Clean Eating Peanut Butter and Jelly Overnight Oats
Over the holidays, I made a raspberry tart from a French magazine that I love (because holidays = treats) and OMG the filling was just SO DELICIOUS!! It was like eating spoonfuls after spoonfuls of raspberry jam, except it wasn’t overly sweet as jam can be. It was just a raspberry’s lovers paradise! So of course, I saved the recipe in my head and was determined to use it again soon. I just didn’t think it would be so soon. But what can I say, when you love raspberries…you just love raspberries!
I had this kind of illumination that this “jam”, tweaked a little bit, would be perfect for a healthier PB&Jelly Sandwich! And then I pushed the idea a little bit further because…I don’t eat bread so bye bye sandwich. But OH WAIT this would be SO GOOD as overnight oats!! And well, yes I was so right! This is so delicious! It’s like eating dessert for breakfast!
You can honestly be excited to wake up when you have something like this waiting for you in the fridge. Because that’s the beauty of the overnight oats, you can prepare everything ahead so you don’t have to think too much when your brain’s still foggy. I am SO obsessed right now! Girls, give this a try ASAP I’m sure you will LOVE it!!
Cal: 270 - Protein: 8g - Fat: 8.2g - Carbs: 42.3g - Fiber: 7g - Sugar: 133g
- 3 cups frozen raspberries
- 1 small sweet apple, peeled and chopped very thinly
- 2 tbsp coconut sugar (you can also use brown sugar but coconut sugar is healthier)
- 1 1/2 tbsp cornstarch + water
- 1/2 cup oats (your favorite kind)
- 1/2 cup unsweetened almond milk (or your favorite kind of milk)
- 1 tsp maple syrup (more or less to taste)
- 1/2 tsp vanilla extract
- 1/2 tbsp natural peanut butter (without added oil or sugar)
- Prepare the raspberry jam. Combine the raspberries, chopped apple and sugar in a pot. Cover with a lid. Cook for about 15 to 20 minutes on medium-high heat, mixing from time to time, until it has the consistency of a runny jam. Turn off the heat. Dissolve cornstarch in a little bit of water and mix in raspberry jam, stirring until well distributed. Transfer to a container, allow to cool and set aside in the fridge until ready to use. It will thicken as it cools down.
- Prepare the oats. The night before, combine oats, almond milk, maple syrup, vanilla extract and 1/2 tablespoon of raspberry jam in a jar with a lid. Stir with a spoon until well combined. Close the lid and store in the fridge overnight. Repeat for more servings.
- In the morning, stir oats again. At this point, you can add a bit more milk to taste. Spread the top with 1/2 tablespoon peanut butter (or up to 1 tbsp!) and 2 tablespoons of jam per serving. If you like your oats warm, reheat them in the microwave for about 30 seconds to 1 minute. Enjoy!
You can use the raspberry jam leftovers to make more overnight oats, but it's also delicious with yogurt!