A Jerry James Stone Recipe
CategoriesBreakfast, Food Waste, Vegetarian
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- ½ cup rolled oats
- 1 cup almond milk
- ½ banana, thinly sliced
- 1 tsp pumpkin spice
- ¼ tsp cinnamon
- ½ tsp vanilla extract
- 2 tbsp peanut butter
- 2 tbsp chopped walnuts
- Scraping those last bits of peanut butter out of the jar is a pain, but getting them out is an easy way to fight food waste. We waste 40% of the food produced in this country. You can easily use up these last bits of peanut butter by pouring hot oatmeal into the jar or hot chocolate. Using it to make salad dressing is another way.
- You should ideally have about 2 tablespoons worth of peanut butter in the jar. More or less is fine, but this recipe is intended for “empty” jars of peanut butter.
- Add the oats, almond milk, sliced banana, pumpkin spice, cinnamon, and vanilla extract to the jar of peanut butter.
- Always buy pure vanilla extract. It has an indefinite shelf life, unlike the imitation kind.
- Storing peanut butter is easy. The lid should be tight to prevent rancidification of the nut’s oils. This is caused by exposure to oxygen. Unopened peanut butter will keep for a year past the Best By date. Opened jars will last 6 months past the Best By.
- Stir the ingredients well.
- BTW, oats (rolled, steel-cut, etc.) have a shelf life of 2 years when stored properly in a cool, dark place, in an airtight container. Once cooked, just 7 days in the fridge or up to 6 months in the freezer.
- Place the jar in the fridge for at least 6 hours or overnight.
- When ready to eat, mix thoroughly and top with chopped walnuts.