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PB & J is a classic flavour combination and definitely a favourite around here! We’ve made a few PB&J treats in the past but today, I wanted to share some of our favourite PB&J Breakfasts.
These protein-packed breakfasts will get your kids’ day off to a good start and send them to school with energy to spare.
My daughter loved helping me make each and every recipe you see here, so you know they are quick and easy enough for a busy weekday morning – but they are all scrumptious enough for a lazy weekend brunch.
In addition to the awesome protein (and taste) of these recipes, I love that every single one of them is portable. Some mornings are not predictable so knowing that all of these recipes can be taken to-go makes them more practical for our family than a bowl of cereal or something covered with syrup.
We included 3 videos below to show you just how quick and easy all of these recipes are – and each recipe also comes with a free printable so don’t forget to grab those! (You can always pin this post to come back and print later.)
PB&J Energy Bites
These PB&J Energy Bites are a delicious way to enjoy all of the flavor of a PB&J sandwich in a bite-size, power-packed snack. We enjoy these as both on-the-go breakfasts and as an easy lunchbox snack.
Watch the video below to see just how easy these PB&J Energy Bites are to make:
Ingredients for PB&J Energy Bites:
- 6-8 Medjool dates, pitted
- 3/4 cups nuts of choice
- 1/4 cup Smucker’s jam
- 1/4 cup Jif creamy peanut butter
- 1/2 cup rolled oats
- 1 Tablespoon chia seeds, optional
How to Make PB&J Energy Bites:
Place all ingredients in a food processor and puree until a dough forms.
Scoop out 1 Tablespoon of the energy bite dough at a time and roll into balls. You may need to wet your hands to keep the dough from sticking to your hands.
Place each rolled bite onto a cutting board or cookie tray and place in the fridge to set, at least 30 minutes.
PB&J Oatmeal Smoothie
This smoothie tastes just like the lunch time classic! This is a great way to use up some extra oatmeal – or, plan ahead by cooking a filling breakfast of oatmeal and saving 1/2 cup for snack time smoothies.
To make a PB & J Smoothie, blend the following ingredients together:
- 1 cup vanilla yogurt
- 1 Tablespoon Jif Creamy Peanut Butter
- 1 cup strawberries, fresh or frozen
- 1/2 cup cooked oatmeal, cooled
Tip: if you’re making this smoothie shortly after cooking your oatmeal, stick the oatmeal in the freezer while you are preparing the other ingredients to help it cool down faster.
PB&J Overnight Oats
Overnight Oats are a sometimes favorite around here – I find that my daughter goes through periods of wanting NOTHING BUT overnight oats, and then she’ll take a hiatus from them for a month before she will even entertain the idea of eating them again.
I love how easy it is to customize overnight oats with different mix-ins and flavors, and this PB&J version is a lot of fun – and easy enough that my daughter can now make her own!
Watch her in action whipping up a batch of PB&J Overnight Oats:
Ingredients to Make PB&J Overnight Oats:
- 1/2 cup milk of choice (my daughter prefers almond milk)
- 1 Tablespoon chia seeds
- 2 Tablespoons Jif peanut butter
- 1/2 cup oats
- 1-2 Tablespoons Smucker’s jam
How to Make PB&J Overnight Oats
Place your oats in a mason jar or container then add the chia seeds and pour in the milk.
Stir in the peanut butter, combining all ingredients and ensuring all oats are in contact with some of the milk.
Secure the lid on your mason jar and refrigerate overnight.
In the morning, stir in your choice of Smucker’s jam and enjoy.
Muffins are the quintessial breakfast-on-the-go and also a great lunch box addition. For these muffins, we made a dense peanut butter muffin and filled the center with jam.
My daughter made these so she went light on the jam in the video, but I prefer to double the amount she used (2 teaspoons each muffin) and also add a teaspoon of peanut butter for some melted peanut butter filling.
Watch how to make these scrumptious peanut butter and jam muffins:
Ingredients to Make Peanut Butter & Jam Muffins
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 Tablespoon baking powder
- 1 cup milk
- 2 eggs
- 2/3 cup PLUS 1/2 cup white sugar
- 1 cup Jif peanut butter
- 1/3 cup vegetable or olive oil
- 1/2 cup jam
How to Make PB&J Muffins
Preheat oven to 375F
Combine the flour, salt and baking powder in a large bowl. Add the milk and eggs and stir to combine.
Add in the 2/3 cup of sugar, peanut butter and oil, and stir until just moistened. Set aside.
Line a muffin pan with 12 silicone liners and place 1 scoop of peanut butter batter to fill each liner halfway.
Use a spoon to make a small indentation to hold the jam and add 1-2 teaspoons of jam to the center of each muffin.
Top with an additional scoop of peanut butter batter and press to seal the top and bottom of the muffin together.
Sprinkle with remaining 1/4 cup sugar, optional, and then bake 15-18 minutes until an inserted toothpick comes out clean and the tops of the muffins bounce back when tapped.
Allow to cool before enjoying.
Peanut Butter & Jam French Toast Roll-ups
One of Ella’s new favorite things to make by herself are these french toast roll-ups. We’ve tried them with lots of different fillings (cinnamon bun was my favorite) and it was about time we tried a PB&J variety!
- 12 slices bread, crusts trimmed
- 3 Tablespoons Jif peanut butter
- 3 Tablespoons Smucker’s jam
- 1 Tablespoon cinnamon
- 2 eggs
- 2 Tablespoons cream or milk
How to Make PB&J French Toast Roll-ups:
Whisk together the cinnamon, eggs and cream and set aside.
Roll or press each slice of bread until flat and then spread a generous half Tablespoon of peanut butter on the bread, then a half tablespoon of jam.
Roll the bread slice short end to short end.
Repeat with all slices of bread, using up all of the peanut butter and jam.
Heat a frying pan over medium heat with a bit of butter or oil.
Dip each roll into the french toast batter and place 4-6 at a time in the frying pan, turning after 2 minutes to cook each side.
Remove to a plate and repeat with all remaining rolls.