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Easy Meals

Almond Butter & Jelly Overnight Oats

Almond butter & jelly overnight oats make for a classic and delicious breakfast anytime of year! Made dairy-free simply with old-fashioned oats, chia seeds, creamy almond butter, mixed berry jelly and lots of cinnamonthey “cook” in your fridge overnight!

how to make dairy free almond butter and jelly overnight oats

This post was created in partnership with The Quaker Oats Company. As always all opinions are my own and I appreciate your support!

Overnight oats are one of my favorite ways to enjoy oats! Even though I work from home and have the luxury of taking extra time to make breakfast, I like prepping them the night before to have them ready to go in the morning for breakfast time!

How I flavor my overnight oats tends to change with the season. In the fall it should come as no surprise that I like adding pumpkin, but one flavor combination that never fails year-round is almond butter and jelly!

Like the classic combination of peanut butter and jelly that reminds me of the lunch I packed for school of all of those years, almond butter and jelly overnight oats are a slightly more refined, yet equally delicious version.

Oats are a great option for breakfast time because of the nutrition they provide. They’re definitely a pantry staple I recommend having on hand. I often share other ways I use them on Instagram too!

For over 140 years, Quaker has been the leading expert in oats, committed to combining science, scale, passion and expertise, and dedicated to researching all that this powerful grain has to offer. Their nourishing oats are produced with high standards of quality, taste and safety.

The oats used in each variety of Quaker Oats – instant, quick, old fashioned and steel cut – are 100% whole grain, and ounce per ounce, they all provide similar amounts of fiber, vitamins and minerals.

Oats & Heart Health

Oats are a simple and great way to support a healthy heart. There’s solid evidence that whole grain oats and oat bran can help lower blood cholesterol thanks to the power of beta-glucan – a soluble fiber, largely unique to oats, that basically tells your liver to pull LDL (bad) cholesterol out of the blood. Then, it binds to some of the cholesterol in your gut, keeping it from ever reaching your bloodstream.  Three grams of soluble fiber from oats as part of a diet low in saturated fat and cholesterol may help reduce the risk of heart disease.  A serving of Quaker Old Fashioned Oats provides 2 grams.  Another reason why adding oats to your diet in a variety of ways is a great idea!

dairy free almond butter and jelly overnight oats

Ingredients for Almond Butter & Jelly Oats

  • Quaker Old Fashioned Oats
  • unsweetened non-dairy milk (almond or oat)
  • unsweetened almond butter
  • no sugar added blueberry or raspberry preserves (or can be fresh muddled blueberries or raspberries)
  • chia seeds or hemp seeds
  • cinnamon

Almond Butter & Jelly Overnight Oats

Maggie Michalczyk, RDN
These almond butter and jelly overnight oats “cook” in your fridge overnight for a delicious and nutritious no-fuss breakfast anytime of year! 
Prep Time 5 mins
Cook Time 8 hrs 10 mins
Servings 1 serving


  • ½ cup Quaker Old Fashioned Oats
  • 1/2 cup unsweetened non-dairy milk almond or oat
  • 1 11/2 tsp. unsweetened almond butter
  • 1 tbsp. no sugar added blueberry or raspberry preserves or can be fresh muddled blueberries or raspberries
  • 1 tsp. chia seeds / hemp seeds
  • dash of cinnamon


  • In a small bowl, combine oats, milk, chia seeds and cinnamon. Mix until well combined, cover and refrigerate for at least 4 hrs or overnight.
  • In the morning add half of the oats to a small bowl or jar, top with almond butter and jelly or muddled fruit and then top with the other half of the oats. Sprinkle with extra cinnamon on top and enjoy! 
Keyword almond butter and jelly overnight oats

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old fashioned overnight oats with almond butter and jelly
Pumpkin Recipes

Pumpkin Spice Almond Butter

Pumpkin spice almond butter is a must have for fall! It’s spiced just right and easy to make in a food processor — perfect on top of everything from toast to apples slices this fall!

As a huge nut butter lover, nothing sounded better to me than to combine my two favorite things — pumpkin spice and almond butter into one delighted spread that is perfect and healthy for the season!

Almond butter is easy to make at home (and in some cases a lot cheaper!). My tip for getting inexpensive raw almonds is to pick them up in the bulk section of your grocery store. You can find a lot of different nuts, seeds, and flours (including almond flour!) for a lot cheaper in that section!

To make this pumpkin spice recipe you will process the almonds in a food processor until almond butter starts to form. It may seem like it’s taking a long time, but that’s normal. The almond butter will start forming a few minutes into processing.

When you get to a slightly creamy and drizzle-y consistency, the almond butter will be warm, throw it in the fridge for a few minutes and then eat it on one of the delicious and healthy ways I suggested below!

best pumpkin spice almond butter
how to make pumpkin spice almond butter

Ingredients for Pumpkin Spice Almond Butter

  • raw almonds
  • coconut oil
  • dates
  • pumpkin pie spice
  • cinnamon
  • vanilla
  • salt

How to Use Pumpkin Spice Almond Butter

The possibilities are truly endless, but here are some of my favorite ways to use this delicious spread!

  • on a pumpkin spice bagel
  • on a pumpkin spice english muffin
  • on pumpkin spice toast
  • on pumpkin bread — like this better than Starbucks healthy pumpkin bread!
  • Mixed into your coffee for a hint of fall
  • in a pumpkin spice smoothie
  • with honeycrisp apple slices
  • with a bananas or berries
  • drizzled on popcorn
  • drizzled on pancakes or waffles
  • on top of oatmeal like these pumpkin flax overnight oats
  • make and A&J sandwich (like a PB & J except with almond butter!)

Almond butter is a good source of healthy fat and protein, both are crucial for fullness and satiety. Pairing it with fruit or a source of whole grains makes it part of a well rounded snack and something you’ll want to reach for at 3pm on a crisp fall day (because it’s pumpkin spice!).

When it comes to snacking, my rule of thumb is something I call the “P & F’ power couple, aka protein and fiber! These two things will make your snack work harder for you and keep you fuller for longer.

pumpkin spice almond butter

Pumpkin Spice Almond Butter

Maggie Michalczyk, RDN
Pumpkin spice almond butter is perfect on top of literally anything in the fall! Almond butter is easy to make at home and this pumpkin version is perfect for the season! 
Prep Time 2 mins
Cook Time 7 hrs 59 mins
Servings 1 1/4 cup almond butter


  • 2 cups raw almonds
  • 1-2 dates soaked in warm water with the pits removed (omit if you prefer unsweetened)
  • 2 tbsp. coconut oil
  • 3 tsp. pumpkin pie spice + more for sprinkling on top
  • 2 tsp. cinnamon
  • splash of vanilla extract
  • pinch of salt


  • 1. Combine all of the ingredients except for the coconut oil, and dates in a food processor. Pulse on high. It will take a few minutes for the almonds to start to turn into a creamy consistency.
  • 2. Add the coconut oil in 1 tbsp at a time, and the dates and continue pulsing. ( I had the pulse setting going and did other things in my kitchen in the meantime!) It will roughly take about 5 minutes to get the right consistency, and for the dates to be incorporated.
  • 3. Once it look spreadable, transfer to an airtight container and store in the fridge or on your counter for up to a week. Sprinkle more pumpkin pie spice on top of it as you use it! 

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Nutritious Treats

Vanilla Almond Butter (Copycat RX Bar Vanilla Almond Butter)

Make vanilla almond butter that tastes exactly like the RX Bar version at home with this easy and recipe with extra protein! It’s amazing with a banana or simply on toast!

Ever since RX Bar launched their nut butter packets I’ve been hooked! They were a great snack on my recent trip to Thailand, and are perfect for having after the gym or on-the-go with an apple or banana. The flavor combination of almond and vanilla is super good and just really natural tasting — not fake at all like other flavored things can be.

All of the flavors of the RX bar nut butter packets are delicious (hello maple!) and I got to thinking (because my supply of vanilla almond butter was dwindling) that there’s got to be an easy way to redo the recipe at home. Enter this recipe for vanilla almond butter with a protein twist that tastes just as good as the real thing.

Ingredients for Vanilla Almond Butter (Copy Cat RX Bar Vanilla Almond Butter)

All you need to make this recipe is raw almonds, vanilla extract, 1-2 dates and collagen peptides for a boost of protein. My favorite way to eat it is with a banana for a quick snack that contains healthy carbs, fat and protein. You’ll love how easy it is to make your own nut butter at home!

  • Raw Almonds
  • Dates
  • Coconut Oil
  • Vanilla Extract
  • Salt
  • Collagen (optional)

Equipment / Utensils:

Check out this reel I made for this recipe on Instagram!

vanilla almond butter (RX Bar copycat vanilla almond butter)

Vanilla Almond Butter (Copycat RX Bar Vanilla Almond Butter)

Maggie Michalczyk, RDN
  • 2 cups raw almonds 
  • 2 scoops Vital Proteins Collagen 
  • 2 tbsp. coconut oil
  • 1-2 pitted dates (for less sweetness only use 1)
  • 2 tsp. vanilla extract
Prep Time 2 mins
Cook Time 10 mins
Servings 1 cup


  • Slather this dreamy vanilla almond copycat RX Bar almond butter on just about anything for a delicious creamy snack. It’s easy to make and cost effectice!


  • In a food processor combine almonds, collagen peptides, date(s), vanilla and coconut oil.
  • Continue pulsing for 3-4 minutes until it looks like almond butter is starting to form at the bottom of your bowl. At first the nuts will look like they are just finely chopped–don’t worry it will start turning to almond butter!
  • Scrap the sides of the food processor bowl occasionally. 
  • Once the nut butter is at a spreadable consistency, scrape out of food processor and into a glass jar. 
  • Store in the fridge for up to two weeks.  

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