Finally! Peanut butter and jelly for BREAKFAST thanks to gluten-free peanut butter and jelly overnight oats. Breakfast has never been better!
Does anyone else mentally break out in the “peanuuuuut, peanut butter (and jelly)” song every.single.time someone says “peanut butter and jelly”?
Please tell me I’m not alone in this. Especially since:
a) My husband always looks at me like I’m BONKERS when I break out in song(s) from my childhood, and I keep wondering if I had an abnormally sing-songy childhood (And while that may be entirely possible, the man had never heard LITTLE BUNNY FOO FOO until about 6 months ago, so whooooo had the weird upbringing?! 😉 )
b) With all of this MOVING madness going on in our lives, it’s very likely that I’ve lost every last one of my marbles.
That’s right — we’re moving! To Philadelphia! NEXT WEEK (ahhhhhhhhhh).
Anthony landed a bit of a dream job up there, and although it’s going to be so hard to leave the absolutely incredible bestest of friends and family we have here in DC, we are thrilled about taking on a new adventure and a new city together.
Speaking of which: do you have any gluten-free foodie recommendations for Philly? If so, pretty, pretty PUH-leeeeease send them my way!!!
The not so thrilling part of this move though? Our cooking life – or rather, lack there of. Seeing as how our moving “to-do” checklist is not one millimeter short of a mile, I haven’t been able to spend much time in the kitchen…at all. While procrastibaking is far from a foreign concept to me (remember those college banana bread Mondays?), we haven’t had 2 spare seconds to even think about procrastibaking. SO SAD.
At this point, all of our nutritional “decisions” are based on 2 simple factors: (a) preparation time required and (b) what/how much can be cleared out of the cupboards.
When you consider the time factor, I’m sure you can imagine the sheer volume of overnight oats we’ve been eating and, oh my goodness, how I would love to give the person that discovered overnight oats a big ol’ smooch. They only take two minutes — TWO — to slap together. Seriously, God’s gift to couples who are relocating and working full-time right up until move day.
And what do you do with an almost empty jar of peanut butter + ⅛ bag of frozen raspberries that you refuse to pack up and move? Throw them into the overnight oats mix of course!
Ohhhh yes. That’s right. PEANUT BUTTER AND JELLY OVERNIGHT OATS just happened.
I’m sincerely sorry for all the yelling (↑↑↑), but, I just found a way to have peanut butter and jelly for BREAKFAST and that might just be the most exciting thing ever. Maybe this moving thing isn’t so bad after all 😉
And BONUS: When you make these peanut butter and jelly overnight oats in an almost-empty peanut butter jar, you don’t even have any clean-up! You just throw the jar away when you’re done. Plus, you can use any kind of peanut butter you have on hand — natural or regular, crunchy or smooth, flax and chia seed infused or plain. Anything will work!
For the “jelly” portion of these peanut butter and jelly overnight oats I used straight-up frozen raspberries — I am definitely a peanut butter + raspberry jam PB&J kind of a girl — but you could use sliced frozen strawberries in their place, or even just add in some jelly or jam straight up to achieve your ideal PB&J experience.
Or, if you’re just a plain ‘ol peanut butter sandwich kind of a person, skip the jelly all together!
Though, I must say, the raspberries really took these overnight oats from good to great. PLUS I’ll take all of the extra antioxidants I can get when moving – need all the health and strength I can get for those heavy boxes.
Quick, easy, DELICIOUS, power-packed, annnnd no mess to fuss with afterwards? This meal was MADE for moving. Or, you know, that hectic thing we call everyday life. 😉
- 1 cup certified gluten-free oats
- 1 cup almond milk
- 2 Tablespoons peanut butter
- 1 Tablespoon honey
- ½ teaspoon chia seeds
- ¼ cup frozen raspberries
- In an almost-empty peanut butter jar (or other jar with lid) combine oats, almond milk, peanut butter, honey, and chia seeds. Stir and shake very well.
- Place in the refrigerator overnight or for at least 8 hours.
- In the morning, add the frozen raspberries, stirring gently until dispersed throughout the overnight oats.
As obsessed with overnight oats as I am? Give my Mocha Overnight Oatmeal a try!