Peanut Butter & Blueberry Yogurt Oat Bowl
A high-protein, fiber-rich breakfast that tastes like a peanut butter and jelly sandwich but keeps you full for hours.
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Prep time: 5 minutes
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Chill time: 20 minutes (optional)
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Yields: 1–2 servings
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WW Points: 8 (or 3 for the lower-point version)
Ingredients
The Creamy Oat Layer:
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1 cup Oats, cooked or soaked overnight
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2 tbsp Natural peanut butter
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1 tbsp Honey or maple syrup (optional)
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2 tbsp Milk or almond milk
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1/4 tsp Cinnamon
The Protein Yogurt Layer:
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3/4 cup Plain Greek yogurt (low-fat or zero-fat)
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1–2 tsp Honey or zero-calorie sweetener
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1/4 tsp Vanilla extract
The Fresh Topping:
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1/2 cup Fresh blueberries
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1 tbsp Berry compote or jam (optional drizzle)
Instructions
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Prepare the Base: In a small mixing bowl, combine your warm oats with the peanut butter, milk, cinnamon, and sweetener. Stir vigorously until the peanut butter is fully incorporated and the oats are creamy.
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Prep the Yogurt: In a separate bowl, whisk together the Greek yogurt, vanilla, and your choice of sweetener until smooth.
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Assemble the Bowl: In a glass jar or breakfast bowl, layer the peanut butter oats at the bottom. Spread the sweetened yogurt layer directly over the oats.
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Add the Fruit: Top the yogurt with the fresh blueberries and a drizzle of berry compote or jam if you’re using it.
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Serve or Set: You can enjoy this immediately while the oats are still warm, or let it sit in the refrigerator for 20–30 minutes to let the flavors meld into a chilled treat.
💡 Flavor Variations & Tips
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The Nut Swap: This is equally delicious with almond butter or cashew butter if you want a milder flavor.
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Make it Overnight: If you’re in a rush in the mornings, prep the oat layer the night before with cold milk and let it soften in the fridge. Layer the yogurt and berries on top just before you leave the house.
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Sugar-Free Note: To keep this in line with your Sugar-Free Strawberry Cheesecake goals, stick to the zero-calorie sweetener and ensure your peanut butter has no added sugar or oils.
Quick Nutrition Guide (Approx. per serving)
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Calories: ~320
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Protein: 18g
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Fiber: 6 g