Since my recent obsession with overnight oats has taken off, I thought I’d experiment with some recipes of my own.
I love peanut butter and jelly sandwiches. When I was in recovery that’s pretty much all I ate. I figured, if I have to eat it might as well be something I like. When I started working in college and didn’t have time for lunch between work and class I would pack a pb&j sandwich in my backpack to eat while I ran to the other side of campus. And then, who doesn’t love to just grab a spoon and eat the peanut butter straight out of the jar?
So, I thought, why not try to make peanut butter and jelly overnight oats? Turns out, it’s delicious in oatmeal form, too.
What you need
- 1/4 C nonfat vanilla greek yogurt
- 1/4 C nonfat milk of choice (I use regular milk, but it would probably be fine with soy or almond)
- 1-2 T peanut butter (would probably work with 1/4 C peanut flour, but I haven’t tried it. I used 2 tablespoons, so the nutrition facts below reflect that)
- 1 T jelly of choice
- 1/2 scoop vanilla protein powder (I used Cellucor’s whipped vanilla whey)
- 1/2 C dry rolled oats
Mix them all together and refrigerate in a sealed container or jar for 4 hours or overnight. Grab a spoon in the morning and dig in!
You could probably add some berries, peanuts, almonds, or even peanut butter chips to it if you wanted to get crazy.
20 g fat
52 g carbs
28 g protein
*using 2 tablespoons of peanut butter, cow’s milk, and protein powder. Any variations will give you different results