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:
- Add half of the peanut butter and half of the maple syrup to a mixing bowl. Slowly whisk in almond milk until combined.
- Stir in the oats and chia seeds until combined. Cover and let sit for at least 3 hours or overnight.
- 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.
- 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!
0 Comments