All I possibly could consider the other day was peanut butter and jelly variants.
Peanut butter jelly breakfast toast with extra crunchy chia seed products. Peanut butter on a peanut butter bagel (omg). Peanut butter and new 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 meals to me. My parents never excessively loaded my lunch container with it, nor do they buy me those strange little pasty white crustless frozen PB&J sandwiches from Smucker's. So I actually have no true reason or understanding of why the taste has been an necessity in my life lately; however I can't help but CRAVE it.
Talking about PB&J, what's your preferred 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 was raised on and can forever adore. Last week I attempted apricot preserves on peanut butter toast, which was brilliant too. So many variations, inadequate time.
Today I wanted to talk about a recipe I 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 provides over 8g protein per serving.
By now I think everybody knows that meal prep is a lot of the most important things you should do to be able to maintain a healthy lifestyle. Having foods and snacks ready for a active week forward prevents you from eating dinner out, snacking on junk food, or hitting up the travel thru. This oatmeal consists of ingredients that you probably already have in your pantry therefore it'll be simple to whip up!
I suggest rendering it either the morning hours of or the night before, then reducing into individual servings for easy reheating through the entire week. If you are not into peanut butter or are allergic, experience free to make use of almond or cashew butter. I've also found that adding in 1/2 cup diced strawberries towards the recipe is exceptionally tasty.
Here's to a nutritious breakfast time and an incredible week ahead. xo.
5.0 from 2 reviews
1/2 cup natural drippy peanut butter (creamy or chunky)
1 tablespoon genuine maple syrup or honey
1 egg, slightly beaten
1 1/2 cups gluten free oats
1/2 teaspoon cooking powder
Preheat oven to 350 levels F. Grease a large skillet or 8×8 inches baking pan with coconut oil or generously spray with nonstick cooking spray.
In a big bowl, add in melted and cooled coconut oil, peanut butter, maple syrup, egg and almond dairy. Whisk together until well combined and no huge lumps of peanut butter stay. Fold in oats, baking natural powder, cinnamon and sodium. Pour into ready skillet/pan and make certain oatmeal is equally disseminate. Drop jam by teaspoonful onto oatmeal bake, then very gently swirl with a blade. Bake for 30-35 a few minutes until barely fantastic dark brown. Cut into 6 servings and revel in with almond dairy.
Leftovers should be kept within the fridge for up to a week. Experience absolve to bake in specific muffins tins for a straightforward portable breakfast. Make use of muffin liners.
To create vegan: Use a flax or chia egg instead of a normal egg. Be sure to use maple syrup rather than honey.
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