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Peanut Butter Raspberry Oatmeal
Breakfasts
What You’ll Need:
🌾 1 cup old-fashioned rolled oats
🧂 1 tsp ground cinnamon
🧂 ¼ tsp ground ginger
🍁 1 tbsp maple syrup
🥛 2 cups almond milk
🥜 1-2 tbsp peanut butter
🍓 ½ cup fresh or frozen raspberries
Features:
🌾 Gluten-Free
🫘 Soy-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥘 Meal Prep Friendly
Nutrition:
Servings
1
Calories
350
Carbohydrates
40 g
Fat
15 g
Fiber
5 g
Protein
10 g
Monounsaturated
7 g
Polyunsaturated
4 g
Saturated
2 g
Trans
0 g
Vitamin A
100 IU
Vitamin C
3 mg
Calcium
250 mg
Iron
2 mg
Potassium
400 mg
Cholesterol
0 mg
Sodium
150 mg
Sugar
12 g
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- 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.
- Add Peanut Butter: Once the oats are cooked and creamy, stir in the peanut butter until fully incorporated, creating a smooth and creamy texture.
- 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).
- 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.
Substituttions
Peanut Butter Raspberry Oatmeal
Servings
2
Prep Time
5 min
Cook Time
10 min
Ingredients:
🌾 1 cup old-fashioned rolled oats
🧂 1 tsp ground cinnamon
🧂 ¼ tsp ground ginger
🍁 1 tbsp maple syrup
🥛 2 cups almond milk
🥜 1-2 tbsp peanut butter
🍓 ½ cup fresh or frozen raspberries
Features:
🌾 Gluten-Free
🫘 Soy-Free
🍭 Refined Sugar-Free
🛢️ Oil-Free
🥘 Meal Prep Friendly
Instructions:
- 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.
- Add Peanut Butter: Once the oats are cooked and creamy, stir in the peanut butter until fully incorporated, creating a smooth and creamy texture.
- 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).
- 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.
