Gluten free Peanut Butter and Jam Overnight Oats Recipe (vegan, dairy free)

My gluten free peanut butter and jam overnight oats recipe is sooo easy to make. Plus, it's vegan and dairy free too.

Course Breakfast
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 jars


  • 4 tbsp peanut butter

For the raspberry jam

  • 250 g raspberries
  • 200 g jam sugar
  • 1/2 lemon

You'll also need

  • 2 small jam jars (to serve)


  1. 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.

  2. Add your jam sugar and the zest and juice of half a lemon.

  3. 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.

  4. Fill a third of your jar with overnight oats. Then add your jam layer. 

  5. 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.

  6. 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.

  7. Enjoy!