Peanut Butter Oats in a Jar


I’m a firm believer that peanut butter makes everything taste better. Back in high school my friend Hollis tried to convince me that spreading peanut butter on pancakes and drizzling them with maple syrup was delicious. And I just told her she was weird and gross. (I swear we’re close friends)Well, I tried it recently and alas, Hollis was right. It was delicious. I still think she’s weird though…just for a variety of other reasons. Just kidding, I love her. ANYWAY. Lately I’ve been seeing a pretty genius idea pop up on a few blogs I read. It is a delicious way to use an almost empty peanut butter jar. Because letting peanut butter go to waste is a travesty. All you have to do is make oatmeal, and pour it in said jar. All of the leftover peanut butter melts into the oatmeal resulting in an incredibly filling and tasty breakfast. And even though this is not much of a recipe I thought I would share it all with you. Just keep in mind that you may get a few weird looks when eating “oats in a jar” but no worries…it is totally worth it.


  • 1/2 cup rolled oats
  • 1/2 tablespoon brown sugar
  • 1 cup water
  • a splash or two of almond milk
  • 2-3 tablespoons of Kashi or granola


  1. Place the oats & brown sugar in a bowl and mix in water
  2. Microwave oats for 1 and a half minutes
  3. Stir in almond milk until oatmeal reaches desired consistency (I like it a little loose)
  4. Pour oatmeal in empty peanut butter jar
  5. Sprinkle Kashi or granola on top



Super Crunchy Granola


I’ve made homemade granola quite a few times, and while I’ve found some fantastic flavor combinations, I hadn’t yet found a granola recipe that satisfies my need for that extra crunch that you find in the pricey store bought varieties. Until now. This weekend I finally found a recipe that results in tons of extra crunchy granola clusters. This type of granola is perfect sprinkled on top of oatmeal, swirled in some Greek yogurt, or just eaten by the handful. And you can feel free to add whatever mix ins you’d like. Chocolate chips, dried fruit, coconut flakes, you name it. Whatever add-in floats your boat will work in this easy recipe, because the flavor of the granola is incredibly versatile. Subtle enough to add in whatever punch of flavor you would like, but sweet enough on its own. I think the key to crunchy granola might be the “low and slow” cooking method. I threw this batch in a 300 degree oven and let it cook for 45 minutes. My only hope is that I can make it last all week without devouring the whole batch.

Ingredients: Adapted slightly from Espresso and Cream

  • 1 large egg white
  • 1/2 cup honey
  • 1/4 cup canola oil
  • 2 tablespoons brown sugar
  • 1 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 3 cups old fashioned rolled oats
  • 1/4 cup ground flax seed
  • 1/4 cup sesame seeds
  • 1/4 cup nuts (I used chopped walnuts)


  1. In a large bowl, whisk first 6 ingredients together (egg white through cinnamon)
  2. Pour oat, flaxseed, sesame seeds and nuts into bowl and stir until mixture is well coated with wet ingredients
  3. Spread mixture on a cookie sheet and bake at 300 for 40- 45 minutes, stirring granola every 10-15 minutes


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