Home/Recipes/Peanut butter and jelly overnight oats with cranberry jelly
Peanut butter and jelly overnight oats with cranberry jelly
A grab-and-go breakfast that tastes like a peanut butter and jelly sandwich. Make it the night before and take it to work or school.
- Category
- Breakfast
- Prep
- 15 min
- Soak
- overnight
- Serves
- 4
Ingredients
- 1 jar (155 g)Staffords Cranberry Jelly (for the coulis)
- 200 gfrozen raspberries (for the coulis)
- 200 grolled oats
- 2 Tbsppeanut butter, no added salt or sugar
- 2 TbspStaffords Honey
- 1 tspStaffords Vanilla Extract
- 2 tspground cinnamon
- 400 mloat milk or milk of choice
- Pinchsea salt
- To garnishseasonal berries
Made with Staffords
Shop the ingredients
Find the Staffords products for this recipe online.
Method
For the coulis, place the Staffords Cranberry Jelly and frozen raspberries in a small saucepan. Bring to a simmer over medium heat until the berries are very soft and breaking down, then crush thoroughly with a potato masher.
Simmer for a further few minutes until thickened, then scrape into a bowl and cool in the fridge.
For the oats, place the oats in a medium mixing bowl. Add the peanut butter, honey, vanilla, cinnamon and a good pinch of salt. Pour in the oat milk and mix everything together well.
Gather four tumblers or glass jars with lids. Dollop a few spoonfuls of coulis into the bottom of each, then add a layer of oats, a second layer of coulis and a final layer of oats.
Place in the fridge and leave to soak overnight. Top with fresh berries and enjoy at home or on the go.
Store in the fridge for up to 3 days.
