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!

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