PB and J batch baked oats
Prep time 5 mins
Cook time 30 mins
Anything peanut butter flavoured gets an immediate yes from me, especially when Manilife is involved. If you haven’t yet tried Manilife you MUST. Original roast crunchy is a godsend.
PB and J is also an undying combination as well, especially when you make the jam yourself.
This makes the perfect breakfast for busy people too - you can just grab it and go, or reheat it at home and pair it with fruit & yoghurt.
Recipe, makes 6 slices (serves 3-4)
1 cup oatmeal
1 cup superfast
60g vanilla whey
Cinnamon
Pinch of salt
1/2 tsp baking powder
300ml milk
50ml water
THE JAM
1 pack raspberries
Sweetener of choice to taste - we used 1 tsp stevia (or would use 3 tbsp maple syrup)
TO TOP
4 tsp crunchy peanut butter
4 tsp jam
Method
First, make your raspberry ‘jam’ - add your raspberries to a microwave safe bowl with your sweetener of choice. Microwave on full power for 2 minutes, then set aside to thicken and set slightly.
To a large mixing bowl, add both types of oats, your baking powder, cinnamon, a pinch of salt and your whey protein. Mix together well.
Add your milk and water, mixing well, then leave the mixture to sit for 10 minutes.
Preheat your oven to 180°C.
Pour your mixture into your oven proof dish, then top with 4-6 tsp peanut butter, and 4-6 tsp of your raspberry jam.
Swirl them both through, then put in the oven to bake for around 30 minutes, or until risen and golden brown.
Remove from the oven and leave to rest for a few minutes before serving.
Serve with yoghurt, more peanut butter, and berries.
Notes + Variations:
If you aren’t up for peanut butter, use something else here - you could use almond butter, or my homemade granola butter too :P.
