Skinny Mom PB&J “Brinner” Casserole – with a Sneaky Allergy Friendly Twist

byMissy

The Sneaky Chef and the Skinny Mom

Another fabulous recipe from the Skinny Mom with a Sneaky Allergy Friendly Alternative Twist, just use my Sneaky Chef No-Nut Butter in place of the traditional peanut butter the recipe calls for. You are going to love this one!

PB&J "Brinner" Casserole

Prep Time: 10 minutes, plus 2 hours chilling time Cook Time: 1 hour
Serves: 8
Serving Size: 1/8 of the casserole (a 3 x 4 1/4-inch square)

Ingredients:

6 tablespoons creamy natural peanut butter (or use Sneaky Chef’s No-Nut Butter)
6 whole wheat hamburger buns
1/2 cup reduced-sugar raspberry preserves (I like Smucker’s Low Sugar)
4 ounces 1/3-less-fat cream cheese, softened
2 teaspoons stevia
2 eggs
4 egg whites
2 1/2 cups Silk Unsweetened Original Almond milk (or allergy friendly milk-substitute)
3 tablespoons sugar-free maple-flavor syrup (I like Maple Grove Farms)
2 teaspoons vanilla extract
1/4 cup old fashioned rolled oats
1/2 cup fresh raspberries

Directions:

Coat a 13 x 9 – inch baking dish with cooking spray.
Spread 1 tablespoon of the peanut butter onto the bottom of each of the bun halves. Put the top and bottom halves back together and cut the buns into 1-inch cubes. Spread the bread cubes evenly in the baking dish. Using a teaspoon, drop mounds of raspberry jam evenly over the bread cubes.
In a medium bowl, fold the cream cheese and stevia together until mixed well. Use the teaspoon again to drop the cream cheese evenly over the bread cubes.
In a separate medium bowl, whisk together the whole eggs, egg whites, almond milk, syrup, and vanilla. Pour the egg mixture over the bread cubes. Cover with foil and refrigerate for at least 2 hours or up to overnight.
Remove the baking dish from the refrigerator and let stand at room temperature for 20 minutes.
Preheat oven to 350°F
Uncover the baking dish and sprinkle the oats evenly over the top of the casserole.
Re-cover with the foil and bake for 40 minutes, rotating the baking dish front to back after 20 minutes. Uncover and bake until a knife inserted into the center comes out clean, about 20 minutes longer, rotating the baking dish front to back halfway through the cooking.
Remove from the oven. Cool on a wire rack for 10 minutes before serving. Cut into squares and serve sprinkled with the fresh raspberries.

Stay tuned for more delicious recipes from The Sneaky Chef and the Skinny Mom.

About the Skinny Mom:

Brooke Griffin is the creator of SkinnyMom.com, where moms ‘get the skinny’ on healthy living and author of best-selling cookbook Skinny Suppers: 125 Lightened-Up, Healthier Meals for Your Family. Through lightening up family-favorite recipes and creating quick, effective at-home workouts, Brooke hopes to encourage women to live their healthiest, happiest lives. 

The Sneaky Chef