My gluten free peanut butter and jam overnight oats recipe is sooo easy to make. Plus, it's vegan and dairy free too.
Place your raspberries into a large saucepan and heat until they start to breakdown a little. Then smoosh them against the saucepan with a spatula so that they break down further.
Add your jam sugar and the zest and juice of half a lemon.
Keep stirring until all the sugar is gone. Then bring to the boil and boil for 5 minutes. It should now be nice and jam-like and after cooling completely, it's ready for your gluten free overnight oats.
Fill a third of your jar with overnight oats. Then add your jam layer.
Add another layer of overnight oats, then spoon 2 tbsp peanut butter on top. Top with fresh raspberries and repeat if you're making two.
Finish with a dollop of overnight oats on top and a few fresh raspberries. Skip this step if you're saving them for another day, or putting the lid on to take with you on the go.