On-the go breakfast made a whole lot better (and tastier) with the classic peanut butter & jelly!
Hi there! How’s it going? This weekend is blog filled, so I’m crossing my fingers for sun! Nick and I shot a boat load of workouts yesterday. I want to bring you guys a couple different types of workouts with a bosu ball and kettle bell, but I have to figure out how to get my hands on that equipment, so if you know of anyone that I could borrow from, let me know! I’m shooting a couple recipes today including a healthier banana bread recipe that I’m stocked about!!! 😝 And tomorrow is for relaxing and writing a couple entries. Stay tuned!
Now, we’ll actually talk about the recipe. This is my first overnight oat recipe! I’m going to be honest, I don’t make overnight oats often. Since I’m so habitual, I have oatmeal once a week – on Wednesdays. And I loooove my warm creamy protein packed blueberry oatmeal bowl, so that usually takes the cake.
Nick on the other hand is obsessed with overnight oats. Especially Fit Foodie Finds Chocolate Raspberry Cheesecake Overnight Oats. (check out Lee’s whole week of overnight oats recipes!) In fact, when I made this recipe, Nick said he liked the “other” one better. I told him it wasn’t my recipe and he said he didn’t care 😐 lol
Nick went on and ate the 2 jars in the fridge I had made for photography. So I think it’s safe to say the recipe is still tasty! Plus who doesn’t like PB and J?!
I know I say this about every recipe, but overnight oats are the simplest meals to make. Whip up a couple jars at the beginning of the week, stick ’em in the fridge and pull them out when you need a quick on-the-go breakfast! Or lunch! I’m serious.
There are so many iterations of this recipe, but here’s what I use:
- Gluten Free Oats – duh
- Greek Yogurt
- Almond Milk
- Peanut Butter
- PB2
- Chia Seeds
- Raspberries
Everything goes in. Stir stir stir. Into the fridge it goes. Eat eat eat. 🥄
What are some of your favorite overnight oat recipes?
- • ½ cup gluten free oatmeal
- • ½ cup vanilla greek yogurt
- • ¼ cup almond milk (unsweetened vanilla)
- • 1 tablespoon peanut butter
- • 1½ tablespoons PB2
- • 1 teaspoon chia seeds
- • ¼ cup raspberries
- Place ½ cup gluten free oatmeal, ½ cup vanilla greek yogurt, ¼ cup almond milk, ½ tablespoon peanut butter, 1½ tablespoons PB2, 1 teaspoon chia seeds and ⅛ cup raspberries into a jar.
- Stir well until combined and place in fridge for at least 4 hours, up to overnight.
- Add ½ tablespoon peanut butter and ⅛ cup raspberries on top. Enjoy!
