Breakfast and Brunch Cereals Oatmeal Recipes Overnight Oat Recipes Protein Powder Overnight Oats with Blueberries and Peanut Butter Be the first to rate & review! 1 Photo Blueberries and peanut butter in these overnight oats make for a filling sweet breakfast. Packed with protein and sweetened with agave, these oats will surely keep you going until lunch time. Recipe by Yoly Updated on January 24, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo Prep Time: 10 mins Additional Time: 8 hrs Total Time: 8 hrs 10 mins Servings: 2 Yield: 2 overnight oats Jump to Nutrition Facts Ingredients ¾ cup almond milk ½ cup oats 2 tablespoons peanut butter 2 tablespoons chia seeds 2 tablespoons agave nectar 1 scoop vanilla protein powder 1 cup frozen blueberries Directions Mix almond milk, oats, peanut butter, chia seeds, agave, and protein powder in a bowl until well combined. Divide mixture between 2 Mason jars. Top each jar with 1/2 cup blueberries. Refrigerate for 8 hours, or overnight. Cook's Note: If oats are too thick, add more almond milk until desired consistency is reached. I Made It Print Nutrition Facts (per serving) 435 Calories 15g Fat 52g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 2 Calories 435 % Daily Value * Total Fat 15g 19% Saturated Fat 3g 15% Cholesterol 6mg 2% Sodium 245mg 11% Total Carbohydrate 52g 19% Dietary Fiber 11g 38% Total Sugars 27g Protein 28g Vitamin C 4mg 18% Calcium 170mg 13% Iron 3mg 14% Potassium 309mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved