Can a breakfast built the night before still taste like it took effort? Kefir's tang plus a swirl of peanut butter says yes; the oats soften into something closer to pudding by morning, and the natural sourness of the kefir balances the peanut butter's richness in a way milk alone can't quite manage. Kefir shows up in a lot of our overnight oats — see Raspberry and Almond Overnight Oats or Apple and Walnut Overnight Oats for more combinations.
Ingredients
- 1/2 cup rolled oats
- 3/4 cup plain milk kefir
- 2 tablespoons natural peanut butter
- 1 tablespoon ground flaxseed
- 1 tablespoon maple syrup
- 1/4 teaspoon vanilla extract
- Pinch of sea salt
- Sliced banana and extra peanut butter, for topping
Instructions
- Combine the oats, kefir, peanut butter, flaxseed, maple syrup, vanilla, and salt in a jar.
- Whisk or stir vigorously until the peanut butter is fully incorporated and no streaks remain.
- Cover and refrigerate overnight, or at least 6 hours.
- Stir before serving and loosen with a splash of kefir if needed.
- Top with sliced banana and an extra drizzle of peanut butter.
Nutrition Facts (per serving)
| Calories | 340 |
| Total fat | 15g |
| Total carbohydrates | 39g |
| Dietary fiber | 7g |
| Protein | 13g |
| Sodium | 140mg |
Why This Is Good for Your Gut
Milk kefir can contain more than a dozen strains of bacteria and yeast, including Lactobacillus kefiri, a species largely unique to kefir that's been studied for its effect on gut barrier function; the flaxseed adds soluble mucilage fiber that gels overnight and slows digestion, keeping you fuller longer.
Dessert for breakfast, backed by a decent amount of science.
This recipe is for informational purposes only and is not a substitute for professional dietary advice.
