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Overnight Peanut Butter & Honey Chia Oats

Overnight oats are one of my go-to breakfasts and lately on mornings where I have a long run planned or a harder workout, I am loving this combination of oats, chia seeds, peanut butter, almond milk, and fruit. It is a little higher in calories/points than many overnight oats recipes I have used in the past, but it really provides the energy boost I need during a harder workout. Moreover, I have found I am not starving immediately after, which is a common problem when I have eggs or a lighter breakfast. You can use PB2 or regular nut butter in the recipe depending on your preferences, but PB2 is definitely a way to keep the calories lower. If you opt for regular nut butter, I would reduced it to just one tablespoon. This adds around 45 calories.

What are your favorite breakfasts on longer or harder exercise days?

Overnight Peanut Butter & Honey Chia Oats
Servings: 1
Serving Size: 1.25 cups
Nutritional Information: 348.6 calories, 10g of fat, 31.1g of carbohydrates, 13g of fiber, 16g of protein, 9.8g of sugar
Weight Watchers® PointsPlus®: 8 *


  • 1/4 cup steel cut oats
  • 1 tbsp. chia seeds
  • 3/4 cup light vanilla almond milk (updated, I usually use 1 cup without problems but many people have had it turn out liquidy so start with 2/3 cup and add more if needed)
  • 2 tbsp. PB2 (divided)
  • 1/2 tbsp. honey
  • Optional: 1/2 sliced banana, 1/2 cup bluberries, 1/2 cup apples


  1. Mix together the steel cut oats, chia seeds, almond milk, and 1 tbsp. powdered PB2. You can also use regular or reduced fat peanut butter, but I would use 1/2 tbsp. Mix in any fruit you are using as well.
  2. Refrigerate for at least 4 hours, ideally overnight. Top with remaining prepared PB2 (or 1/2 tbsp. regular/reduced fat peanut butter) and honey.

* PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.

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I’m Kristen and I couldn’t be happier you are here. You will find a variety of healthy and delicious recipes that will not only taste great, but help you fit in your favorite jeans.

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8 Response to Overnight Peanut Butter & Honey Chia Oats

  1. Ed M on April 15, 2014

    Did you mean the decimal point? Is this really 48.6 calories? Doesn’t seem to track with 8 WW points.

    • Kristen on April 15, 2014

      You’re right – 348.6! Thanks for catching this. Just updated the recipe

  2. Marshall on April 15, 2014

    Do you normally eat this cold?

    • Kristen on April 15, 2014

      I normally eat it cold, especially now that it is getting warm out. However if you prefer it hot you can pop it in the the microwave for 1-2 minutes, adding a touch of milk if needed.

  3. MEM on April 17, 2014

    This looks delicious! I think the carb count on this is wrong though. There are 29 g of carbs in a quarter cup of steel cut oats alone, so I’m not sure how total carbs could be 11.1 g?

  4. Jacqueline Giron on April 17, 2014

    I made this and put in in the fridge for 7 hrs, and the steel cut oats was still very hard. The only option was to cook it, or leave it in the fridge and try it again tomorrow morning. I like it using regular oats, but this was too hard. Anyone else think it was really- uh -chewy?

    • Christina on May 12, 2015

      I’ve been making different versions of overnight oatmeal almost every day for the past 3 years (yes, I love it THAT much) and in my experience steel cut oats really need to soak for 10-12 hours, MINIMUM, before they’re soft enough to eat. Also, soaking them in a combo of almond milk + (Greek) yogurt seems to help the process along. Maybe it’s the bacteria in the yogurt? Anyway, bottom line: the longer you are able to soak steel cut oats, the better!

  5. Cheryl on April 20, 2014

    My husband has been into oatmeal lately. I’ve
    Been doing overnight in the crock pot.
    He has been enjoying that. I lovedthis recipe.
    I made it today. I looked at it after 4 hours.
    It is still very milky. Hoping by morning it will
    Did I miss a step? Do I need to cook it ?
    I love this site. I use so many recipes.


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