I have a confession to make… I don’t like Jif Peanut Butter.  I’m a Skippy girl, always have been, always will be.  But the other day at the grocery store, they didn’t have any of my beloved Skippy Reduced Fat.  (I’m not a full-fat PB lover either.) So I opted for the Jif Reduced Fat instead.

Right out of the jar, I immediately wasn’t happy.  Skippy PB has a way of inviting you back for more, which is probably why the jar is always half gone the day I open it.  I had a tablespoon of Jif on a piece of toast and to be honest, the burnt bread was the better of the two.  Sad.  Either way, last night, I was determined to use some of this peanut butter just to get it OUT of the pantry.  Who knew that I would love the finished product?

Every once in a while I get the urge to bake something out of ingredients I already have in my house.  A lot of the time, I won’t have every ingredient a recipe calls for and I end up making a quick trip to the store just for a tablespoon of one thing.  But yesterday, the whole jar of Jif Reduced Fat was sitting in my cabinet begging to be used.  Begging.  I also had a cylinder of Old-Fashioned Oats that haven’t been touched in a while.  My idea? Peanut Butter Oat Bread.

It was a simple recipe that made the whole kitchen smell like a toasted peanut butter sandwich.  Divine.  Chewy from the oats and loaded with peanut butter flavor, it’s more of a breakfast bread than a dessert but hey, to each his own.

What’s your favorite peanut butter? 
Up there with Skippy Reduced Fat, I also enjoy Better ‘n Peanut Butter Low Sodium spread.

Peanut Butter Oat Bread
Adapted from Cooks.com

1.5 cups all-purpose flour
1 cup Old-Fashioned Oats
1/2 cup Splenda
1/2 cup granulated sugar
1 TB baking powder
1 cup smooth peanut butter (whichever your favorite)
1/4 cup liquid egg substitute
1 cup milk (I used 1%)
1 tsp vanilla extract

Preheat oven to 350 degrees and spray a 9in x 5in x 3in loaf pan with nonstick cooking spray.

In a bowl, combine flour, oats, sugar, Splenda, baking powder and salt.  Add the peanut butter and mix until crumbly (I dug in with my clean hands). 

In a seperate bowl, whisk milk, vanilla and egg substitute until combined.  Stir wet mixture into dry until just moistened.  (I know, I know.. this is totally a no-no in Baking 101 but it’s better to use all of the dry ingredients and a little less of the wet in this case!)

Bake in preheated oven for 55-60 minutes or until golden brown and a toothpick inserted near the center comes out clean.

Cool before serving.