Looking for something quick, easy and tasty to eat before training? Our Nutritional Therapist Steph has put together this recipe for PB&J (Peanut Butter & Jelly/Jam) Baked Oat Breakfast “Muffins”
You’ll need (makes about 10):
340g (3 1/2 cups) rolled oats (GF if celiac)
1 heaped tsp baking powder
1 tsp ground cinnamon or ground ginger
¾ tsp sea salt
2 cups milk (regular or dairy free)
2 eggs or ½ cup unsweetened applesauce if vegan
2 tsp Stevia extract or maple syrup
90g (¾ cup) wholegrain no sugar peanut butter (smooth or crunchy)
3 heaped tbsp quality high fruit jam (I used lingonberry)
Generous handful of soft fruit - I used blueberries. Blackberries, strawberries or raspberries would also work well - fresh or frozen is fine.
Preheat the oven to 350F/180C.
In a large bowl, stir together the oats, baking powder, cinnamon or ginger and salt.
Stir in the milk, eggs or applesauce and Stevia or maple syrup.
Heat the peanut butter so that it’s runny and add to the bowl of oats, stir well.
Let the mixture sit for 10 minutes, then swirl in the jam and fruit - don’t over mix.
Spoon the mixture into muffin cases placed in a muffin tin, filling up to the top (they won’t rise much).
Bake for 30 minutes or so (depending on your oven). They should feel firm when you press them on the top and be golden brown.
Great eaten warm or at room temperature.
Store in an airtight container in the fridge.