Jamie’s PBJ Overnight Oats

Jamie says: “Back to school means getting organised, and this super-easy, make-ahead breakfast is where it’s at. Kids will love the familiar flavours of peanut butter and jam, but it can totally flex with what you’ve got. A brilliant way to get in some protein and fruit at breakfast time.”

SIDE AND SNACKS 30 MINS VEGETARIAN HEALTHIER LIVES FOOD WASTE LATIN AMERICA FOOD WASTE TIP

This recipe is created by

In partnership with Jamie Oliver

Ingredients

300g rolled oats (gluten-free, if you like)

100g peanut and raisin mix

350g frozen raspberries, blueberries or strawberries

3 eating apples

1ltr semi-skimmed milk (or plant-based alternative)

2 heaped tbsp peanut butter

Clear honey, to taste.

6 tbsp Greek-style yogurt (or plant-based alternative), to serve.

Nutrition Information

Carbohydrate 61.5g
Protein 17.7g
Fibre 4.6g

Instructions

The night before, put the oats, peanut and raisin mix and most of the frozen fruit (keeping 2 handfuls to defrost in a small bowl) in a lidded container or large bowl. Coarsely grate in the apples, discarding the cores and stalks. Pour over the milk, mix well, then cover and leave in the fridge overnight.
In the morning, loosen the peanut butter with a splash of boiling water, then stir in the honey and yogurt. Transfer the oats to bowls or portable containers. Drizzle with the peanut butter mix and top with the reserved fruit.

Food Waste Tip

Use up leftover yogurt to make a minty dip that kids can dunk chopped veg into for a quick after-school snack. Simply mix the yogurt with. finely chopped fresh mint (or a pinch of dried), finely grated garlic and a squeeze of lemon juice. Season with a pinch of pepper and serve with carrot, red pepper, cucumber – whatever the little ones fancy.