Thank you!!
I am so excited to be sharing one of my favourite recipes from the Power Bowls cookbook today on the blog. This PB & J Oats Powerbowl is my version of tasty peanut butter and jam overnight oats… with some extra zing and “power”!
The Power Bowls cookbook contains a collection of “bowl food” recipes that follow my “power bowl” criteria: they all contain mostly (if not all) whole foods, an array of nutrients including vitamins, minerals, and fibre, a nice blend of different tastes and textures, great macronutrient balance, and of course, amazing flavour!
This PB & J power bowl contains the classic sweet and nutty combination of peanut butter and jam along with fibre-rich chia seeds, energizing rolled oats, naturally sweet honey, fresh antioxidant-rich berries, and crunchy crushed peanuts.
This bowl is filling, energizing, great for rushed mornings, and brings a different combination of flavours in every bite. Oh, and it’s pretty nice to look at too, right?! I’ve always been a fan of overnight oats for the simplicity and ease, and this PB & J powered-up combination brings those oats to the next level.
If you haven’t had the chance to check out my newest cookbook, you can find it here on Amazon, Barnes & Noble, and Chapters & Indigo! Also, if you don’t know about my other cookbook, Energy Balls, you can read more about it here, and you can also find it on Amazon, Barnes & Noble, and Chapters!
Do you love to make “power bowls”? I’d love to read about your favourite power bowl in the comments below!
- PB Overnight Oat Base:
- ½ cup rolled oats
- 1 cup unsweetened almond milk
- 1 tablespoon chia seeds
- 1 teaspoon honey
- ½ tablespoon natural peanut butter
- Oat Bowl Toppings:
- 1 tablespoon natural strawberry or raspberry jam
- ½ tablespoon natural peanut butter
- 1 tablespoon crushed peanuts
- 3 sliced strawberries
- 6 fresh raspberries
- Begin by making the overnight oat base. Add the rolled oats, almond milk, chia seeds, honey and ½ tablespoon peanut butter to a bowl. Stir to combine and be sure the honey and peanut butter is well incorporated with the other ingredients.
- Cover the bowl with plastic wrap or a lid and place in the fridge for at least 5 hours to overnight so that the oats and chia can soak up the liquid and become the consistency of cooked oatmeal.
- Once the oats have soaked fully, add the oat bowl toppings.
- Begin by stirring in the jam to the oat mixture, then top the oat mixture with the berries.
- Drizzle the ½ tablespoon natural peanut butter over the bowl and finish with the crushed peanuts.
- Enjoy!
Have a wonderful Sunday!
Loving the Power Bowl cook book! The Nutritionist in the Kitch site has been my favourite “cook book” for years. Now I have two faves! Working my way through the dinner bowls. So far I have made this PB and J oats bowl, the Shrimp Salad Roll (p 128), Mojito Shrimp & Zucchini (p 154), Pulled Cuban Chicken (p. 150) and all have been amazing hits (in fact Salad Roll is happening for lunch today again!). Tonight it’s Orange, Beef and Broccoli Noodles for dinner (p146). Thanks, Crystal for bringing fun and flavour to our table! I always find inspiration from you. And I really appreciate how easy your recipes are. On the rare occasion that you list an ingredient that isn’t a staple in our home, it soon becomes one. Like the plantains for the Cuban Bowl; there are two on the counter ripening in preparation for another round of the Cuban Bowl this week. Thank you! Namaste!
Thank you so much Deb, your support is so appreciated and I am so happy that you are loving all of the recipes so far!!