All I possibly could consider the other day was peanut butter and jelly variants.
Peanut butter jelly breakfast toast with extra crunchy chia seeds. Peanut butter on the peanut butter bagel (omg). Peanut butter and refreshing 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 if you ask me. My parents under no circumstances excessively loaded my lunch box with it, nor do they buy me those strange little pasty white crustless freezing PB&J sandwiches from Smucker’s. THEREFORE I already have no actual reason or understanding of why the flavor has been an necessity in my life as of late; however I cannot help but CRAVE it.
Speaking of PB&J, what’s your favorite combo? I usually to opt for crunchy peanut butter and raspberry jam. The grape is commonly way too nice for me; nevertheless I recognize it’s what many grew up on and can forever adore. The other day I tried apricot preserves on peanut butter toast, which was brilliant too. A lot of variations, inadequate time.
Today I needed to share a recipe We created for whatever you PB&J lovers: Peanut Butter Jelly BAKED Oatmeal! I am having an instant with this beautiful breakfast skillet because it’s Filled with peanut butter taste, healthy fats and provides over 8g proteins per serving.
By now I think we all know that meal prep is a lot of the most important points you must do to be able to maintain a wholesome lifestyle. Having meals and snacks prepared for a occupied week ahead prevents you from eating out, snacking on processed foods, or hitting up the drive thru. This oatmeal contains ingredients that you most likely already have within your pantry so it’ll be simple to whip up!
I suggest making it either the morning of or the night time before, then trimming into individual portions for easy reheating through the entire week. If you are not into peanut butter or are allergic, experience free to use almond or cashew butter. I’ve also found that adding in 1/2 cup diced strawberries towards the recipe is extremely tasty.
Here’s to a nutritious breakfast and an amazing week ahead. xo.
5.0 from 2 reviews
1/2 cup natural drippy peanut butter (creamy or chunky)
1 tablespoon natural 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 degrees F. Grease a large skillet or 8×8 in . baking pan with coconut essential oil or generously squirt with nonstick cooking food spray.
In a large bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond dairy. Whisk jointly until well combined and no large lumps of peanut butter stay. Fold in oats, baking powder, cinnamon and salt. Pour into prepared skillet/skillet and make certain oatmeal is evenly spread out. Drop jam by teaspoonful onto oatmeal bake, after that very carefully swirl using a blade. Bake for 30-35 moments until barely golden dark brown. Cut into 6 servings and enjoy with almond milk.
Leftovers ought to be kept in the fridge for up to a week. Feel absolve to bake in specific muffins tins for a straightforward portable breakfast. Make use of muffin liners.
To make vegan: Work with a flax or chia egg rather than a normal egg. Be sure to use maple syrup instead of honey.
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