All I possibly could think about the other day was peanut butter and jelly variations.
Peanut butter jelly breakfast time toast with extra crunchy chia seed products. Peanut butter on the peanut butter bagel (omg). Peanut butter and fresh 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 hardly ever excessively packed my lunch box with it, nor do they purchase me those strange small pasty white crustless iced PB&J sandwiches from Smucker’s. THEREFORE I actually have no real 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 go with crunchy peanut butter and raspberry jam. The grape is commonly way too special for me; nevertheless I understand it’s what many was raised on and will forever adore. The other day I attempted apricot preserves on peanut butter toast, that was excellent too. A lot of variations, inadequate time.
Today I needed to share a recipe We created for all you PB&J enthusiasts: Peanut Butter Jelly BAKED Oatmeal! I am having a moment with this beautiful breakfast skillet because it’s Filled with peanut butter taste, healthy fats and over 8g protein per serving.
By now I believe we all know that meal prep is most of the most important things you should do in order to maintain a healthy lifestyle. Having foods and snacks ready for a occupied week ahead prevents you from eating dinner out, snacking on junk food, or striking up the travel thru. This oatmeal includes ingredients that you probably already have in your pantry therefore it’ll be easy to whip up!
I suggest making it either the morning hours of or the night before, then trimming into individual portions for easy reheating through the entire week. If you’re not really into peanut butter or are allergic, feel free to use 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 a 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 genuine 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 big skillet or 8×8 inch baking pan with coconut essential oil or generously aerosol with nonstick cooking food spray.
In a big bowl, add melted and cooled coconut oil, peanut butter, maple syrup, egg and almond dairy. Whisk together until well mixed and no large lumps of peanut butter stay. Fold in oats, cooking natural powder, cinnamon and sodium. Pour into prepared skillet/pan and make sure oatmeal is consistently disseminate. Drop jam by teaspoonful onto oatmeal bake, then very softly swirl using a blade. Bake for 30-35 mins until barely fantastic brown. Cut into 6 servings and revel in with almond milk.
Leftovers should be kept in the fridge for a week. Feel absolve to bake in specific muffins tins for a straightforward portable breakfast. Make use of muffin liners.
To make vegan: Use a flax or chia egg rather than a regular egg. Be sure to make use of maple syrup rather than honey If you cherished this article and you would like to get far more details about taco zucchini boats (http://www.sexyturnip.com/recipes/stuffed-zucchini-boats) kindly take a look at our website. .