PB & J Oatmeal with Banana

Creamy peanut butter and sweet grape jam swirled into a heaping bowl of oats, topped with a banana. This hearty bowl of delicious decadence will keep you going all morning long. It's sort of an unconventional way to cook oats, but they get chewy and fluffy and you'll thank me when you see the portion size!
I make this the night before and reheat in the morning for a quick breakfast. This recipe can easily be doubled.

Servings: 1
Points Plus: 6 (banana is not factored into the point plus value)
Works with SFT: Count as 2 Points Plus on SFT


Ingredients:

• ½ cup old fashioned oats*
• 2 cups water
• ¼ tsp salt
• ½ tsp sugar free vanilla syrup (I used Torani)
• 1 medium banana, sliced or diced*
• 1 T Better N Peanut Butter (using regular or reduced fat PB will affect Points Plus Value)
• 1 T Smuckers Sugar Free Concord Grape Jam
• ½ tsp brown sugar

Directions:
In a small saucepan, bring water to a boil. Add oats and reduce to a simmer, stirring frequently. Simmer, uncovered until about 80% of the water is absorbed. Add salt and vanilla syrup and stir to combine. Turn off heat, cover, and leave unopened for at least 1 hour (or overnight).
The oats will continue to absorb the water and get fluffy.
An hour later (or the next morning), warm on low and add 2/3 of the banana. Once warmed through, transfer to a bowl. Top with peanut butter and grape jam. Garnish with a few slices of banana and sprinkle with brown sugar.
Enjoy!