PB&J is a childhood favourite for many of us. This recipe allows us to enjoy it in a new yet familiar way.
Oats are a quick, filling breakfast that is often thought of as plain and boring which I must admit, I thought myself.
This recipe is the complete opposite while still being healthy.
It's protein-packed, high in fibre, and the baobab helps this recipe become even more nutritious as it's a great source of vitamin C, Vitamin B6 and so much more.
What makes this recipe even better is that it's gluten-free and dairy free!
So make sure you try this baobab recipe out and enjoy a new way to eat one of your childhood favourites.
(Recipe by Steph’s Gluten Free Bakes)
Peanut Butter Jelly and Baobab Baked Oats by Steph's Gluten Free Bakes
- 50g gluten-free oats
- 1 tsp baking powder
- 1/2 tsp cocoa powder
- 1 tsp SACO Baobab Powder
- 1 tbsp peanut butter
- 125ml of your favourite plant-based milk
- Black cherry jam
- Coconut flakes (optional)
How to make Peanut Butter Jelly and Baobab Baked Oats
Preheat the oven to 180°C.
Grease a small ramekin.
Mix all the dry ingredients with milk.
Carefully fold in coconut flakes.
Transfer half of the mixture to the prepared ramekin.
Add the peanut butter.
Transfer the rest of the mixture on top.
Bake for 20 minutes or until the top is golden brown.
Top with peanut butter and jam.
Serve warm or cold.
Have you made something delicious with SACO Baobab Powder?
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