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Peanut Butter Raspberry Oatmeal
Breakfast
Ingredients:
- 80 g (1 cup) old-fashioned rolled oats
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp maple syrup
- 480 ml (2 cups) almond milk
- 1–2 tbsp peanut butter
- ½ cup fresh or frozen raspberries
Equipments:
- Small saucepan
- Stirring spoon
- Measuring cups
20 minutes or less
Soy-Free
Refined Sugar-Free
Meal Prep Friendly
Features:
20 minutes or less
Soy-Free
Refined Sugar-Free
Meal Prep Friendly
Nutrition:
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Instructions:
- Combine Ingredients
In a small saucepan, add 480 ml (2 cups) almond milk, 80 g (1 cup) old-fashioned rolled oats, 1 tsp ground cinnamon, ¼ tsp ground ginger, and 1 tbsp maple syrup. - Simmer
Cook over medium heat, stirring frequently, for 5–7 minutes until oats are soft and the mixture is thick and creamy. - Add Peanut Butter
Stir in 1–2 tbsp peanut butter until fully melted and combined. - Add the Raspberries
Gently fold in ½ cup fresh or frozen raspberries. Cook for 1 more minute until raspberries soften and burst slightly. - Serve
Pour into a bowl and top with extra raspberries and a drizzle of maple syrup if desired.
Why these Ingredients
Common Mistakes, Notes, Prep in Advance, Storage, Swaps & Tips
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.
Peanut Butter Raspberry Oatmeal
2 Servings
Prep 5 min
Blend 10 min
Ingredients:
- 80 g (1 cup) old-fashioned rolled oats
- 1 tsp ground cinnamon
- ¼ tsp ground ginger
- 1 tbsp maple syrup
- 480 ml (2 cups) almond milk
- 1–2 tbsp peanut butter
- ½ cup fresh or frozen raspberries
Features:
20 minutes or less
Soy-Free
Refined Sugar-Free
Meal Prep Friendly
Instructions:
- Combine Ingredients
In a small saucepan, add 480 ml (2 cups) almond milk, 80 g (1 cup) old-fashioned rolled oats, 1 tsp ground cinnamon, ¼ tsp ground ginger, and 1 tbsp maple syrup. - Simmer
Cook over medium heat, stirring frequently, for 5–7 minutes until oats are soft and the mixture is thick and creamy. - Add Peanut Butter
Stir in 1–2 tbsp peanut butter until fully melted and combined. - Add the Raspberries
Gently fold in ½ cup fresh or frozen raspberries. Cook for 1 more minute until raspberries soften and burst slightly. - Serve
Pour into a bowl and top with extra raspberries and a drizzle of maple syrup if desired.
