Peanut Butter and Jelly Overnight Oats

Peanut Butter and Jelly Overnight Oats! This easy recipe is one of my favourite breakfast porridges to make, because nothing beats the delicious combo of PB&J!

Doesn't Peanut Butter and Jelly brings us right back to our youth? There is something about that nutty spread and sweet jam that has us feeling like a carefree kid again. A time where our biggest concern was whether mum remembered to cut the crusts off our PB&J sandwich. Or whether you were team triangle sandwich, or team square (I was defs team tri). But why must this winning combination be something of the past? Can we not be so ageist? I vote Peanut Butter and Jelly is for all ages, and should be enjoyed in multiple ways. Which is why I'm bringing you this timeless PB&J overnight oats recipe. A little bit of nostalgia goes a long way with this one.

If you've seen my Peanut Butter and Jelly Donuts recipe you know that this heavenly combo is my new jam! And I love it in this porridge recipe too! These overnight oats are a slightly adultified version of the childhood favourite, combining all natural creamy peanut butter (instead of Skippy's) with a healthy homemade raspberry jam for a divine breakfast. My day is certainly all the more magical when it starts out with this sweet and sticky combo. Each bite takes you to total bliss, feeling as happy your carefree 5-year-old self.

Best of all, these overnight oats are an easy breakfast to throw together for a quick grab-and-go. Proving that quick and easy doesn't need to compromise on taste. Breakfast is my favourite meal of the day, but during the week it needs to be quick! That is way I love these overnight oats. Overnight oats are a gift of time, because instead of cooking the oats you just leave them to soak overnight in a bowl with some almond milk and chia. Come morning you've got a deliciously creamy breakfast that's ready to eat. The homemade raspberry jam is also a cinch to make, and such a healthier alternative to the store bought kind. Remember when it took Grandma 10 hours to make a batch of homemade jam? Well this healthy homemade raspberry jam is ready in 10 minutes. Simply throw some thawed berries in a saucepan, mush with a wooden spoon on medium heat, and add some chia to thicken and agave to sweeten. I love to make a big batch of this jam on Sunday and enjoy throughout the week in my oats.

So with that said, I leave you this easy and delicious Peanut Butter and Jelly Overnight Oats. Looks like the workweek is finally worth jumping out of bed for.

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Peanut Butter and Jelly Overnight Oats

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Serves: 1| Prep Time: Overnight + 15 minutes (15 minutes active prep)| Cook Time: 0 mins

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Ingredients:

For the overnight oats: (to be made the night before)

• 1/3 cup large flake oats, gluten-free

• 1 tbsp chia seeds

• 3/4 cups almond milk, plus more if needed

• 1 tsp agave (optional)

• pinch salt

• 1 tbsp all natural peanut butter

• frozen raspberries, for topping

For the raspberry chia jam: (can be made night before, or day of)

• 1 cup raspberries

• 1 tbsp lemon juice

• 1 tsp agave, plus more if desired

• pinch salt

• 1 tbsp chia seeds

Directions:

1. Prepare your overnight oats the night before: Add oats, chia seeds, almond milk, agave and a pinch of salt. Stir well to combine. Then, place in the fridge overnight to absorb.

2. In a saucepan make your raspberry chia jam: Add frozen raspberries, bring to medium high heat and mash the fruit using a wooden spoon until smooth in texture. Stir in lemon juice, agave, and a pinch of salt. Then add chia seeds and mix to combine. Place in the fridge until ready to use.

3. In the morning remove overnight oats and raspberry jam from fridge. Add more almond milk to overnight oats if desired for preferred consistency. Then pour overnight oats into a jar between layers of raspberry compote. Add 1 tbsp all natural peanut butter, top with frozen raspberries and serve.

Note: *To serve warm: remove overnight oats from fridge and add to a saucepan with a splash more almond milk. Bring to medium-high heat stirring occasionally until it's desired temperature. Then add jam and peanut butter.

Note: **Raspberry chia jam will keep in fridge for up to one week.

Approvals:

Allergies:

VEGAN - VEGETARIAN - WHEAT-FREE - GLUTEN-FREE - DAIRY-FREE - SOY-FREE - RAW

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