So I just found out from Julie of Peanut Butter Fingers that today is National Peanut Butter day! Heck yeah! What’s funny is that I didn’t even have a clue when I had my breakfast this morning!
I actually think I prefer the overnight version to the cooked version! So yummy and INCREDIBLY filling! Kept me satisfied for 5 hours! Wanna know what’s in the
bowl jar? Of course you do!
Peanut Buttery OOIAJ: (serves 1)
- About 2 tablespoons of peanut butter leftover in the jar
- 1/2 cup rolled oats
- 1/2 cup fat-free plain Greek yogurt
- 1/4 cup unsweetened vanilla almond milk
- 1 tablespoon chia seeds
- 1/2 teaspoon cinnamon
Combine all ingredients in your waning PB jar and allow to set in the fridge overnight.
When I pulled the jar out of the fridge this morning, it was SUPER thick thanks to the chia seeds! I added a little extra almond milk and topped the oats with 1 medium-sized apple cooked on the stove with a little cinnamon and some 18 Rabbits Granola courtesy of Christin!
I dined on some leftover Southwestern Chicken & Black Bean Soup for lunch this afternoon with 3 mini corn muffins (recipe from Bob’s Red Mill website). I think it tasted even better heated up than it did the first day! I love it when that happens!
When I got home from work, I threw together a little workout snack! Heavy on the “threw together,” light on the workout…as in NOT one! Oh well, there’s always tomorrow!
I’ve been known to use a raw portobello mushroom cap as a vessel for delivery of just about anything. Today I wanted TJ’s tomato basil hummus, shredded zucchini and sliced tomatoes. May look weird, but, trust me, it WAS (keyword) delicious!
Now, if you’ll excuse me, I’m off to celebrate
National PB Day make dinner!
Hmm, wonder what I’m making?
Did any of you know that it was National PB Day? Did you celebrate?