All I could think about last week was peanut butter and jelly variants.
Peanut butter jelly breakfast time toast with extra crunchy chia seeds. Peanut butter on the peanut butter bagel (omg). Peanut butter and clean strawberries spread on banana muffins. Peanut butter and jelly stuffed french toast.
Peanut butter and jelly forever and ever.
It’s funny, but PB&J doesn’t feel just like a nostalgic food to me. My parents under no circumstances excessively packed my lunch box with it, nor did they purchase me those weird small pasty white crustless iced PB&J sandwiches from Smucker’s. THEREFORE I already have no genuine reason or knowledge of why the taste has been an necessity in my life lately; however I cannot help but CRAVE it.
Talking about PB&J, what’s your preferred combo? I to go with crunchy peanut butter and raspberry jam. The grape is commonly way too lovely for me; however I recognize it’s what many was raised on and will forever adore. The other day I tried apricot preserves on peanut butter toast, which was brilliant too. So many variations, inadequate time.
Today I needed to talk about a recipe We created for whatever you PB&J enthusiasts: Peanut Butter Jelly BAKED Oatmeal! I am having an instant with this beautiful breakfast time skillet because it’s FULL of peanut butter taste, healthy fats and provides over 8g protein per serving.
By now I think everybody knows that meal prep is a lot of the most important items you must do in order to maintain a wholesome lifestyle. Having meals and snacks ready for a occupied week forward prevents you from eating dinner out, snacking on junk food, or striking up the drive thru. This oatmeal includes ingredients that you probably already have within your pantry therefore it’ll be simple to whip up!
I suggest rendering it either the morning of or the night before, then slicing into individual portions for easy reheating throughout the week. If you’re not into peanut butter or are allergic, experience free to make use of almond or cashew butter. I have also discovered that adding in 1/2 glass diced strawberries to the recipe is extremely tasty.
Here’s to some nutritious breakfast time and an amazing week forward. xo.
5.0 from 2 reviews
1/2 cup natural drippy peanut butter (creamy or chunky)
1 tablespoon 100 % pure maple syrup or honey
1 egg, slightly beaten
1 1/2 cups gluten free of charge oats
1/2 teaspoon baking powder
Preheat oven to 350 degrees F. Grease a big skillet or 8×8 inches baking skillet with coconut oil or generously aerosol with nonstick cooking spray.
In a large bowl, add melted and cooled coconut oil, peanut butter, maple syrup, egg and almond dairy. Whisk jointly until well mixed and no huge lumps of peanut butter remain. Fold in oats, cooking powder, cinnamon and salt. Pour into ready skillet/pan and make sure oatmeal is consistently spread out. Drop jam by teaspoonful onto oatmeal bake, then very lightly swirl having a knife. Bake for 30-35 mins until barely golden brown. Cut into 6 servings and revel in with almond dairy.
Leftovers should be kept in the fridge for up to a week. Experience free to bake in individual muffins tins for a straightforward portable breakfast. Make use of muffin liners.
To make vegan: Work with a flax or chia egg instead of a regular egg. Make sure to use maple syrup instead of honey.
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