PBJ Oats

Peanut butter and jelly (or jam, where I come from!) is a classic combo. This recipe is super sweet and sticky, and should come with a warning that you may find your inner five year old when you taste it.

I often use banana to sweeten my oats but it works particularly well in this recipe, adding to the stickiness and of course pairing perfectly with the peanut butter. Don’t hold back with the pb – you need enough to get a little bit on the spoon with each mouthful. I’ve got thick, crunchy pb on here but it works just as well with the smoother varieties.

This dish is definitely not limited to breakfast. Oats for dinner can be just what you need after a long day – quick and easy to cook and super comforting.

PBJ Oats

  • Servings: 1
  • Print

Ingredients

  • 1 cup oats
  • 1 cup non-dairy milk
  • 1 banana
  • 1/2 cup frozen berries
  • 1tsp maple syrup OR sugar (to sweeten)
  • 1tbsp (or more!) peanut butter
  • 1tbsp milled flaxseed (optional)

Directions

    1. Chop up the banana into chunks and add to a saucepan with the oats and non-dairy milk. Cook on a medium heat, stirring regularly (you may need to add more milk if it starts to get too dry, depending on what consistency you like). Add the flaxseed if using it.*
    2. In a separate saucepan place the frozen berries and maple syrup or sugar, if you like them sweetened. Add 1 tbsp of water and cook on a low heat, stirring often.
    3. After about 6-8 minutes the oats should be cooked and the banana chunks melty. Add them to a bowl.
    4. When the berries are cooked through – they should be soft and gooey but also probably like lava so be careful tasting them! – add them to the bowl and top with the peanut butter.
  • This would be a good way to get your daily flax intake as per Dr Greger’s Daily Dozen. (Post about flaxseeds coming soon!)

Calories:ย 667

  • Carbs: 100g
  • Protein: 19g
  • Fat: 17g
  • Vit A: 75.5 IU (3%)
  • Vit C: 87.5 mg (117%)
  • Vit D: 134 IU (23%)
  • Vit E: 1.28 mg (9%)
  • Vit K: 2.2 ug (2%)
  • B1 (Thiamine): 0.44 mg (40%)
  • B2 (Riboflavin): 0.8 mg (73%)
  • B3 (Niacin): 4 mg (29%)
  • B5 (Pantothenic Acid): 1.47 mg (29%)
  • B6 (Pyridoxine): 0.59 mg (45%)
  • Folate: 65 ug (16%)
  • Iron: 4 mg (27%)
  • Calcium: 334 mg (48%)
  • Copper: 0.48 mg (53%)
  • Magnesium: 173.5 mg (56%)
  • Manganese: 3.7 mg (208%)
  • Phosphorus: 416.2 mg (59%)
  • Potasssium: 8.31 mg (18%)
  • Selenium: 26.1 ug (47%)
  • Sodium: 108.4 mg (7%)
  • Zinc: 3.7 mg (46%)

Daily Dozen:

  • 1/1 berries
  • 1/3 other fruit
  • 1/1 nuts
  • 1/3 whole grains

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