Peanut butter jelly breakfast time toast with extra crunchy chia seed products. Peanut butter on a 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 under no circumstances excessively loaded my lunch package with it, nor do they purchase me those strange little pasty white crustless iced PB&J sandwiches from Smucker's. So I already have no actual reason or understanding of why the flavor continues to be an necessity in my own life as of late; however I cannot help but CRAVE it. Speaking of PB&J, what's your preferred combo? I usually to go with crunchy peanut butter and pigs trotters raspberry jam. The grape is commonly way too lovely for me; however I realize it's what many grew up on and will forever adore. Last week I tried apricot preserves on peanut butter toast, that was brilliant too. So many variations, inadequate time. Today I needed to talk about a recipe We created for all you PB&J fans: Peanut Butter Jelly BAKED Oatmeal! I am having a moment with this gorgeous breakfast skillet because it's Filled with peanut butter flavor, healthy fats and provides over 8g protein per serving. By now I believe we all know that meal prep is most of the most important factors you must do in order to maintain a wholesome lifestyle. Having foods and snacks prepared for a occupied week ahead prevents you from eating out, snacking on junk food, or hitting up the get thru. This oatmeal includes ingredients that you probably already have inside your pantry therefore it'll be simple to whip up! I suggest making it either the morning hours of or the night before, then cutting into individual portions for easy reheating throughout the week. If you're not into peanut butter or are allergic, feel free to make use of almond or cashew butter. I have also found that adding in 1/2 cup diced strawberries to the recipe is extremely tasty. Here's to some nutritious breakfast and an amazing week ahead. xo. 5.0 from 2 reviews Prep period: 10 mins Cook period: 30 mins Total period: 40 mins Ingredients 1/2 cup organic drippy peanut butter (creamy or chunky) 1 tablespoon 100 % pure maple syrup or honey 1 egg, slightly beaten 1 1/2 cups gluten free of charge oats 1/2 teaspoon cooking powder Instructions Preheat oven to 350 degrees F. Grease a large skillet or 8×8 inches baking skillet with coconut oil or generously spray with nonstick cooking food spray. In a large bowl, add melted and cooled coconut oil, peanut butter, maple syrup, egg and almond dairy. Whisk together until well mixed and no large lumps of peanut butter stay. Collapse in oats, cooking natural powder, cinnamon and sodium. Pour into ready skillet/skillet and make sure oatmeal is equally spread out. Drop jam by teaspoonful onto oatmeal bake, then very carefully swirl with a knife. Bake for 30-35 a few minutes until barely golden brownish. Cut into 6 portions and enjoy with almond milk. Leftovers should be kept within the fridge for up to a week. Experience free to bake in specific muffins tins for an easy portable breakfast. Make use of muffin liners. To create vegan: Use a flax or chia egg rather than a normal egg. Make sure to make use of maple syrup rather than honey.