I was really really like as a child to have traveled to the US on holidays (read: vacation if you're in the US :P) multiple times - but all of that traveling meant that I came home having fallen in love with all these foods and ideas that just weren't a thing at home.
PB&J was one of those things that my friends back home in Australia just couldn't agree with. Why on earth would you mix peanut butter and jam - and why would you even think of calling it JELLY?
In Australia "jelly" is what you call "jello" in the US - and what you call "jelly" in the US is what we call "jam".
So my PB&J sandwiches only ever happened at home.
These days? I feel like Australians don't blink an eye at the PB&J combination thanks to TV and movies - and now I'm happily creating and sharing PB&J recipes with my Aussie friends!
Plus... if anyone has anything to say against the combination, I can just blame my American husband - right? ;)
This Baked Oatmeal combination is seriously delicious - and SO easy to make!
It's a breakfast that tastes like dessert and making a big batch in advance means that all you've got left to do in the morning is grab and devour! I top mine with extra peanut butter (because #PBislife!) but it's delicious on it's own and perfect both hot or cold!
So let me share the recipe with you! >>
Healthy Vegan PB&J Baked Oatmeal
makes 6 slices that are gluten free, vegan, egg free
dairy free, refined sugar free and a clean eating recipe
2 1/2 cups (225) gluten free oatmeal* - rolled or quick oats
1/2 cup (60g) peanut flour**
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (240g) unsweetened applesauce
- 1 cup milk of your choice
- 4 tbsp maple syrup (use more if you like things sweeter!)