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 meals to me. My parents by no means excessively loaded my lunch package with it, nor did they purchase me those strange little pasty white crustless iced PB&J sandwiches from Smucker’s. THEREFORE I actually have no genuine reason or knowledge 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 preferred combo? I to opt for crunchy peanut butter and raspberry jam. The grape is commonly way too sugary for me; nevertheless I realize it’s what many was raised on and will forever adore. The other day I attempted apricot preserves on peanut butter toast, which was excellent too. A lot of variations, too little time.
Today I needed to talk about a recipe We created for all you PB&J enthusiasts: Peanut Butter Jelly BAKED Oatmeal! I am having a moment with this gorgeous breakfast skillet because it’s Filled with peanut butter taste, healthy fats and over 8g protein per serving.
By now I think we all know that meal prep is most of the most important items you must do to be able to maintain a wholesome lifestyle. Having meals and snacks ready for a busy week ahead prevents you from eating out, snacking on processed foods, or hitting up the travel thru. This oatmeal contains 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 before, then trimming into individual servings for easy reheating through the entire week. If you are not into peanut butter or are allergic, feel free to make use of almond or cashew butter. I’ve also discovered that adding in 1/2 glass diced strawberries towards the recipe is remarkably tasty.
Here’s to a nutritious breakfast time and an incredible week ahead. xo.
5.0 from 2 reviews
Prep period:
10 mins
Cook time:
30 mins
Total period:
40 mins
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 baking powder
Preheat oven to 350 levels F. Grease a large skillet or 8×8 in . baking skillet with coconut essential oil or generously aerosol with nonstick cooking food spray.
In a big bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond milk. Whisk collectively until well combined and no huge lumps of peanut butter remain. Flip in oats, baking powder, cinnamon and sodium. Pour into ready skillet/pan and make certain oatmeal is evenly spread out. Drop jam by teaspoonful onto oatmeal bake, then very softly swirl with a knife. Bake for 30-35 mins until barely fantastic brown. Cut into 6 servings and revel in with almond milk.
Leftovers ought to be kept in the fridge for a week. Feel absolve to bake in individual muffins tins for an easy portable breakfast. Make use of muffin liners.
To create vegan: Work with a flax or chia egg rather than a regular egg. Make sure to make use of maple syrup instead of honey.

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