All I could consider 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 like a nostalgic meals to me. My parents never excessively packed my lunch package with it, nor did they purchase me those odd small pasty white crustless iced PB&J sandwiches from Smucker’s. THEREFORE I already have no genuine reason or understanding of why the flavor continues to be an necessity in my own life as of late; however I can’t help but CRAVE it.
Speaking of PB&J, what’s your favorite combo? I to opt for crunchy peanut butter and raspberry jam. The grape is commonly way too lovely for me; however I understand it’s what many was raised on and can forever adore. The other day I tried apricot preserves on peanut butter toast, which was superb too. A lot of variations, inadequate time.
Today I needed to share a recipe I actually created for whatever you PB&J enthusiasts: Peanut Butter Jelly BAKED Oatmeal! I am having a moment with this gorgeous breakfast skillet because it’s FULL of peanut butter flavor, healthy fats and over 8g proteins per serving.
By now I think everybody knows that meal prep is a lot of the most important issues you must do in order to maintain a healthy lifestyle. Having meals and snacks prepared for a busy week ahead prevents you from eating out, snacking on processed foods, or striking up the drive thru. This oatmeal includes ingredients that you most likely already have within your pantry therefore it’ll be simple to whip up!
I suggest making it either the morning hours of or the night time before, then trimming into individual servings for easy reheating throughout the week. If you are not really into peanut butter or are allergic, experience free to make use of almond or cashew butter. I have also found that adding in 1/2 cup 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
Prep period:
10 mins
Cook period:
30 mins
Total period:
40 mins
Ingredients
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 oats
1/2 teaspoon baking powder
Instructions
Preheat oven to 350 degrees F. Grease a large skillet or 8×8 in . baking pan with coconut oil or generously spray with nonstick cooking spray.
In a big 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. Collapse in oats, cooking natural powder, cinnamon and sodium. Pour into ready skillet/skillet and make certain oatmeal is equally disseminate. Drop jam by teaspoonful onto oatmeal bake, after that very gently swirl using a knife. Bake for 30-35 moments until barely fantastic brownish. Cut into 6 servings and enjoy with almond milk.
Leftovers ought to be kept within the fridge for a week. Feel absolve to bake in specific muffins tins for a straightforward portable breakfast. Use muffin liners.
To make vegan: Work with a flax or chia egg instead of a regular egg. Be sure to make use of maple syrup rather than honey.
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