I needed something different for breakfast that didn’t involve a ton of prep because yesterday was super busy with getting ‘unvacation’ ready. I have been craving Overnight Oats, and if you know me by now, you know of my immense love for all things peanut butter.
I got some beautiful raspberries yesterday while grocery shopping, so this idea was born.
First, I made my own Sugar Free Sauce to serve as the ‘jelly.’
I brought a cup of fresh raspberries, 1/2c of water, some Monk fruit sweetener (about 1/4c) and 2 tsp of corn sstarch to boil over low heat. I let it boil until the berries broke down and the sauce got nice and thick, maybe 5 minutes, stirring occasionally. Then I let it cool. It makes about 5 servings.
For the overnight oats, combine:
- 1/2c rolled oats (uncooked)
- 1/2 c unsweetened vanilla almond milk
- 1/4c of nonfat Greek yogurt
- 1/2 tbsp chia seed
- 1 tbsp monk fruit sweetener
- 1tsp vanilla
- 2tbsp peanut butter powder
- Jelly (see above)
- 1/2c Fresh raspberries
Add your oats, seeds, sweetener and and peanut butter powder to a bowl. Mixin almond milk, yogurt, and vanilla aand stir to combine. Refrigerate at least 8 hours.
In the am, layer on your jelly and fruit!
Easy peasy and just 6 Smart Points!
I had mine with hard boiled eggs for protein!