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 minutesminutes
Cook Time 10 minutesminutes
Total Time 15 minutesminutes
Servings 2jars
Ingredients
4tbsppeanut butter
For the raspberry jam
250graspberries
200gjam sugar
1/2lemon
You'll also need
2smalljam jars(to serve)
Instructions
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.