Peanut Butter Raspberry Oatmeal

1. Cook the Oats: In a medium saucepan, combine the rolled oats, ground cinnamon, ground ginger, maple syrup, and almond milk. Stir well. Bring the mixture to a boil over medium heat, then reduce the heat to low and simmer, stirring occasionally, for about 5-7 minutes, or until the oats are soft and have absorbed most of the liquid.
2. Add Peanut Butter: Once the oats are cooked and creamy, stir in the peanut butter until fully incorporated, creating a smooth and creamy texture.
3. Add Raspberries: Gently fold in the raspberries, either fresh or frozen, and cook for another 1-2 minutes, just until the raspberries warm through (or soften if using frozen).
4. Serve: Spoon the oatmeal into bowls and add any additional toppings you like. You could drizzle with more peanut butter, a sprinkle of cinnamon, or extra raspberries.

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.