Peanut butter and jelly overnight oats made with fresh fruit, all natural peanut butter, gluten-free oats, and flaxseed. Perfect for meal prepped breakfast!
Did I tell you guys that I’m working on a cookbook?
OK, don’t get *too* excited.
By “working”, I really mean polishing the idea in my mind, tumbling the concept from synapse to synapse in hopes one of them will fire up and spit it out.
One of my friends recently joked that I consider putting out a cookbook called “Quarantine Cuisine” with fun plant-based recipes to make during the pandemic.
I mean, it does have that ring to it, right?
For the most part, though, this space on the internet and my content on Instagram keeps me busy, even during these tumultuous times.
In the light of recent events, I do feel called to show up in different ways, like getting back to staple recipes.
There are so many combinations I enjoy on a regular basis but don’t share with you, because I feel like they’re too “elementary”.
These Peanut Butter & No-Jelly Overnight Oats are one of those said combos.
For the last few weeks I’ve been preparing them in mason jars in the fridge with plenty of drippy peanut butter, smashed strawberries, and flaxseed meal.
Basic breakfast BAE.
If you’re in need of an easy breakfast, you’re new to overnight oats, OR if you just needed a reminder that PB&J is tops, this recipe is for you!