Summer is here & the weather is heating up. Keep your kitchens cool and your body nourished with a cool twist on a breakfast staple – oatmeal.
Overnight oats are a no-fail fix for all. They offer a versatile palate for a ton of flavor combinations and balance in every bite (fiber, protein AND healthy fat). Simple overnight prep is perfect for those on-the-go or “too busy to make breakfast.”
To take my overnight oats to the next level, I’ve combined one of my most favorite flavor combinations- peanut butter & jelly to make pb&j overnight oats.
Enjoy these oats for breakfast, lunch, or cut the recipe in half to make a satisfying snack!
Peanut Butter and Jelly Overnight Oats
- 1/3 cup rolled oats
- 1/3 cup unsweetened almond milk (you can use plain or vanilla)
- 1/3 cup plain 0% or 2% Greek Yogurt
- 1/2 small banana- frozen or ripe fresh, chopped into small pieces, mashed a bit
- 1 tablespoon natural peanut butter (I prefer CHUNKY)
- Sprinkle of cinnamon
- Honey (optional)
- 1/2 cup crisp red grapes, cut into quarters (reserve for later)
- 1 teaspoon toasted peanuts, chopped (optional, reserve for later)
In a container or mason jar, combine oats, almond milk, greek yogurt, banana, peanut butter and cinnamon. Stir well to fully combine. Cover and refrigerate overnight. This will allow the oats to soak in all the goodness and flavors of the ingredients and thicken.
In the morning, give the oats a good stir. Mix in the crisp, cold red grapes; taste a small spoonful and appreciate if you need to drizzle in a bit of honey (usually the grapes & banana sweeten the mixture just fine).
If you’re feeling extra special, top with 1 teaspoon of chopped and toasted peanuts for an extra crunchy, peanut taste.
Note: this recipe will also work GREAT with almond butter; you can also use fresh strawberries if you prefer strawberry jam on your PBJ 🙂
Alicia Romano is registered dietitian and healthy living expert who fell into the field of nutrition through her love of good food, exercise and science. She pursued her Masters’s Degree in Clinical Nutrition from Tuft’s University Friedman School of Nutrition Science and policy and completed her clinical nutrition training at Tufts Medical Center dietetic internship in Boston, Massachusetts. Alicia works full time as a clinical dietitian at Tufts Medical and consults privately at Health and Fitness Facilities throughout the Boston area. With a unique and versatile background, Alicia has experience working with clients from high level athletes, to cancer patients to people looking to lose weight or learn some tricks in the kitchen! If you’re interested in working with Alicia, you can check her out at www.aliciaromano.com or follow what she’s cooking at http://aliciainapinch.blogspot.com.
photo cred: joy