Happy national PB&J day!! AKA the best combo ever!
I just found out about the “holiday” this morning, so of course I had to make PB&J baked oats for lunch! And I got that perfect peanut butter drizzle thanks to the squeezable PB container from Crazy Richard’s PB - thanks for the fun container! I made my own quick DIY jam for the jelly, but you could use any jam!
Here’s how to make the oats:
Ingredients
Oats:
½ ripe banana
½ cup oats
3 tbsp milk (I used Pillar’s Yogurt vanilla drinkable yogurt!)
2-3 tbsp creamy peanut butter
Splash of vanilla extract
Dash of cinnamon
½ tsp baking powder
Berries of choice
Quick DIY jam:
Fresh or frozen berries of choice (I used a frozen medley of blackberries, strawberries, blueberries, and raspberries)
A few tbsp chia seeds
Honey to taste
Dash of cinnamon
Splash of vanilla extract
Steps
Preheat oven to 350 F.
Mash the ripe banana and mix with the rest of the oats ingredients. Lightly grease an oven safe dish, then add the batter and bake for 20-25 min. The edges should be golden brown.
While the oats are baking, mash berries and mix with the rest of the jam ingredients. Heat on the stove top while stirring until it thickens, then let cool.
After the oats are done, top with the jam, drizzle more peanut butter on top, and enjoy!