This is my final recipe in collaboration with Olicatessen, well at least for now! Among their uniquely sourced high quality Greek produce, you can find an absolutely delicious sugar free peanut butter. It is made from 100 % peanuts from Serres and only contains a little added salt for flavour. I am a huge peanut butter fan and this has to be one of the nicest I have tried. It is creamy and is bursting with peanut flavour and, best of all, it contains no nasty additives. Peanut butter contains a good proportion of healthy fats, which are great for your heart, it is protein rich, which helps keep you fuller for longer and is a good source of potassium. I have used it here for a quick and easy peanut butter and jelly overnight oats. The recipe is sugar free, the oats are sweetened with a couple of dates, and the peanut butter adds a delicious richness that is counterbalanced by the slightly sour raspberry chia jam.
So if you are looking for a tasty guilt free start to the day, why not add some peanut butter into your life?
For my other recipes in collaboration with Olicatessen, check out my Orange olive oil cake with candied cardamom oranges and 3 Meze table ideas. You should also check out Olicatessen’s full range of Greek produce and vegan soaps at http://www.olicatessen.fi, they come highly recommended.
Peanut butter and jelly overnight oats – serves 2
For the oats:
100 g organic gluten free oats (I use myllarin)
4 tbsps Ellinikos Karpos peanut butter
1 – 2 dates (depending how sweet you want your oats to be)
2 – 4 dl plant based milk (see note below)
a good pinch of salt
For the raspberry jam:
150 g frozen raspberries
a good squeeze of lemon juice
1 tbsp chia seeds
Add the milk and dates to a blender and whizz up until the dates are well combined into the milk. Pour over the oats and stir in the peanut butter and the salt. I usually use almond or rice milk, or a mixture of the two. Depending on the type of oats you are using you may need more than 2 dl of milk. Begin with this and if the mixture seems very thick add a little more milk. You can also add a little more the next day as the oats will continue to absorb the milk over night. Tip the mixture into an airtight container and refrigerate for at least 6 hours or over night.
Next make you raspberry jam. Add the frozen raspberries to a small saucepan with a dash of water and a squeeze of lemon juice. Stir over a low heat, until the raspberries are defrosted and the fruit begins to break down. Stir in the chia seeds and cook for a couple minutes longer before leaving to cool.
When you are ready to serve, check the consistency of the oats adding a little more milk if necessary. Top with a dollop of the jam and an extra swirl of peanut butter.
This is a paid promotion with Olicatessen Oy