Brunch YUMM! High-Protein PB&J Baked Oats #fitfam
Your Childhood Favorite Just Got a Seriously Stylish Brunch Upgrade: Hello, PB&J Baked Oats!
Alright, fashionistas, get ready for a major dose of nostalgia with a chic twist! Remember that classic PB&J sandwich that was the absolute GOAT of your childhood lunchbox? Well, it just got a total glow-up and transformed into these incredible High-Protein PB&J Baked Oats!
Think of them as the elevated, grown-up version of your favorite comfort food. We’re talking chewy yet impossibly soft baked oats infused with the warm, cozy vibes of cinnamon and vanilla, plus a subtle fruity sweetness from bananas. But the real magic happens when we dollop on that luscious homemade jam—made by cooking down fresh strawberries with chia seeds—and swirl in creamy peanut butter for that perfect PB&J bite.
And honey, these aren’t just delicious; they’re packed with fuel to get you through your most stylish days! Thanks to eggs, yogurt, milk, and the plant-based power of peanut butter, chia seeds, and oats, these babies are loaded with protein and fiber. They’ll fill you up and get your morning going on a seriously energizing note!
Ingredients
- 2 cups chopped fresh strawberries (about 10 ounces)
- 1 tablespoon lemon juice
- 2½ teaspoons vanilla extract, divided
- 1 tablespoon chia seeds
- 2 large eggs
- ¾ cup mashed ripe bananas (from 2 bananas)
- ½ cup whole-milk plain Greek-style yogurt
- ¼ cup smooth natural peanut butter plus ⅓ cup, divided
- ¼ cup pure maple syrup
- 1½ teaspoons ground cinnamon
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup whole milk
- 2½ cups old-fashioned rolled oats
Direction
-
Preheat oven to 375°F. Line a 9-inch square baking pan with parchment paper, allowing the parchment to extend over the sides by at least 2 inches.
-
Combine 2 cups strawberries, 1 tablespoon lemon juice and ½ teaspoon vanilla in a small saucepan; bring to a boil, partially covered, over medium-high heat. Reduce to a lively simmer, cover, and cook until the strawberries are starting to break down, about 3 minutes. Mash with a potato masher; stir in 1 tablespoon chia seeds. Cook at a lively simmer, stirring often, until the strawberries are almost completely broken down and the mixture is starting to thicken, 4 to 5 minutes. Remove from heat.
- In a large bowl, whisk 2 eggs, ¾ cup banana, ½ cup yogurt, ¼ cup peanut butter, ¼ cup maple syrup, 1½ teaspoons cinnamon, 1 teaspoon baking powder, ½ teaspoon salt and the remaining 2 teaspoons vanilla until smooth. Whisk in ½ cup milk until combined. Fold in 2½ cups oats.
-
Transfer the oat mixture to the prepared pan. Dollop evenly with the strawberry mixture and the remaining ⅓ cup peanut butter; using a butter knife, gently swirl into oat mixture as desired.
-
Bake until just set and golden brown, 30 to 35 minutes. Let cool in the pan on a wire rack for 10 minutes before serving.
Nutrition Information
| 430 | Calories |
| 19g | Fat |
| 51g | Carbs |
| 16g | Protein |
EatingWell.com
Enjoy this Mid Week YUMM! with some iTunes!
CHECKED!
