Bee’s Knees Peanut Butter Overnight Oats 56

It’s definitely tempting to indulge in peanut butter straight from the jar. Typically I would say a tablespoon is a reasonable and satisfying portion. What to do with a spoonful of peanut butter? One of my favorite things to do with a spoonful of peanut butter is to incorporate it in my breakfast, say peanut butter oats!

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I have two jars of peanut butter sitting on my kitchen counter thanks to Peanut Butter & Co. (You can get two jars too. Hold on for the giveaway!) The Bee’s Knees is their all natural peanut butter blended with honey. There’s no cholesterol, no trans fats, no hydrogenated oils, and no high-fructose corn syrup. It is also gluten-free, vegetarian, and certified kosher. I decided to mix it with my overnight oats, which I had prepared in a glass mason jar, for a sweet, delicious breakfast.

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Overnight oats
Ingredients:

  • 1/4 cups oats
  • 1/4 cup unsweetened vanilla almond milk
  • 2 tbsp unsweetened plain yogurt
  • 1 tsp chia seeds
  • pinch salt
  • 1 tbsp peanut butter (The Bee’s Knees)
  • pinch ground cinnamon
  • pinch cocoa powder

Directions:

  1. Combine oats, milk, yogurt, and chia seeds in a bowl or mason jar and cover.
  2. Leave it a warm place overnight or at least 6-7 hours.
  3. When ready to serve, top with a spoonful of peanut butter. Sprinkle cinnamon and cocoa powder.
  4. Enjoy!

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Now for the giveaway!
One lucky reader will receive two jars of The Bee’s Knees peanut butter! Enter the giveaway using the Rafflecopter widget below. U.S. residents only. Giveaway ends on Monday, May 26, 2014 12:00 PM ET. What would you do with a spoonful of peanut butter?

a Rafflecopter giveaway


Disclaimer: As a member of Peanut Butter & Co.’s Yum Squad food blogger club, I received product in exchange for this post. All opinions expressed are my own.

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56 Comments

  1. I enjoy my peanut butter mixed with other tasty ingredients, namely cocoa powder and shredded coconut and chia seeds and cinnamon.. Grab a spoon and enjoy!

  2. I would eat it, plain jane! As a matter of fact, I normally have one tablespoon of the white chocolate peanut butter every day. Whoops! Haha. I can’t help myself. It’s so delicious!

  3. Sometimes I put some cran-raisins, chocolate chips, and nuts in the spoon with the peanut butter- to get a quick pick me up.

  4. I can eat peanut butter with a spoon, or a sandwich with grape jam, or celery, or apples, or carrots, or………. the list goes on and on!

  5. With fruit like bananas, on froyo, on rice cakes, out of the jar! Anything u can think go I eat with peanut butter!!!

  6. I love adding peanut butter to apple slices for a healthy snack. I also love a classic peanut butter and jelly sandwich a few times a week.

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Chocolate Carrot Truffles Recipe 0

Here’s a simple recipe for a chocolate truffles that brings together carrots and chocolate. The original recipe uses peanut butter as a base, but any other nut butter will do too. Each piece comes out to about 40 calories and makes a nice portable snack. Keep them in an airtight container in the fridge.

Chocolate Carrot Truffles

Ingredients (12 pieces):
  • 1/2 cup shredded carrots, set some aside for garnish
  • 1/2 cup shredded coconut, set some aside for garnish
  • 1/4 cup roasted, unsalted almonds
  • 1/4 cup roasted, unsalted cashews
  • 1 tablespoon peanut butter, or nut butter of choice
  • 1 tablespoon maple syrup
  • 1 teaspoon cinnamon
  • ground ginger
  • 1 tablespoon unsweetened cocoa powder
  • 1/4 teaspoon vanilla extract
  • salt

Directions:

  1. Line a standard size sheet pan with parchment and set aside.
  2. In a food processor, pulse shredded carrots until fine. Add coconut and nuts and pulse until combined and finely chopped.
  3. Add nut butter, maple syrup, vanilla, cocoa powder, spices, and salt one ingredient at a time while pulsing. Blend until smooth, and the dough comes together, nearly forming a ball. 2-3 minutes.
  4. Scoop chunks of dough with a tablespoon and roll into balls. Sprinkle the tops with a mixture of remaining coconut and shredded carrot, and place on parchment lined sheet tray.
  5. Chill in the freezer for 15 minutes.