Peanut Butter Chai Overnight Oats with Toasted Nuts

Quick Recipe Version (TL;DR)

• Yield: 2 hearty servings
• Prep Time: 15 minutes
• Cook Time: 10 minutes (toasting nuts)
• Total Time: 8 hours 25 minutes (including chilling)

Quick Ingredients

• 1 cup old-fashioned rolled oats
• 1 cup milk of choice (or 3/4 cup milk + 1/4 cup strong, cooled chai tea)
• 1/2 cup plain Greek yogurt
• 2 tbsp creamy peanut butter
• 1 1/2 tbsp chia seeds
• 1–2 tbsp maple syrup or honey
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cardamom + pinch ground cloves and black pepper
• 1/3 cup mixed nuts (peanuts, almonds, pecans), chopped
• Pinch fine salt

Do This

• 1. Toast chopped nuts in a dry skillet over medium heat for 4–6 minutes, stirring, until fragrant and lightly golden. Cool completely.
• 2. In a medium bowl, whisk milk, yogurt, peanut butter, maple syrup, vanilla, spices, and salt until smooth and creamy.
• 3. Stir in oats and chia seeds until everything is evenly coated and no dry pockets remain.
• 4. Divide mixture between 2 jars or containers, cover tightly, and refrigerate at least 8 hours or overnight.
• 5. Just before serving, roughly crush the toasted nuts if desired and stir the oats to loosen. Add a splash of milk if too thick.
• 6. Top each serving with toasted nuts, an extra drizzle of peanut butter, a pinch of cinnamon, and any fresh fruit you like.
• 7. Serve chilled straight from the fridge, or warm gently in the microwave with an extra splash of milk.

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Why You’ll Love This Recipe

• Creamy, cozy chai and peanut butter flavors make breakfast taste like dessert, but with real nourishment.
• Overnight prep means breakfast is completely ready when you wake up—no morning cooking required.
• Toasted nuts add crunch and a deep, roasty flavor that balances the sweet, spiced oats.
• Easily customizable: use your favorite milk, adjust the sweetness, or tweak the spices to your taste.

Grocery List

• Produce: 1 ripe banana or 1 crisp apple (optional, for topping).
• Dairy: Milk of choice (dairy or non-dairy), plain Greek yogurt (2% or whole), butter (optional, for toasting nuts).
• Pantry: Old-fashioned rolled oats, creamy peanut butter, chia seeds, mixed nuts (peanuts, almonds, pecans or walnuts), maple syrup or honey, vanilla extract, ground cinnamon, ground ginger, ground cardamom, ground cloves, black pepper, fine sea salt, neutral oil (optional, for nuts), chai tea bag or chai concentrate (optional).

Full Ingredients

For the Overnight Oats Base

• 1 cup old-fashioned rolled oats (not quick oats or steel-cut)
• 1 cup milk of choice (dairy, oat, almond, soy, etc.)
  • Or: 3/4 cup milk + 1/4 cup strong, cooled chai tea for extra chai flavor (see below)
• 1/2 cup plain Greek yogurt (2% or whole milk for creaminess)
• 2 tbsp creamy natural peanut butter (stirred until smooth)
• 1 1/2 tbsp chia seeds
• 1–2 tbsp maple syrup or honey, to taste (start with 1 tbsp if you prefer less sweet)
• 1 tsp pure vanilla extract
• 1/8 tsp fine sea salt (a small pinch; enhances flavor)

For the Chai Spice Flavoring

• 1/2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/8 tsp ground cardamom
• 1/8 tsp ground cloves (or allspice, if you prefer)
• A small pinch freshly ground black pepper (about 1/16 tsp; optional but helps create true chai warmth)
• Optional tea boost: 1 chai tea bag steeped in 1/4 cup boiling water for 5 minutes, then completely cooled (use in place of 1/4 cup of the milk above)

For the Toasted Nut Topping

• 2 tbsp unsalted peanuts, roughly chopped
• 2 tbsp raw almonds, roughly chopped
• 2 tbsp pecans or walnuts, roughly chopped (optional, for extra richness)
• 1 tsp neutral oil or melted butter (optional, for oven-toasted nuts)
• Small pinch fine sea salt

Optional Garnishes

• 1–2 tbsp extra creamy peanut butter, for drizzling
• Extra maple syrup or honey, to taste
• 1 ripe banana, sliced, or 1 small apple, finely chopped
• Extra pinch of cinnamon or chai spice blend for dusting

Step-by-Step Instructions

Step 1: Toast and cool the nuts

Preheat your oven to 350°F (175°C). Line a small baking sheet with parchment paper for easy cleanup. Spread the chopped peanuts, almonds, and pecans/walnuts in a single layer. If you like a slightly richer flavor, toss them with 1 teaspoon of neutral oil or melted butter; otherwise, leave them dry for a lighter topping.

Bake for 7–9 minutes, stirring once halfway through, until the nuts smell fragrant and are lightly golden at the edges. Keep a close eye toward the end; nuts go from toasted to burnt quickly. Remove from the oven, sprinkle with a small pinch of salt while warm, and let them cool completely on the pan. Cooling allows them to crisp up. Set aside to use as a crunchy topping later.

Stovetop option: Toast the nuts in a dry skillet over medium heat, stirring often, for 4–6 minutes until fragrant and lightly browned. Transfer to a plate to cool.

Step 2: Mix the creamy chai base

In a medium mixing bowl, add the milk, Greek yogurt, peanut butter, maple syrup or honey, vanilla extract, and salt. If you are using the optional chai tea, make sure it is completely cooled, then add it now, reducing the milk to 3/4 cup so the total liquid remains 1 cup.

Whisk everything together until the mixture is smooth and the peanut butter is fully incorporated. You are aiming for a creamy, pourable consistency with no streaks of peanut butter. This is the flavor backbone of your oats, so taste a tiny spoonful and adjust sweetness if needed.

Step 3: Add chai spices, oats, and chia seeds

To the same bowl, sprinkle in the cinnamon, ginger, cardamom, cloves, and black pepper. Whisk again so the spices are evenly dispersed; you should not see clumps of spice. The mixture will smell like a cozy chai latte at this point.

Now stir in the rolled oats and chia seeds. Use a spatula or spoon to fold them in, scraping down the sides and bottom of the bowl so no dry oats hide in the corners. The oats should be fully coated in the creamy chai mixture, and the chia seeds should be evenly speckled throughout. The mixture will look loose now; it will thicken significantly as the oats hydrate and the chia seeds gel.

Step 4: Portion and chill overnight

Divide the mixture evenly between 2 jars, glasses, or airtight containers. Pint-size (16-ounce / 475 ml) mason jars work well and leave room for toppings, but any container with a tight lid will do.

Smooth the tops and tap the jars gently on the counter to remove air pockets. Cover tightly with lids or plastic wrap. Refrigerate for at least 8 hours or up to 24 hours. During this time, the oats and chia seeds will absorb the liquid, thicken, and soften, turning into a spoonable, creamy breakfast.

Step 5: Prep toppings and adjust consistency

Just before serving, roughly crush or chop the cooled toasted nuts if you prefer smaller, more even pieces. This makes them easier to sprinkle and ensures crunchy bites in every spoonful.

Take the jars of oats out of the fridge. The mixture will be quite thick. Stir each jar well from top to bottom to loosen and re-distribute the chia seeds and oats. If it feels too thick for your taste, add a splash or two (1–3 tablespoons) of milk and stir until you reach your ideal consistency—anywhere from pudding-like to more pourable.

Step 6: Garnish and serve

Top each serving with a generous handful of the toasted nuts. Drizzle with a little extra peanut butter and a spoonful of maple syrup or honey if you like it sweeter. Add sliced banana or chopped apple for freshness and natural sweetness, and finish with a light dusting of cinnamon or chai spice.

Enjoy your oats cold straight from the fridge for a grab-and-go breakfast, or warm them gently in the microwave (about 30–45 seconds) with an extra splash of milk, stirring halfway, until just warmed through. Serve immediately so the nuts stay nice and crunchy.

Pro Tips

• Use rolled oats, not quick oats. Old-fashioned rolled oats give the best creamy-yet-chewy texture. Quick oats can turn mushy, and steel-cut oats will stay too firm unless heavily adjusted.
• Cool the nuts completely. Adding warm nuts to the chilled oats will soften them and create condensation. Let them cool fully on the pan or plate for maximum crunch.
• Adjust the chai level. For a milder flavor, cut the spices in half. For a bolder, coffeehouse-style chai, add an extra pinch of each spice or use the optional strong brewed chai tea.
• Control the sweetness. Start with less sweetener, then taste and add more on top in the morning if needed. The flavor concentrates as the oats sit.
• Make several jars at once. This recipe easily doubles or triples. Mix a big batch in a bowl and portion into jars for grab-and-go breakfasts for several days.

Variations

• Almond chai overnight oats: Swap peanut butter for almond butter and use sliced almonds instead of peanuts. Top with a few dried apricots or raisins for a softer, chewy contrast.
• Mocha chai oats: Replace 1/4 cup of the milk with strong brewed coffee or espresso and keep the chai spices the same. The result is a bold, cafe-style breakfast.
• Dairy-free version: Use a rich plant-based yogurt (such as coconut or oat) and your favorite non-dairy milk. Check that your sweetener is vegan if needed and skip the butter when toasting nuts.

Storage & Make-Ahead

Store the overnight oats in sealed jars or containers in the refrigerator for up to 4 days. For the best texture, keep the toasted nuts in a separate airtight container at room temperature and add them just before serving so they stay crisp.

If the oats thicken too much as they sit, stir in a splash of milk right before eating. You can prepare a large batch on Sunday, portion into individual jars, and enjoy ready-made breakfasts all week. The flavors actually deepen and meld after the first day, making days 2–3 especially delicious.

Nutrition (per serving)

Approximate values for 1 of 2 servings, made with 2% dairy milk, 2% Greek yogurt, 2 tablespoons peanut butter, 1 1/2 tablespoons chia seeds, 2 tablespoons maple syrup total, and 1/3 cup mixed nuts:

Calories: ~560 kcal; Protein: ~21 g; Carbohydrates: ~55 g; Fiber: ~9 g; Total Fat: ~26 g; Saturated Fat: ~6 g; Added Sugars: ~8–10 g. These numbers are estimates and will vary based on the specific brands and ingredients you use.