Well I said I would get back to blogging and so far I’ve kept my word. I’m hoping to get back to posting at least once a week- a mix of recipes, workouts, real talk, and more. Today I have a highly requested recipe. I shared this on Instagram a couple weeks ago and had several people message me for the recipe. I didn’t measure anything out when I made it the first time so I decided to make it again, measure quantities, and snap some photos to make it easily accessible. This is definitely something I will make again and again throughout the winter. Oatmeal is my favorite breakfast during the colder weather months and I’m always finding ways to switch it up. Peanut butter and jelly oats is a great recipe for bridging the gap from summer to fall. As of right now I still have some summer produce handy but once it goes out of season you could easily use frozen fruit.
Another reason I love peanut butter and jelly oats for breakfast is because they are perfect for meal prep. While I am no meal prep expert (but if you are looking for the queen of meal prep check out fellow RD Lindsay) I do like to at least know what I’m having for breakfast. My go-tos are baked oatmeal, muffins, regular oatmeal, and egg bakes.
While it’s technically more of a jam than a jelly you could skip this step completely and just use a pre-made jelly or jam you have handy. The chia jam really is great and is lower in sugar than your typical store bought jelly- in fact you can skip any additional sweetener all together. I generally prefer more sweetness so I never skip the optional maple syrup addition to the jam. Chia seeds are another great nutrition boost to your typical jellies and jams- they pack in some extra fiber, omega 3’s, plus additional vitamins and minerals. They are also a key ingredient for the fruit to thicken so don’t skip this ingredient.
Peanut butter and chia jam oats
Ingredients
- 1 lb strawberries or your fruit of choice
- 1-2 TBSP maple syrup optional
- 1 TBSP lemon juice
- 2 TBSP chia seeds
- 2 cups water
- 1 cup milk
- 1/8 tsp salt
- 1 1/2 cups oats
- 3/4 cup peanut butter
- 1 TBSP maple syrup optional
Instructions
- Remove leaves from strawberries and slice in half
- Heat strawberries on stove top, medium heat until they start to break down (about 5 min)
- Mash gently before adding maple syrup and lemon juice
- Cook a few more minutes until boiling with large bubbles, add chia seeds
- Heat 5 more minutes on low
- Let stand 5 minutes before using or storing
- While jam is cooling start your oats- heat 2 cups water, 1 cup milk and 1/8 tsp salt on stove top
- Bring to boil and then add oats
- Cook for 10 minutes, stirring occasionally
- Add peanut butter and maple syrup if using and cook 5 more minutes
- Once oats are completely cooked, serve topped with chia jam
Depending on how liberally you decide to top your oats you might have some jam leftover- I recommend using it within two weeks. It’s great on everything and also nice to save for your oats the following week. If you have a nut allergy you can skip the peanut butter altogether or use sunflower seed butter. This recipe can obviously but made gluten free by using certified gluten free oats and can be made vegan by using a dairy milk alternative such as almond, soy, or coconut.
As always if you make my peanut butter and jelly oats or any recipe please tag me on Instagram so I can admire your handiwork!
