Peanut Butter Raspberry Oatmeal
Breakfast
Spreads
Ingredients:
- 80 g (1 cup) old-fashioned rolled oats
- 2.5 g (1 tsp) ground cinnamon
- 0.5 g (1/4 tsp) ground ginger
- 15 ml (1 tbsp) maple syrup
- 480 ml (2 cups) almond milk
- 16-32 g (1-2 tbsp) peanut butter
- 62 g (1/2 cup) fresh or frozen raspberries
Equipments:
Features:
20 minutes or less
Soy-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Have the peanut butter and raspberries measured out and ready before you start — both get added off the heat in quick succession once the oats are cooked, so there's no time to be scrambling for ingredients.
Instructions:
- Combine ingredients: In a small saucepan, add the 480 ml (2 cups) almond milk, 80 g (1 cup) old-fashioned rolled oats, 2.5 g (1 tsp) ground cinnamon, 0.5 g (1/4 tsp) ground ginger, and 15 ml (1 tbsp) maple syrup.
- Simmer: Cook over medium heat, stirring frequently, for 5-7 minutes, until the oats are soft and the mixture is thick and creamy.
- Add the peanut butter: Remove from the heat and stir in the 16-32 g (1-2 tbsp) peanut butter until fully melted and combined.
- Add the raspberries: Gently fold in the 62 g (1/2 cup) fresh or frozen raspberries. Return to low heat and cook for 1 more minute, until the raspberries soften and burst slightly.
- Serve: Pour into a bowl and top with extra raspberries and a drizzle of maple syrup, if desired.
Notes: Add peanut butter off the heat or when the oatmeal has been removed from the stove — it distributes more evenly when stirred into warm (not boiling) oats.
Tips: Press the raspberries gently into the oatmeal as a topping rather than stirring them in — they keep their shape and burst of flavor better this way.
Storage: Refrigerate for up to 3 days. Reheat with a splash of non-dairy milk, stirring well. Keep raspberries and peanut butter separate until reheating.
Swaps: Peanut butter can be swapped for almond butter or sunflower seed butter. Raspberries can be replaced with blueberries, strawberries, or a drizzle of jam.
Rolled oats — cook down into a thick, creamy base that holds up well to mix-ins like peanut butter and fruit.
Cinnamon and ginger — add warmth that balances the sweetness of the maple syrup and raspberries.
Peanut butter — adds richness, protein, and that classic PB&J-style pairing with the raspberries.
Raspberries — bring a tart brightness that cuts through the richness of the oats and peanut butter.
Peanut Butter Raspberry Oatmeal
Ingredients:
- 80 g (1 cup) old-fashioned rolled oats
- 2.5 g (1 tsp) ground cinnamon
- 0.5 g (1/4 tsp) ground ginger
- 15 ml (1 tbsp) maple syrup
- 480 ml (2 cups) almond milk
- 16-32 g (1-2 tbsp) peanut butter
- 62 g (1/2 cup) fresh or frozen raspberries
Equipments:
Features:
Why These Ingredients:
Rolled oats — cook down into a thick, creamy base that holds up well to mix-ins like peanut butter and fruit.
Cinnamon and ginger — add warmth that balances the sweetness of the maple syrup and raspberries.
Peanut butter — adds richness, protein, and that classic PB&J-style pairing with the raspberries.
Raspberries — bring a tart brightness that cuts through the richness of the oats and peanut butter.
Prep:
Have the peanut butter and raspberries measured out and ready before you start — both get added off the heat in quick succession once the oats are cooked, so there's no time to be scrambling for ingredients.
Instructions:
- Combine ingredients: In a small saucepan, add the 480 ml (2 cups) almond milk, 80 g (1 cup) old-fashioned rolled oats, 2.5 g (1 tsp) ground cinnamon, 0.5 g (1/4 tsp) ground ginger, and 15 ml (1 tbsp) maple syrup.
- Simmer: Cook over medium heat, stirring frequently, for 5-7 minutes, until the oats are soft and the mixture is thick and creamy.
- Add the peanut butter: Remove from the heat and stir in the 16-32 g (1-2 tbsp) peanut butter until fully melted and combined.
- Add the raspberries: Gently fold in the 62 g (1/2 cup) fresh or frozen raspberries. Return to low heat and cook for 1 more minute, until the raspberries soften and burst slightly.
- Serve: Pour into a bowl and top with extra raspberries and a drizzle of maple syrup, if desired.
