I was really really like as a child to have traveled to the US on holidays (read: vacation if you're in the US :P) multiple times - but all of that traveling meant that I came home having fallen in love with all these foods and ideas that just weren't a thing at home.
PB&J was one of those things that my friends back home in Australia just couldn't agree with. Why on earth would you mix peanut butter and jam - and why would you even think of calling it JELLY?
In Australia "jelly" is what you call "jello" in the US - and what you call "jelly" in the US is what we call "jam".
So my PB&J sandwiches only ever happened at home.
These days? I feel like Australians don't blink an eye at the PB&J combination thanks to TV and movies - and now I'm happily creating and sharing PB&J recipes with my Aussie friends!
Plus... if anyone has anything to say against the combination, I can just blame my American husband - right? ;)
This Baked Oatmeal combination is seriously delicious - and SO easy to make!
It's a breakfast that tastes like dessert and making a big batch in advance means that all you've got left to do in the morning is grab and devour! I top mine with extra peanut butter (because #PBislife!) but it's delicious on it's own and perfect both hot or cold!
So let me share the recipe with you! >>
Healthy Vegan PB&J Baked Oatmeal
makes 6 slices that are gluten free, vegan, egg free
dairy free, refined sugar free and a clean eating recipe
2 1/2 cups (225) gluten free oatmeal* - rolled or quick oats
1/2 cup (60g) peanut flour**
1 tsp baking powder
1/2 tsp baking soda
1 cup (240g) unsweetened applesauce
1 cup milk of your choice
4 tbsp maple syrup (use more if you like things sweeter!)
Pinch of salt
~1/4 cup of your favourite jam/jelly (we used this fruit sweetened strawberry jam)
- Preheat your oven to 180C/355F
- Line an 8x8" or 9x13" (depending on how thick you want yours) with baking paper and set aside.
- Mix together your oatmeal, peanut flour (or peanut butter), baking powder, baking soda, applesauce, milk, maple syrup and pinch of salt until smooth and everything is coated.
- Pour your peanut butter oatmeal mixture into your baking dish, smoothing out to cover the pan.
- Dollop your jam on top of your oatmeal mixture, swirling with a knife if desired.
- Bake for 15-25 minutes or until cooked through and golden on top.
- Allow to cool before slicing and serving or allow to cool completely before slicing and storing in the fridge until you're ready to eat. This baked oatmeal will keep in the fridge for 3-4 days or individual slices can be frozen and thawed overnight in the fridge (or in the microwave) when you're ready to eat them!
Notes:
- *Find out more about oats on a gluten free diet.
- **If you don't have or don't want to use peanut flour, you can switch this for 1/4 cup peanut butter and take out 1/4 cup of milk.
But tell me, did you get to travel as a child?
What's one food combination you loved but other people just couldn't get when you were a kid?
For me it was always PB&J, chocolate and peanut butter (both now "normal" here in Australia) and real lemonade... oh and licorice. But people still think I'm weird for loving licorice!
%20Baked%20Oatmeal%20Recipe%20combines%20Peanut%20Butter%20Baked%20Oatmeal%20with%20swirls%20of%20strawberry%20jam%20to%20create%20a%20healthy%20breakfast%20recipe%20that%20is%20low%20fat%2C%20gluten%20free%2C%20vegan%2C%20egg%20free%2C%20dairy%20free%2C%20freezer%20friendly%2C%20sugar%20free%20and%20a%20clean%20eating%20recipe.){kind=link}
No comments:
Post a Comment
There is nothing better than reading your comments on our posts! Let us know what you think of this post!