This recipe takes the best from the PB&J sandwich and turns it into a healthy alternative that is "cooked" in the fridge. Ingredients are listed as: metric ( imperial )
1teaspooncoconut sugar or sweetener of your preference
1banana
60graspberriesfrozen
½teaspoonvanilla essence
Optional topping:
1teaspoonpalm sugaroptional
1teaspoonheated peanut butteroptional
Instructions
Mix the almond milk, oats and 1 tablespoon peanut butter and divide them into 2 jars or suitable containers. Slice the banana thinly and layer on top. Add the raspberries, seal the container and store in the fridge until the oats have soaked up all the liquid. Ideally, leave them over night but they should be ready in about 2 hours.
Notes
Optionally you can drizzle 1 teaspoon of peanut butter onto the fruits. All you need to do is heat the peanut butter lightly which will liquify the oil and turn it into a drizzle. But you can as well sprinkle your peanut butter and raspberry oats with 1 teaspoon of palm sugar. I try to make my portions of this about two days ahead, but they never seem to last more than a day.If you've ever had overnight oats and thought they were a bit boring I assure you that this recipe for peanut butter and raspberry oats will make you change your mind.