Creamy PB&J Oatmeal

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I took a great online course about child/family nutrition. One of the habits they suggest instilling is having oatmeal be your go-to breakfast.

I just use quaker oats – I just haven’t made a batch of steel cut that I love yet, still working on that. Since I use just regular cooking oats it takes less then 5 minutes to cook (don’t bother with the 1 minute or whatever – the regular are just a minute or two longer to cook and have a nicer consistency).

And I discovered the simplest way to elevate that simple oatmeal to a delicious breakfast, lunch or fast dinner – yogurt. I put the oatmeal I just cooked (usually with some frozen fruit added into it if not making PB&J and flax or chia seeds) into a bowl and add a spoonful or two of greek yogurt. Or whatever yogurt I have at the moment. I can’t lie – Stonyfield Whole Milk French Vanilla is amazing in it. Yes, it is crazy high in sugar – Emilie refers to it as her ice cream yogurt – but a spoonful in a bowl of fruity oatmeal won’t hurt you or them.

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I have sent this as lunch in a thermos and saved leftovers from breakfast. Perfect breakfast for dinner meal served with a fruit and veggie packed smoothie. It is the only way we eat oatmeal now. It cools it down immediately and is still good chilled for a while.

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Creamy PB&J Oatmeal with Chia Seeds
Ingredients
  • 1 cup regular oats (use oats labeled gluten-free if desired)
  • 2 cups water
  • 1 Tablespoon flax seeds or chia seeds
  • spoonful each of peanut butter and jelly
  • 2-3 spoonfuls yogurt
Instructions
  1. Add oats, water and chia seeds to pot and cook over medium high heat, stirring every so often. Done in 3-5 minutes.
  2. Stir in peanut butter and turn off heat – mix until melted throughout. Then stir in jelly gently – leave it so there are some streaks.
  3. Put into bowls for serving and add a spoonful of yogurt to each bowl and mix around. I sometimes put a little dollop of jelly right on the top then.

 

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