Love is:
Two big fluffy slices of potato bread, slathered with spoonfuls of Jiff peanut butter and Welch's Grape Jelly, each bite more glorious than the next....except clearly, I didn't even make it to the bread part sometimes, as photo evidence shows!
Oh wait, that's what love used to be for me.
Silly Celiac Disease!
Because of you, I have yet to find the perfectly puffy slice of bread to recreate my childhood favorite. Which also happens to be an American classic, and with Fourth of July tomorrow, I am feeling a bit nostalgic so I present to you my new found way I satisfy my PB&J craving, through overnight oats!
PB&J Overnight Oats
1/3 cup Old Fashioned Oats (Bob Mill's GF)
1/4 cup Vanilla Greek Yogurt (can use plain, will be less sweet)
1/3 cup Milk/Milk Alternative (Lactaid*, Soy, Almond, Coconut, Rice, etc)
2 tsp. Chia Seeds
1-2 heaping spoonfuls of PB2 Powder*
1 spoonful/squirt of Welch's Grape Jelly**
For the morning: Frozen Blueberries (for the purple hue), frozen/fresh strawberries, MORE PB2 :)
Two big fluffy slices of potato bread, slathered with spoonfuls of Jiff peanut butter and Welch's Grape Jelly, each bite more glorious than the next....except clearly, I didn't even make it to the bread part sometimes, as photo evidence shows!
Oh wait, that's what love used to be for me.
Silly Celiac Disease!
Because of you, I have yet to find the perfectly puffy slice of bread to recreate my childhood favorite. Which also happens to be an American classic, and with Fourth of July tomorrow, I am feeling a bit nostalgic so I present to you my new found way I satisfy my PB&J craving, through overnight oats!
PB&J Overnight Oats
1/3 cup Old Fashioned Oats (Bob Mill's GF)
1/4 cup Vanilla Greek Yogurt (can use plain, will be less sweet)
1/3 cup Milk/Milk Alternative (Lactaid*, Soy, Almond, Coconut, Rice, etc)
2 tsp. Chia Seeds
1-2 heaping spoonfuls of PB2 Powder*
1 spoonful/squirt of Welch's Grape Jelly**
For the morning: Frozen Blueberries (for the purple hue), frozen/fresh strawberries, MORE PB2 :)
1. Add all ingredients together into a jar/container
(If using jelly, be careful it doesn't stay in one big gob, otherwise the flavor won't distribute!)
2. Close the lid tightly and SHAKE SHAKE SHAKE
3. Put in the fridge overnight, or for a few days (whenever you want to eat them really)
4. Open the container, spoon into a bowl, mixing in additional PB2 so it still has some clumps - to me, the clumps of PB2 are similar to the puffy slices of bread I long for..
5. Use fresh/frozen fruit, frozen fruit is my favorite, and also adds to the texture as well as the hue
6. ENJOY THIS CLASSIC AS A BREAKFAST :)
*I use PB2 powder because I have recently found I have a hard time digesting regular, full fat peanut butter, but am unwilling to give it up my love completely, so PB2 is an IBS friendly compromise :) Feel free to use regular peanut butter with this recipe!
**I do not watch sugar content, nor do I care, so using Welch's Jelly is wonderful for me, IF you need to watch sugar, care about those sorts of things, want a healthier alternative, try a natural jam, or mash your own berries for your very own jelly flavor :)
Tips/Notes
- Can't have peanuts? Make it an almond/cashew/sun/walnut/etc. butter & Jelly :)
- As mentioned above, use whatever Jelly best fits YOUR needs and lifestyle, maybe it's not even jelly but instead jam or just fresh fruit with a little bit of stevia, do what works best for you!
- What was your favorite snack as a little kid?
- Have you recreated it since a diagnosis or made a healthier version?
