Peanut Butter and Jelly Steel Cut Oats

Oatmeal is a staple around the Salt and Stone house. We eat it just about year-round and I like to whip up a big batch of baked steel cut oats at the beginning of the week for a healthy and comforting breakfast on rushed weekday mornings.

Sweetened with just a little bit of maple syrup and topped with peanut butter and mixed berries, these baked oats are so flavorful and warming on a cold winter morning. I love to come home after my barre3 yakima class and have steel-cut oats (and a cup of coffee) to refuel my body. Guaranteed, there’s no better feeling than a great workout and a delicious breakfast to start the day.

I like to add a little protein powder to the oats to keep me full all morning long, but it's definitely optional, and if you decide to skip it, you don’t need to alter the recipe in any other way. My kids love this recipe and I love knowing we’re all having a nutrient-dense, energizing breakfast. Make a batch of these oats early in the week for an easy grab and go breakfast all week long.

Peanut Butter and Jelly Steel Cut Oats

• 2 cups quick-cooking Bob’s Red Mill Quick-Cooking Steel Cut Oats

• 3 cups water

• 1 cup milk (almond, cashew, cow’s milk)

• 1 egg

• 2 tablespoons melted salted butter

• 1 tablespoon vanilla extract

• 1/4 cup pure maple syrup

• 1/2 tablespoon cinnamon

• 1 teaspoon baking powder

• 1/2 teaspoon kosher salt

• 1-2 scoops collagen peptides or preferred protein powder

• 1/4 cup peanut butter

• 1 cup frozen berries (blueberries, raspberries, strawberries or blackberries)

Preheat oven to 350 degrees. Lightly spray a 9x9 baking dish with cooking spray. In a mixing bowl combine steel cut oats, cinnamon, salt, protein powder and baking powder. Mix to combine. I like to add one or two scoops of collagen peptides to my oatmeal for a boost in protein and I specifically like the collagen peptides because they are flavorless, very easily dissolvable and dairy-free.

In a separate bowl, combine the water, milk, maple syrup, vanilla extract and egg. Whisk to combine. Pour liquids over oats and mix together. Pour oat mixture into baking dish.

Drop spoonfuls of peanut butter evenly across the oats. Scatter berries in between peanut butter. The peanut butter will melt and create little pockets of yummy goodness in the oats.

Bake on the center rack of the oven for about 45 to 55 minutes.

*For a firm, more bread pudding type texture, bake for the full 55 minutes (the oats will be nice and firm in the pan), allow to cool and then cut in squares for an easy on the go breakfast. Store in an air-tight container in the refrigerator for up to 5 days. For a creamy oatmeal texture, cook for 45 minutes (the oats will be firm but the center might have a slight jiggle or a knife may not come out clean when inserted into the oats). Scoop into a bowl and drizzle with milk. Store the same way no matter what; simply allow the oats to cool, cover and store in the fridge.