Peanut butter jelly breakfast 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 never excessively loaded my lunch box with it, nor do they purchase me those weird small pasty white crustless freezing PB&J sandwiches from Smucker’s. THEREFORE I actually have no actual reason or understanding of why the flavor continues to be an necessity in my own life as of late; however I cannot help but CRAVE it.
Talking about PB&J, what’s your preferred combo? I to opt for crunchy peanut butter and raspberry jam. The grape tends to be way too lovely for me; however I understand it’s what many was raised on and will forever adore. Last week I tried apricot preserves on peanut butter toast, which was superb too. So many variations, too little time.
Today I needed to share a recipe I actually 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 flavor, healthy fats and provides over 8g proteins per serving.
By now I believe we all know that meal prep is a lot of the most important issues you must do in order to maintain a wholesome lifestyle. Having foods and snacks prepared for a active week forward prevents you from eating out, snacking on junk food, or striking up the travel thru. This oatmeal consists of ingredients that you most likely already have within your pantry so it’ll be easy to whip up!
I suggest rendering it either the morning hours of or the night time before, then cutting into individual portions for easy reheating throughout the week. If you are not really into peanut butter or are allergic, experience free to use almond or cashew butter. I’ve also found that adding in 1/2 glass diced strawberries to the recipe is extremely tasty.
Here’s to a nutritious breakfast time and an incredible 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 baking powder
Preheat oven to 350 degrees F. Grease a large skillet or 8×8 in . baking skillet with coconut essential oil or generously aerosol with nonstick food preparation spray.
In a large bowl, add melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk jointly until well combined and no huge lumps of peanut butter remain. Fold in oats, cooking powder, cinnamon and sodium. Pour into ready skillet/pan and make sure oatmeal is evenly disseminate. Drop jam by teaspoonful onto oatmeal bake, then very lightly swirl with a knife. Bake for 30-35 moments until barely fantastic brown. Cut into 6 servings and enjoy with almond dairy.
Leftovers ought to be kept within the fridge for up to a week. Experience absolve to bake in specific muffins tins for an easy portable breakfast. Use muffin liners.
To make vegan: Work with a flax or chia egg instead of a normal egg. Make sure to make use of maple syrup instead of honey.
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