If I’m being honest, I could probably live off PB&J. It’s one of my childhood favorites that’s become a staple in my adult life too, because why not? I asked you all to vote for the next flavor on my stories and you picked this one! So glad I have so many other PB&J lovers out there 🙂
-2 cups rolled oats (or quick, I prefer quick though because I think it gives the bakes a better consistency!)
-1.5 cups almond milk
-1/3 cup peanut butter
-1/3 cup maple syrup
-1 tbsp chia seeds
-1 tsp baking powder
-1 tsp vanilla
-1/4 tsp sea salt
-1/4 cup raspberry jam or 1/2 cup berries of choice
Preheat oven to 350 degrees. In a medium bowl, mix together all the wet ingredients (except jam). Add in the dry ingredients. Mix everything well. If using jam, wait to add it at the end. If using berries, mix them in after both wet and dry are mixed together. You can use fresh or frozen berries.
Pour the mixture into a greased dish (i used an 8×6 but you can use any similar size). If using jam, add globs on top & spread across the top using a knife. Bake at 350 degrees for 30-40 min. Make sure to check it around 25 min depending on what size pan you use!
This recipe makes about 4-6 servings depending on your hunger! Store in the fridge for up to a week or you can freeze some too. Makes for the perfect prep ahead breakfast. In the morning, you can warm it up & eat it as it is. Or you can always top it off with some goods: nut butter, honey, yogurt, fruit, etc! Hope you love it as much as we do 🙂