Anyone who has smeared a good dollop of peanut butter on to a freshly sliced, crisp apple will love this peanut butter apple oats jar recipe.
I am a bit late to the overnight oats party. Truth be told, I am a bit late to the breakfast party. I know, know Mea Culpa, Mea Culpa but breakfast is just so…early. The sun has barely peeped above the hill tops when my wee army wakes full of boisterous energy. Most mornings I can soften the din by burying my face up to my ears in a giant jar of soy iced coffee. Who knew little people and large dogs equaled ruckus? Who can think let alone cook at that time of the morning? Don’t put your hand up, no-one likes a smarty pants.
The true beauty of overnight oats is that they require absolutely no thought on your part in the morning. Ding, ding ding, we have a winner! Open fridge. Remove oats from shelf. Close fridge door. Find clean spoon. For the morning impaired among us, myself included, recipes like this peanut butter apple oats jar are a lifeline.
I am a wee bit tired tonight. It has just gone 7 pm and after going toe to toe for an hour and a half I have sent the elf to bed with no dinner. What is it with this age? Half way in to her third year and I feel like I am raising Mrs Pembersham from Downtown Abbey. I don’t know if there is a Mrs Pembersham on Downtown Abbey but there is always a Mrs Pembersham somewhere in the mix on those shows. I think about the dinner. I cook the dinner. I serve the dinner. I know she likes the dinner, I’ve made her favourites so I am left a little (a lot) stunned when she turns her head with the deliberate slowness of a three-toed sloth, peers down her sweet nose and says, “No. I won’t.” Won’t? Won’t what? Won’t devour this meal you have cooked so lovingly too fast for fear of missing its many flavoursome notes? Won’t choke as I shove too much of this awesomeness in my gob?
Nope. Just won’t. Won’t eat it. Won’t look at it. Won’t look at you long to see the look of befuddlement spread across your slack jawed face. My toes are far more interesting. Look at how I can put them over my own head while you sputter helplessly about the nutritional benefits of baby spinach. Wheeeeeeeee!
Holy Toledo Batman, my elf is one tough kid. She is amazing and sweet and kind and funny…and as stubborn as a size six shoe on a size eight foot. Lord help me, I even caved in bed giving her a little bowl of yogurt before she gave one final sniffle, turned and went to sleep. That’s your cue, Ms Streep.
Despite the drama and the battle weariness I feel like we made headway. Yes, she got a little yoghurt but I finally got heard. She saw my business face and didn’t like it. Tomorrow is another day.
But for now, I am sitting with my ally the beautiful well-meaning Great Dane, her head resting on my knee and the last of my peanut butter apple oats jar at my foot. One good thing about sending the elf to bed early is I don’t have to share.
I was inspired to make these oats by a simple snack I love to nosh, peanut butter with sliced apple. I love the buttery nuttiness cut by the crisp tartness of fresh apple. This peanut butter apple oats jar recipe is so simple to make; peanut butter and maple oats infused overnight with sliced apple, coconut yoghurt and chopped almonds to serve. You could also serve it with chopped peanuts but I wanted crunch not salt.
This recipe is in the vein of my Beetroot and Chia Pots or Strawberry and Basil Breakfast Pots so if, like me, you make your best breakfasts the night before, this might be a good one for you. Enjoy, x.
If you try this dish, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #mygoodnesskitchen on Instagram. I’d love to see what you come up with. I hope you love these overnight oats as much as I do ! Cheers, friends.
If you like this, you might like to check out these:
- no-bake peanut butter chocolate oats squares
- fluffy gluten-free vegan banana pikelets with coconut
- get glowing beetroot and berry chia pots
Peanut Butter Apple Oats Jar Recipe
Ingredients
- 1 cup rolled oats
- 1 cup almond milk
- 1 tablespoon peanut butter
- 1 tablespoon maple syrup or more if you like sweeter
- 1/2 crisp apple sliced thinly
- 1 good dollop of coconut or regular yoghurt
- a handful of raw almonds or peanuts chopped
Instructions
- Combine the oats, milk, peanut butter and maple syrup in a bowl and stir.
- Either leave in the bowl or spoon in to a jar and leave, covered, overnight in the fridge.
- Remove from the fridge and place a thick layer of sliced apple over the oats.
- Dollop a good amount of coconut yoghurt on top and add chopped nuts.
![Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed](http://scontent-ort2-1.cdninstagram.com/vp/9b62eb225aa88c73717b1f85ec8d6d6a/5D81B1E8/t51.2885-15/e35/s320x320/53425017_2026465847655903_4310692797615736546_n.jpg?_nc_ht=scontent-ort2-1.cdninstagram.com "Autumn arrived today and it is officially soup weather. As a kid my favourite soup was chicken noodle. These days I can still enjoy a bowl minus the bird. This birdless version from my cookbook #greatveganmealsforthecarnivorousfamily uses jackfruit to add texture to the crazily authentic and flavorful broth. Takes me back to my childhood. 💚
4 to 6 servings1 (14-oz [400-g]) can jackfruit
2 tbsp (30 ml) tamari
⅛ tsp white pepper
1 tbsp (10 g) nutritional yeast
2 tbsp (30 ml) olive oil, divided
4 cloves garlic, finely chopped
1 yellow onion, finely sliced
2 celery ribs, diced
1 carrot, diced
2 bay leaves
2 sprigs of thyme
2 tbsp water plus 2 cups (503 ml) for
the soup broth
Zest of 1 lemon
4 cups (1 L) vegetable stock
Handful (around 3 oz [85 g]) dried
spaghetti, broken
1 cup (30 g) baby spinach, finely
sliced
Good pinch sea saltDrain and rinse the jackfruit and cut each one into thin slices from the longest point of the triangle. Put the sliced jackfruit in a bowl with the tamari, white
pepper and nutritional yeast and stir to combine. Set aside.
Add 1 tablespoon (15 ml) of the olive oil to a large soup pot or saucepan and heat over low heat. Add the garlic, onion, celery, carrot, bay leaves and thyme and
saut. for 5 minutes. After 5 minutes, add 2 tablespoons (30 ml) of water. Cook
covered, for around 5 minutes, until the vegetables are tender. Meanwhile, add
the second tablespoon (15 ml) of olive oil to a skillet and heat over medium heat.
Add the jackfruit and sauté for 5 minutes, pulling it apart gently with a fork as you
cook. Stir the shredded jackfruit into the vegetables, add the lemon zest, stock and
remaining water, and bring the soup up to a boil. Reduce the heat and simmer for
20 minutes. Add the broken spaghetti, cooking for another 7 minutes. Remove the
bay leaves and thyme, stir in the baby spinach and season with sea salt. #letscookvegan #fromscratch #foodstyling #meatlessmonday #makeitdelicious #tastingtable #eatplants #worldwideveganfood #goop #thecookfeed")
Lovely photos for a lovely breakfast!
Oh, thanks so much Stine. I love the peanut and apple combination.
Your photographs are absolutely gorgeous! Looks so delicious! xx
Thanks so much Yasmin. That’s really lovely of you to say.
This is what I call the most perfect breakfast! I’m a huge fan of pb and apples in oats!
Thank you! I love pb and apple slices so this was a natural progression.
I love the pics and the recipe too…looking forward to try this yummy recipe asap!