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Peanut butter & date oat pots

Jars filled with overnight oats

Peanut butter & date oat pots

Name: Peanut butter & date oat pots
Prep time: 10 min
Total time: 10 min
Yield: 6
Cuisine: British
Ingredients: 180g porridge oats; 75g 100% crunchy peanut butter; 40g stoned medjool dates chopped; 2 tsp vanilla extract; 5 x 120g pots plain bio yogurt (or 600g from a large pot); ground cinnamon for dusting

Sara Buenfeld

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Serves 6

Easy

Prep: 10 mins

No cook

A star rating of 4.3 out of 5.47 ratingsRate

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Try these make-ahead overnight oats for a healthy start to your day. They're naturally sweetened with dates and cinnamon and a good source of calcium.

Healthy

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

180g porridge oats
75g 100% crunchy peanut butter
40g stoned medjool dates

chopped
2 tsp vanilla extract
5 x 120g pots plain bio yogurt

(or 600g from a large pot)
ground cinnamon

for dusting

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Nutrition: per serving

kcal299
fat11g
saturates3g
carbs34g
sugars13g
fibre4g
protein13g
salt0.2g

Method

step 1

Tip the oats into a large bowl and pour over 600ml boiling water. Add the peanut butter, dates and vanilla and stir well. Cool, then stir through 240g of the yogurt. Dilute with a small amount of water if the consistency is a little stiff.
step 2

Spoon into six glasses, then top with the remaining yogurt and dust with cinnamon. Cover each glass and keep in the fridge until ready to eat. Will keep well for up to five days.

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Recipe from Good Food magazine, January 2019

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A star rating of 4.3 out of 5.47 ratings

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