Peanut Butter and Jam Overnight Oats
I don't know why but I've been on a peanut butter kick lately, which honestly isn't the best kick to be on haha. However, when you're traveling, although we do pretty well, peanut butter inevitably makes an appearance.

I try to use almond butter a lot more as it's typically a lot less inflammatory as peanuts are particularly susceptible to mold contamination and can contain aflatoxins (the are toxic compounds that are produced by molds like Aspergillus flavus.

Long-term exposure to aflatoxins has been associated with liver damage and may increase the risk of certain cancers. While regulations do limit aflatoxin levels, exposure remains a concern with peanut products - which makes me sad. So for this recipe you can sub out the peanut butter or you can have some and just let it go in small amounts (basically what I do these days)

Ingredients:
  • 1/3 cup All Natural Organic Peanut Butter (divided)
  • 3 tbsps Maple Syrup (divided)
  • 1 1/4 cups 3 ingredient unsweetened almond milk (Califa)  
  • 1 cup Oats (quick)
  • 1 tbsp Chia Seeds
  • 2 cups Organic Strawberries (finely chopped)
Instructions:
  1. Add half of the peanut butter and half of the maple syrup to a mixing bowl. Slowly whisk in almond milk until combined.
  2. Stir in the oats and chia seeds until combined. Cover and let sit for at least 3 hours or overnight.
  3. To prepare the strawberries, add chopped strawberries to a bowl with remaining maple syrup. Stir to coat the strawberries in the syrup then cover and let rest in the fridge until oats are ready.
  4. To serve, divide the peanut butter oats evenly between jars. Top with equal amounts of the sweetened strawberries (and their juices) and remaining peanut butter. Enjoy!

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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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