Peanut Butter Overnight Oats

Day PartBreakfast
Cuisine TypeAmerican
Peanut Butter Overnight Oats

Chef Sam Gasboro

Culinary Nutrition Associates

Chef Sam Gasboro develops recipes for, a resource for K-12 foodservice operators. This kid-friendly oatmeal not only meets school nutrition guidelines, but it is also prepared and portioned ahead and kept refrigerated until the next day. The oatmeal “cooks” in the fridge. That labor-saving bonus allows kitchen staff to serve a healthy grab-and-go breakfast with ease.


3½ lb. (6 cups + 6 tbsp.) creamy peanut butter

2 oz. (1/4 cup) vanilla extract

18 oz. (1½ cups) honey

1 gal. lowfat milk

2¼ lb. rolled oats

25 cups frozen mixed unsweetened berries, thawed


1. In steam-jacketed kettle or large saucepan over medium heat, combine peanut butter, vanilla and honey. Add milk and whisk until smooth. (Larger batches can be combine in a large bowl with mixer at low speed.)

2. Stir oats into peanut butter mixture until well blended. With #8 scoop, portion mixture into 10- to 12-oz. cups. Top each portion with ½ cup berries. Cover and refrigerate overnight.

Photograph courtesy of National Peanut Board

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