts, dried fruit, sliced banana, cinnamon, etc.
Instructions
- In a large mug or bowl, mix all of the ingredients together, except for the optional toppings. About two minutes later, stir again to make sure none of the chia seeds have clumped together.
- Cover with plastic wrap and place in the fridge for at least 4 hours or overnight.
- In the morning stir again and add your favorite toppings!
Notes
*Peanut Flour is similar to PB2 powder, but contains only one ingredient. You can find the brand I buy here!
Prep time does not include overnight soaking hours.
Maria says
Hey Faith! It’s your long-lost neighbor, Maria 😀
Just wanted to say how much I have been loving trying different recipes on your blog since I’ve been home. A lot less intimidating when I know that I have easy access to all of the ingredients. Anyway, this recipe is my new fav breakfast. I started making it last week and it has been one of the most filling and energizing breakfasts that I’ve ever had. Also very simple to make and grab out of the fridge in the morning, which are definite plus-s (pluses?) Anyway, thanks for the never-ending recipes. Hopefully in a few short months I’ll be able to impress you with my skills!!
Faith says
MARIA! So good to hear from you and this comment made my day. I’m so glad you’re enjoying cooking. I’m kind of jealous of all the food you have access to back home. I just made the TJ blondie bars you gave me last night and they were such a treat. I’m so glad you like this recipe. I need to make it again soon! I miss having you here and having a baking/cooking buddy:)
Healthy Grocery says
Can look at my blog to see nutritional facts of low fat food at grocery stores.
Faith says
Okay thanks!!
Rhianna Hammerle says
hello! Does this mean I can sub with 1/4 cup of PB2? Very keen to try out! Xx
Faith says
You can definitely use PB2! I hope you like it!
Liv @ Healthy Liv says
Thanks so much for the peanut flour recommendation, Faith! I was actually looking at PB2 on Amazon & Vitacost yesterday, but was bummed to see that it had added sugar. I’d love to try adding peanut flour to smoothies!
Faith says
Yeah for sure Liv! My mother-in-law told me about it and I’ve been hooked since! It’d be great in smoothies so I hope you can get some soon!