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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