Sep 3, 20152 min
Updated: Dec 15, 2020
I am not a huge fan of oatmeal in the summer. My love for oatmeal seems to be weather dependent. If it is fall or winter I am all about the oatmeal. It’s warm. It’s inviting. It’s hearty and comforting. Yet in the spring and summer all of the properties I love about oatmeal just don’t seem to fit with the season.
Enter in the overnight oats fad.
When I first stumbled upon this trend awhile back, my primary thought was ‘oh gee yet another food that we are trying to make look artsy by throwing it in a mason jar.’ Serious who has time to make their food look that pretty and layered on a regular basis. It’s a lie I tell you!
Nevertheless, I discovered the prep method itself is pretty darn tasty. It turns a cold weather dish into a refreshing yogurty oatmeal parfait that is perfect for the warmer weather. I have declared it the iced coffee of the oatmeal world.
Now combine the concept of overnight oatmeal with the iconic-ness of the peanut butter and jelly sandwich, toss in a little protein powder, perhaps a sprinkling of chia seeds and voila, you have a power packed breakfast.
Your welcome my friends.
Ingredients:
1 Cup rolled oats
1 Cup vanilla almond milk
1 Tbsp. chia seeds
2 Tbsp. vanilla protein powder
2 Tbsp. creamy peanut butter
2 Tbsp. all natural strawberry preserves
4 large strawberries diced
Directions:
For the Peanut Butter Oats
Mix all ingredients together and place in refrigerator for at least 2 hours or overnight.
For the Jelly Layer
First, dice up 2 large strawberries. Then, mix about 2 tablespoons of jelly with the strawberries. Lay in with oats.
Source: Fit Foodie Finds
Get Fit For It,
Beth