‘’PB&J-style’’ Overnight Oats

‘’PB&J-style’’ Overnight Oats


10 minutes
rest overnight
1 serving





⅓ cup Oatbox Field Berries Overnight Oats
½ cup Original oat m*lk
1 cup of frozen raspberries
1 tablespoon of maple syrup
Almond butter (pre-made or homemade*)
Oatbox Almond Butter and Blueberry Granola





 1. In an airtight bowl, mix ⅓ cup of Oatbox Field Berries overnight oats with ½ cup of oat milk. Refrigerate overnight or for at least 6 hours.


2. In the meantime, make your raspberry compote. In a saucepan, over medium heat, cook down 1 cup of frozen raspberries and 1 tablespoon of maple syrup until you reach your desired consistency (approximately 5-8 mins). Chill completely.


3. When your overnight oats have set, top them with 1 tablespoon of almond butter, 1 tablespoon of raspberry compote, and as much Oatbox Almond butter and blueberry granola as you want. Enjoy !


*Homemade Almond Butter

Ingredient :

3 cups of raw almonds

Honey or Maple Syrup (optional)

1. Preheat your oven to 350 F. On a baking sheet, roast the almonds in a single even layer for 10 minutes. Let cool completely.

2. Transfer almonds to a food processor and process until smooth, about 15-20 minutes, scraping down the sides as you go with a rubber spatula. You may add a drizzle of honey or maple syrup to sweeten it.