Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Peanut Butter & Jelly Overnight Oats.

I made this recipe ages ago and just realised I hadn’t got round to sharing it with you all.  I love overnight oat recipes as I’m not a morning person at all so I love the idea of just reaching into the fridge for breakfast.  Also if I’m having a super disorganised morning they are perfect just to pop into my handbag to enjoy when I get to the office.

I’ve gone with my one of my favourite combinations – peanut butter and jelly.  I’ve made peanut butter flavoured oats and topped it with a vibrant fresh raspberry compote.

I also have an apple gingerbread version of this recipe, which sounds a bit odd but tastes great.  I’ll share that in a few weeks with you all.

Peanut Butter & Jelly Overnight Oats

Other Breakfast Ideas

If you like this recipe for Gluten and Dairy Free Peanut Butter & Jelly Overnight Oats then you might like to try one of my other breakfast recipes:

More Recipes Please!

Like me, you also cook for other members of the family that do not require special dietary requirements.  I’ve recently started another website, Fiona Cooks, that captures all of those recipes.  If you want to check it out then please click on the following link: http://fionacooks.com



Peanut Butter & Jelly Overnight Oats (Gluten Free, Dairy Free)

Difficulty: Beginner Prep Time 10 min Cook Time 10 min Rest Time 4 hour Total Time 4 hrs 20 mins Servings: 2 Best Season: Suitable throughout the year


For the oats:

For the jelly topping:


  1. Place the oats, dairy free milk, maple syrup and peanut butter in a tub
  2. Stir until well combined
  3. Place in the fridge over night
  4. Make the jelly by placing the raspberries, cornflour, maple syrup and lemon juice in a small pan over a medium heat
  5. Simmer for 5-10 minutes until the raspberries are falling part
  6. Chill in the fridge
  7. Split the oats between two glasses and top with the raspberry jelly
Keywords: gluten free oats
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