I love making overnight oats. They are a food trend from the last few years that I’ve really embraced: they’re easy, versatile and delicious. I typically make mine with muesli as opposed to plain rolled oats because I like the added texture that the seeds and fruit in muesli offer, and I always add peanut butter (crunchy, of course). Recently, though, I became aware of just how many calories my beloved full-fat crunchy peanut butter was adding to my otherwise healthy overnight oats, and I began looking for a substitute. My first thought was almond butter but, after a bit of research, I found out that almond butter is actually super calorie dense, just like peanut butter, so it was out. Then, like a message from heaven, I happened to stumble across PBFit® on Instagram.
PBFit® is powdered nut butter. Basically, you mix it with water, et voilá! you’ve got peanut butter. I won’t lie to y’all, it’s not as salty or sweet as the real deal, but it ain’t half bad – if you’re looking for overnight oats that taste more like a Reese’s candy bar, these aren’t the ones for you; but if you’re looking for oats that taste like, well…oats, then this is a recipe you should try. Not to mention, using PBFit® instead of ‘real’ peanut butter saves me TONS of calories that I really just don’t need to be devoting to condiments. To put it in perspective: PBFit® has 70 calories in 2 tbsp; regular crunchy peanut butter has 190 FOR THE SAME AMOUNT. That’s a net savings of 120 calories, or the equivalent of one glass of wine. From where I’m sippin,’ that’s worthit.
These overnight oats don’t lose any of their appeal due to the PBFit® substitution, and they really are awesome: nice and thick, not too sweet, and really filling. Here’s how I put them together.
1/3 cup + 1 tbsp store-bought muesli
1 tbsp chia seeds
1 packet PBFit® mixed with water (or, for the purists out there, 1 tbsp peanut butter)
1/2 cup soy milk
Handful dried cranberries
◊ Feel free to use any fruit you like! Truth be told, I prefer this with fresh blueberries – they add some sweetness that I really like in this recipe, but I was short on blueberries and long on dried cranberries, so here we are. Fresh blueberries can be put right in the jar with the oats and other ingredients!
Combine everything in a bowl and store in air-tight containers in the fridge overnight!
Before eating, give the oats a good stir to incorporate any remaining liquid and serve with a drizzle of honey or some turbinado sugar over the top (if desired). Enjoy!
Yield: 1 cup (I use an 8 oz jar)
Serving Size: 1 cup
Calories: Approx. 430 calories per serving (if made with PBFit®)
Dietary Info: Vegetarian. Vegan. Gluten-Free.
◊ These are SUPER filling, in my opinion. I typically split one jar up into two meals. I may eat one half before I head to the gym and one half after, or sometimes I eat half as a morning snack and half as an afternoon snack.