All I could think about the other day was peanut butter and jelly variations.
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 like a nostalgic food to me. My parents by no means excessively packed my lunch package with it, nor do they buy me those odd small pasty white crustless freezing PB&J sandwiches from Smucker’s. So I actually have no actual reason or knowledge of why the flavor has been an necessity in my own life lately; however I can’t help but CRAVE it.
Talking about PB&J, what’s your favorite combo? I to go with crunchy peanut butter and raspberry jam. The grape is commonly way too sweet for me; nevertheless I understand it’s what many grew up on and will forever adore. The other day I attempted apricot preserves on peanut butter toast, which was fantastic too. A lot of variations, too little time.
Today I needed to talk about a recipe I actually created for all you PB&J enthusiasts: Peanut Butter Jelly BAKED Oatmeal! I am having an instant with this gorgeous breakfast skillet because it’s FULL of peanut butter flavor, healthy fats and over 8g protein per serving.
By now I believe everybody knows that meal prep is a lot of the most important stuff you must do in order to maintain a wholesome lifestyle. Having meals and snacks ready for a occupied week ahead prevents you from eating dinner out, snacking on processed foods, or striking up the drive thru. This oatmeal consists of ingredients that you probably already have inside your pantry so it’ll be easy to whip up!
I suggest making it either the morning hours of or the night time before, then slicing into individual servings for easy reheating throughout the week. If you’re not really into peanut butter or are allergic, feel free to make use of almond or cashew butter. I’ve also found that adding in 1/2 glass diced strawberries to the recipe is remarkably tasty.
Here’s to some nutritious breakfast and an amazing week forward. xo.
5.0 from 2 reviews
1/2 cup organic drippy peanut butter (creamy or chunky)
1 tablespoon pure maple syrup or honey
1 egg, slightly beaten
1 1/2 cups gluten free of charge oats
1/2 teaspoon cooking powder
Preheat oven to 350 levels F. Grease a large skillet or 8×8 inches baking pan with coconut essential oil or generously squirt with nonstick food preparation spray.
In a big bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond dairy. Whisk together until well combined and no large lumps of peanut butter remain. Collapse in oats, baking powder, cinnamon and sodium. Pour into ready skillet/pan and make sure oatmeal is evenly spread out. Drop jam by teaspoonful onto oatmeal bake, then very lightly swirl with a knife. Bake for 30-35 moments until barely golden brownish. Cut into 6 portions and revel in with almond dairy.
Leftovers should be kept in the fridge for a week. Feel absolve to bake in specific muffins tins for an easy portable breakfast. Use muffin liners.
To create vegan: Use a flax or chia egg instead of a regular egg. Make sure to use maple syrup rather than honey.
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