Welcome to the first Breakfast Food Friday!  I’m so excited to share my overnight peanut butter cookie dough oats with banana (in a jar), which I mentioned on Wednesday.

The recipe itself is delicious, but the remnants of a jar of White Chocolate Wonderful took it to the next level.  The combination of flax and chia seeds make these overnight oats somewhere between cake batter & cookie dough consistency – so delicious!

 

Peanut Butter Cookie Dough Overnight Oats

Prep Time: 5 mins

Cook Time: Overnight

Ingredients (1 serving)

 

  • 1/4 cup oats (I used old fashioned)
  • 2 Tbsp peanut flour or PB2
  • 1 Tbsp peanut butter (or a jar that’s almost empty!)
  • 1 Tbsp ground flax
  • 1 tsp chia seeds
  • 5 drops stevia or 1 tsp brown sugar
  • 1/2 tsp nutritional yeast or pinch salt
  • 1/4 cup greek yogurt, plain or vanilla
  • 3/4 cup milk

Instructions

Stir together dry ingredients.

Add in yogurt, mixing well, then stir in milk.

Refrigerate overnight.

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Approximate nutrition (not including PB left in jar):  235 calories, 24g carbs, 7g fat, 21g protein

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