Sneaky PB&J Chia Oats
Servings 4 (about 5 cups)
Ingredients
For the raspberry jam:
- 10 oz frozen raspberries (about 2 cups), thawed*
- 1 medium beet, cooked, quartered**
- 1 tbsp chia seeds
- 1-2 tbsp maple syrup (optional)
For the chia oats:
- 1 cup rolled oats
- 1 1/2 cups plain whole milk Greek yogurt
- 3/4 cup chia seeds
- ¼ cup hulled hemp seeds
- ¼ cup peanut butter, plus more for topping
- 1-2 tbsp maple syrup (optional)
- 2 tsp ground cinnamon
- ½ tsp kosher salt
- 3 cups water
- *To quickly thaw these, microwave them in 20 second intervals until they are no longer frozen.
- *Use any berry (or any fruit) in place of raspberries. If the fruit is not blending easily, you can add some water to thin it out. Different fruits have different water content. The mixture should be liquidy and will thicken up a lot as it sits.
- **You can’t taste the beet, so it really sneaks in some veggie power and adds sweetness and vibrant color to the jam, but you could totally leave it out and add another ½ cup raspberries.
Items you can prep ahead (optional)
- Make the chia jam and the overnight oats.
- Assemble into individual jars/bowls.
Instructions
- Get 4 (16 oz) jars or containers out and ready to be filled. We’ll make the jam layer first!
- In a high-speed blender, add the berries and beet and blend until smooth. Add the chia and maple syrup (if using) and blend again to combine. Add about ¼ cup to each jar or bowl and transfer the rest to a small container.
- To the blender (you can rinse or leave it for a pink tint), add the oats, yogurt, chia, hemp, peanut butter, maple syrup (if using), cinnamon, salt, and water. Blend until combined. It will be very liquidy - let it sit for a few minutes so it can thicken up a bit. Divide between the bowls or jars (about 1 heaping cup per serving).
- Top each with the remaining jam (about 1 heaping tablespoon), followed by a generous drizzle or dollop of peanut butter (about 1 tablespoon). Cover with lids and place in the fridge overnight or for at least 6 hours.
Notes
Substitutions:
- To make dairy-free, use a dairy-free yogurt alternative.
- To make nut free, substitute peanut butter with tahini or sunflower butter. You could also leave it out and add an extra 2 tablespoons of chia seeds.
- You could use any nut butter in place of peanut butter.
- Feel free to leave out the hemp seeds.
- Use any berry (or any fruit) in place of raspberries. If the fruit is not blending easily, you can add some water to thin it out. Different fruits have different water content. The mixture should be liquidy and will thicken up a lot as it sits.
Storage:
- Store leftovers in an airtight container in the fridge for up to 7 days or freeze for up to 2 months.
Leftovers + Repurposing:
- Add a scoop of chia oats to smoothies to thicken them up.
- Eat a smaller portion as a high-protein snack or for dessert (drizzle with maple syrup).