While I favor novelty in my travels, restaurant choices, and weekend outings, my weekday breakfast routine is comfortingly predictable. It’s no secret that oats are my grain of choice for the morning meal, but the warm summer months have ushered in a new approach to breakfast. Today, I’m sharing a recipe that has been heavy in my summer rotation: PB & J Overnight Oatmeal.

For the past several weeks, I’ve been drawn to the rhythm of whipping up a batch of this recipe on Sunday nights, front-loading my breakfast prep so that weekday mornings run more smoothly. The individually portioned jars are ideal for breakfast on the go, and after a swift bike ride into Oldways HQ, this sweet, chilled concoction is the ultimate refresher.

To begin, add 1 ½ cups frozen wild blueberries and 1 tablespoon water to a large microwavable bowl, and heat for 2-3 minutes on high. The berries should look goopy. (You may also warm them on the stove.) Once they are heated, add 4 teaspoons of chia seeds to the bowl, stir well, and set in the refrigerator to chill for 15-20 minutes. The chia seeds will form a gel and thicken up the blueberries into a pleasant, jelly-like texture.

While the blueberry jam is chilling, set out 4 jars (12.5 oz or larger) and fill each jar with ½ cup rolled oats and 1 teaspoon chia seeds. 

In a blender, add 3 cups unsweetened vanilla almond milk, 4 dates, and 2 tablespoons peanut butter, and blend until well combined. Almond milk is my preference in this recipe, because I find that nut milks are not as prone to spoiling as dairy milk — which is especially important, given that this recipe is meant to be prepared ahead of time. 

Evenly pour the almond milk mixture into the 4 jars and stir well. 

After 15-20 minutes or so, your chia jam should be noticeably thicker. That means it’s good to go.

Evenly spoon out the blueberry jam into the four jars. Then, cover with a lid and refrigerate overnight, or for at least 6 hours, before serving. This recipe keeps for up to a week in the fridge, and can easily be made a few days ahead of time. (Kelly)

PB & J Overnight Oatmeal

Ingredients

• 1 ½ cups frozen wild blueberries
• 2 tablespoons + 2 teaspoons chia seeds, divided
• 2 cups rolled oats
• 3 cups unsweetened vanilla almond milk
• 4 pitted dates
• 2 tablespoons peanut butter

Directions

1. Add 1 ½ cups frozen wild blueberries and 1 tablespoon water to a large microwavable bowl, and heat for 2-3 minutes on high. The berries should look goopy. (You may also warm them on the stove.) Once they are heated, add 4 teaspoons of chia seeds to the bowl, stir well, and set in the refrigerator to chill for 15-20 minutes. The chia seeds will form a gel and thicken up the blueberries into a pleasant, jelly-like texture.
2. While the blueberry jam is chilling, set out 4 jars (12.5 oz or larger) and fill each jar with ½ cup rolled oats and 1 teaspoon chia seeds. 
3. In a blender, add 3 cups unsweetened vanilla almond milk, 4 dates, and 2 tablespoons peanut butter, and blend until well combined. 
4. Evenly pour the almond milk mixture into the 4 jars and stir well. 
5. After 15-20 minutes or so in the fridge, your blueberry chia jam should be noticeably thicker. Once the blueberry chia jam has thickened up, evenly spoon out the blueberry jam into the four jars. Then, cover with a lid and refrigerate overnight, or for at least 6 hours, before serving. This recipe keeps for up to a week in the fridge, and can easily be made a few days ahead of time.

Makes 4 servings

Nutrition per Serving: Calories: 320, Total Fat: 11g, Saturated Fat: 1.5g, Carbohydrate: 45g, Fiber: 10g, Protein: 9g