Overnight Oats With PB2

Ingredients

• 45 g (½ cup)rolled oats (gluten-free if necessary)
• 120 g (½ cup)plain plant-based yoghurt
• 120 ml (½ cup)plant-based milk
• 1 tablespoon (about 6 g PB2 or 16 g peanut butter)PB2 or peanut butter
• ¼ teaspoon liquid stevia or 15 ml (1 tablespoon) maple syrupliquid stevia or maple syrup
• 60 g (½ cup)raspberries
• 60 g (¼ cup)coconut milk whipped cream
• As neededcoconut cream from the top of a can of coconut milk
• To tasteliquid stevia or coconut sugar

Instructions

1. 1

   Mix the oats

   In a small bowl, combine the oats, plant-based yoghurt, plant-based milk, PB2 or peanut butter, and liquid stevia or maple syrup. Cover and refrigerate overnight, or for 8 hours.

2. 2

   Whip the coconut

   Scoop the coconut cream from the top of a can of coconut milk. Whip it in a stand mixer with the whisk attachment, then add your chosen sweetener to taste.

3. 3

   Finish and serve

   The next morning, take the oats out of the refrigerator and stir in the raspberries. Top with the coconut whipped cream and serve.

What are overnight oats?

Overnight oats are oats softened by soaking in a liquid in the fridge rather than cooking them on the hob. This American-style breakfast pairs them with plant-based yoghurt and milk, then adds peanut flavour, raspberries and coconut cream.

The make-ahead method gives the oats time to absorb the liquid, while the fruit and whipped topping bring contrasting flavours and textures.

Nutrition and macros by portion

The nutrition label shows one serving as written: 499 calories, 0g protein, 0g carbs, 0g fat.

The oats and maple syrup contribute most of the carbohydrates, while peanut butter and coconut cream add much of the fat; plant-based yoghurt and milk contribute some protein, depending on the products used. Pair a portion with a protein-rich savoury food if you want a more balanced breakfast plate.

Choosing the oats and base

Oats: Rolled oats soften during the long chill but retain some texture. Use gluten-free oats if needed.

Plant-based base: The yoghurt adds body and the milk loosens the mixture. Stir them through thoroughly so the oats are evenly moistened.

PB2 or peanut butter

PB2: This powdered peanut product mixes into the oat base and gives it peanut flavour.

Peanut butter: Use it as the stated alternative for a richer, thicker mixture. Stir well to distribute it through the yoghurt and milk.

Getting the texture right

Soaking: Refrigerate the covered mixture overnight or for 8 hours, as directed. The oats should be softened by morning.

Whipped topping: The method uses the firm coconut cream from the top of a can of coconut milk. Whip it with the stand mixer's whisk attachment and sweeten to taste.

Sweetness and fruit

Sweetener: The oat mixture uses either liquid stevia or maple syrup. The coconut topping is sweetened separately with liquid stevia or coconut sugar, so taste it as you add the sweetener.

Raspberries: Stir them into the oats just before serving. This keeps the fruit as a fresh, distinct part of the finished bowl.

Make-ahead timing

The oats need at least 8 hours in the refrigerator, so mix them the evening before breakfast. The recipe prepares the coconut topping separately and adds it the next morning.

For the intended texture, keep the oat mixture covered while it chills and assemble it with the berries and topping when ready to serve.

Serving ideas

Serve the oats cold, with the raspberries stirred through and coconut whipped cream on top. The recipe is presented as a breakfast, and the fruit-and-cream finish also makes it feel like a treat.

For a more rounded plate, pair a portion with another savoury or protein-containing breakfast food of your choice.

Recipe notes & tips

• Cover the oat mixture before refrigerating it overnight.
• Choose gluten-free oats if you need the dish to be gluten-free.
• Stir the peanut butter thoroughly into the yoghurt and milk to avoid clumps.
• Sweeten the coconut topping gradually and taste as you go.
• Add the raspberries in the morning, just before serving.

Variations

• Use maple syrup: Choose it instead of liquid stevia in the oat mixture.
• Choose peanut butter: Swap it for PB2 for a richer, thicker oat base.
• Change the fruit: Replace the raspberries with another soft fruit you enjoy.
• Sweeten with coconut sugar: Use it to sweeten the coconut topping to taste.
• Use gluten-free oats: Choose certified gluten-free rolled oats when needed.

Common mistakes to avoid

• Short soak: The oats may remain firm; refrigerate them for the full 8 hours.
• Uncovered chilling: The mixture can dry out; cover the bowl before refrigerating.
• Uneven mixing: Peanut butter or PB2 can clump; stir it well into the liquid and yoghurt.
• Adding fruit too early: The berries lose their fresh finish; stir them in the next morning.
• Using the wrong coconut layer: The recipe calls for the cream from the top of the can, not the thinner liquid.

How to store

Keep the covered oat mixture refrigerated and use it within 2 days for the best texture. Store the whipped coconut cream separately in the fridge and add it when serving; stir the oats before eating.

Frequently asked questions