If you’re a regular reader, you know that every year I get very into the Vegan Month of Food (aka VeganMoFo). Themes are my JAM, and I love coming up with a new one every year. But not this year. This year, the powers-that-be at MoFo HQ are doing something a little different by offering up daily prompts that participants are highly encouraged to follow. And I’m happy to join! No more MoFo stress for me; this year, I’m going to revel in the simple deliciousness of vegan food. And what better way to start than with breakfast?!
That’s right, today’s prompt is: Rise and Shine! It’s MoFo time! Tell us about your breakfast.
Now, I’m no stranger to breakfast recipes — I’ve shared lots of ’em here. For a work-day morning, I generally keep things simple: oatmeal, a baked good, a piece of fruit… I usually don’t get much more complex than that. So for today’s breakfast, I opted for an easy, make-ahead breakfast: overnight oats. This time, I adapted a classic lunch flavor pairing (PB&J!) for breakfast. The addition of peanut butter adds a little extra hit of protein, helping keep you full for longer. You can use any jam, jelly, or preserve in this recipe; I opted for a homemade blueberry-lavender jam I whipped up a few weeks ago. It’s unsweetened and a little tart, so I added some brown sugar to my oats. Feel free to omit the added sweetener if your jam is sweet enough!
PB&J Overnight Oats
- 1 cup rolled oats
- 1 cup almond milk
- Heaping 1/4 cup natural peanut butter
- 1 T brown sugar, agave nectar, or maple syrup (omit if your jam is sweetened)
- Dash salt
- ~1/4 cup jam of choice
Add the almond milk, peanut butter, sweetener, and salt to an airtight container and whisk until the peanut butter is emulsified and fully incorporated in the mixture. Add the oats, cover the container, and shake for about 10-15 seconds. Refrigerate overnight.
To serve, layer oatmeal and jam in a serving jar or bowl. Top with chopped peanuts if desired. Enjoy!
Trying a new jam flavor? Let me know how your vegan PB&J overnight oats turn out!