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Friday Fuel: PB&J Overnight Oats


Introducing… your miracle overnight breakfast: PB&J oats! Not only are they supercharged with everyone's favorite flavor combo, they’re easy to prep and loaded with goodness from chia seeds, raspberries and peanut butter. Whip up a batch at the beginning of the week and store them in the fridge for a delish breakfast you can grab on-the-go. 

Feel free to make your own substitutes - easily swap out almond milk for your own milk of choice or even opt for blueberries instead of raspberries for the chia jam. 


Sophie is wearing the Studio Onesie


Serves 2



  • 1 cup rolled oats
  • 1 cup almond milk
  • 2 tsp maple syrup 
  • 1/2 tsp cinnamon
  • 1 tsp vanilla extract (optional)
  • Pinch salt (optional)


Chia Jam

  • 1/2 cup frozen raspberries, defrosted
  • 2 tsp maple syrup
  • 1 tbsp chia seeds
  • Peanut butter topping
  • 2 tbsp smooth peanut butter (runny is best)
  • 2 tsp coconut oil, melted


Place oats, almond milk, maple syrup, cinnamon, vanilla and salt in 2 jars. Mix well. Place in the fridge for an hour to set. Meanwhile, make the chia jam by placing raspberries in a small bowl. Mash using the back of a fork until broken down, then stir in the maple syrup and chia seeds. Spread a layer on top of oat mixture. For the peanut butter topping, mix together ingredients and pour over the jam. Refrigerate overnight. 







Meet Sophie, the Sydney-based content creator behind Coconut and Bliss: a platform sharing easy, delicious recipes. In Sophie’s spare time you’ll find her in the kitchen, cooking up a storm or else teaching barre and pilates at the studio. Also working a full-time job in digital marketing, Sophie has a passion for understanding social media and using it to connect with audiences on a global scale. Find Sophie on instagram and TikTok at @coconutandbliss.  

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