PB & B Overnight Oats (gluten-free, naturally-sweetened)

Lately, I’ve been on an overnight oats kick. I love it because it keeps me full for my morning run and provides me with so many nutrients.  Before I started making my own almond milk, I wasn’t a huge fan of overnight oats. I swear it tastes so much better and is creamier when you use homemade almond milk, so if you have the time and ingredients, please try making it. Plus, if you make it yourself, you don’t have all of those other added ingredients.

Peanut butter and bananas are two of my favourite foods, along with bread and chocolate, so obviously I had to make a breakfast that incorporates these foods.   These overnight oats are naturally-sweetened (with dates) and gluten-free.


  •  If you don’t have a blender to mix the dates into the milk, just finely chop the dates and mix into the oats. I sometimes prefer not blending the two because I like the chewy texture of the dates.
  • If you want a lighter version of the oats, omit 2 of the tablespoons of peanut butter and just keep the 2 tablespoons for drizzling.
  • To make one serving, simply divide the recipe in half.


– 1 cup + 2 tablespoons unsweetened almond milk (click here for recipe)
– 3 medjool dates
– 1  cup gluten-free large flake oats
– 2 tablespoons chia seeds
– 4 tablespoons natural peanut butter, divided (chunky or smooth)
– 1 banana, thinly slices

1. Make your almond milk if using homemade.
2. Measure out 1 cup + 2 tablespoons of the milk. Store the remainder in the fridge.
3. Blend the 3 dates with the milk using a blender on high speed.  If you don’t have a blender, then omit this step and just add chopped dates to the mixture.
4. Combine the almond milk, oats, chia and 2 tablespoons peanut butter.  Store in a mason jar or another type of container in your fridge for several hours or overnight.  If you are making these oats for multiple people, you may want to divide it into separate containers so you have single-serve portions.
5. When ready to serve, layer with bananas and drizzle with the remainder of the peanut butter.  Sometimes, I will do the layering before putting it into the fridge next day. The bananas may go slightly brown, but it saves a step if you are rushed in the morning.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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