Overnight Oats:
1/3 cup rolled oats
1 tablespoon chia seeds
2 tablespoons yogurt
2/3 cup milk of choice
Pinch of salt
Optional: jam, berries, banana slices
Peanut Butter Shell Topping:
2 tablespoons JUSTIN’S® Classic Peanut Butter
2 teaspoons coconut oil
To make the overnight oats, combine all ingredients in a small jar and shake or stir until well combined. Top with fruit or jam, as desired.
To make the peanut butter shell, combine the peanut butter and coconut oil in a small bowl and microwave 20 seconds. Stir until completely smooth, then pour in an even layer on top of oats. Refrigerate overnight, and enjoy in the morning!
Gingerbread is one of my favorite types of bread. It’s really more of a cookie, who knew? Well, as soon as I learned that, I found a way to incorporate my JUSTIN’S® Classic Almond Butter (regular or Maple flavor if you’re feeling extra funky) into a classic holiday recipe. Whip up a batch today and impress all of your holiday guests or bring home the holiday flavor to any time of year.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
Overnight Oats:
1/3 cup rolled oats
1 tablespoon chia seeds
2 tablespoons yogurt
2/3 cup milk of choice
Pinch of salt
Optional: jam, berries, banana slices
Peanut Butter Shell Topping:
2 tablespoons JUSTIN’S® Classic Peanut Butter
2 teaspoons coconut oil
To make the overnight oats, combine all ingredients in a small jar and shake or stir until well combined. Top with fruit or jam, as desired.
To make the peanut butter shell, combine the peanut butter and coconut oil in a small bowl and microwave 20 seconds. Stir until completely smooth, then pour in an even layer on top of oats. Refrigerate overnight, and enjoy in the morning!
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
Is It a cookie? Is it a cake? White Chocolate Peanut Butter Cup Cookie Cake is both! Have your cake and cookie too. The white chocolate adds just the right amount of creamy texture to this delicious dessert.
You can make lots of things in a skillet, one of my personal favorites is making my Peanut Butter Cup Oatmeal Skillet Cookie recipe. It’s better than your average cookie because I’ve added JUSTIN’S® Classic Peanut Butter and JUSTIN’S® Milk Chocolate Peanut Butter Cups to the dough. This cookie comes out of the oven crispy at the top, gooey in the middle.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.
