Being low on peanut butter can turn out to be a good thing.
1) Overnight Oats in a Jar
Serves 1.
I can’t take the credit of the original recipe for this awesome, creamy, super satisfying breakfast concoction – It’s all over the blog world. I love how you get a little bit of peanut butter in every bite of this. It’s also the perfect breakkie to tote to work on busy mornings. Here’s how I make it:
Ingredients
- An almost empty peanut butter jar, with approx. 1 Tbsp peanut butter remaining; I go for natural varieties like Pic’s, which contain only roasted peanuts and maybe a little salt (no sugar or nasty trans fats from vegetable oil here).
- ¼ Cup traditional (not instant) rolled oats
- ¼ Cup milk of choice (I use almond/coconut/rice milk)
- ¼ Cup unsweetened plain or Greek yoghurt (or coconut yoghurt if you don’t do dairy)
- ½ medium, very ripe banana (for natural sweetness)
- ½ tsp cinnamon
Method
- Add all ingredients to the peanut butter jar, stirring well.
- Cover and refrigerate overnight, so that the mixture thickens and expands; It’s amazing how much volume this yields once the oats absorb the liquid.
2) Pic’s Peanut Butter Granola Parfait
From the team at Pic’s: “[A perfect Autumn or Winter breakfast,] this is also a great base for you to personalise your granola with your own favourite flavours – coconut flakes and dried banana; quality choc chips and apricot as a weekend version; Pic’s granola is your oyster.”
Ingredients
- 2 Cups oats
- ½ cup Pic’s Peanut Butter
- 1 tsp vanilla extract (we love Heilala)
- ½ tsp ground cinnamon
- ¼ Cup honey
- ¼ cup finely diced apple
- Extras of choice: seeds, whole toasted nuts, dried fruits, coconut flakes
For the parfait (For 1 serve)
- An almost Pic’s Peanut Butter jar
- Unsweetened plain/Greek/coconut yoghurt
- Banana and/or strawberries
Method
- Preheat oven to 180C.
- In a mixing bowl combine the honey, peanut butter, vanilla and cinnamon.
- Heat in the microwave for 30 seconds at a time until smooth.
- Add oats and apples, stir until they are coated well. If using, add in optional extras.
- Bake 10 minutes, stir, bake 5 more minutes. The mixture may seem soft when you remove it from the oven but it firms up as it cools into clusters of deliciousness.
- Add ¼ Cup of the granola into an almost empty peanut butter jar, then top with ¼ Cup yoghurt. Repeat and for the finishing touch, top with a layer of your favourite fruit; Banana or strawberries work well. Dig in!
See the original recipe and some pics here
3) Portable Peanut-ty Salad Dressing
Serves 1.
If your little container of vinaigrette tends to end up all over your handbag instead of on your salad come lunchtime, this no-mess, no-fuss dressing is for you. Full of healthy fats, antioxidant-rich vitamin E and a little protein too, thanks to the peanut butter. This is also delicious made with almond butter.
Ingredients
- An almost empty jar of natural peanut butter (I like it crunchy for this), with approx.1 Tbsp peanut butter remaining
- 1 tsp shiro (light) miso paste – from health food stores/Japanese grocers
- dash tamari or soy sauce
- ½ tsp apple cider/red wine vinegar
- ¼ tsp rice malt syrup
- a little water or almond milk to thin
Method
Add all ingredients to the peanut butter jar and mix well, adding water or
almond milk to thin to desired consistency (I use about a Tbsp of water). Take
with you in the jar and spoon over your go-to, homemade salad at lunch (I
have this with tofu, chopped veg and brown rice); Or, for perfectly even
dressing-distribution decant your salad into the jar and mix well Can be
made the night before or in the a.m. Store at room temperature.
Pic’s Peanut Butter is a tasty, Natural and Really Good! Made from aussie’s legendary Kingaroy nuts, fresh roasted and lovingly squashed in Sunny Nelson, NZ. To find out more about Pic’s Peanut Butter visit www.picspeanutbutter.com