Peanut Butter and Raspberry Oats

Pb & J. There are few letter combinations that spark as much joy as these three letters in that specific order. I am a huge fan of those delicious peanut butter and jelly sandwiches and wouldn't turn one down when offered. They are the perfect combination of sweet and salty and I could have them as every single meal of the day. In this recipe I have combined the elements of the PB & J to make a peanut butter and raspberry oats recipe that you will hopefully enjoy as much as I do.

Since the original Pb & J is made of white toast bread and therefore not the healthiest breakfast option I decided to give it a new twist. I replaced the bread with oats and the jelly with fresh fruit. I chose frozen raspberries because they will fall apart when they thaw and can be nicely stirred into the oatmeal. 

I tend to make these ahead and they last a few days in the fridge. When the raspberries start to thaw you get the most interesting pink patterns and the top of your oatmeal turns into something that resembles jelly. If you want to turn up the sweetness then sprinkle some palm sugar on top of your still frozen berries but I just drizzle peanut butter over mine. There is no such thing as too much peanut butter, right? 

Peanut Butter and Raspberry Oats

The Greedy Vegan

This recipe takes the best from the PB&J sandwich and turns it into a healthy alternative that is "cooked" in the fridge. Ingredients are listed as: metric ( imperial )

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Breakfast

Cuisine Vegan

Servings 2

Calories 243 kcal

Ingredients

  

1x2x3x

• 250 ml almond milk
• 50 g rolled oats
• 1 tablespoon peanutbutter
• 1 teaspoon coconut sugar or sweetener of your preference
• 1 banana
• 60 g raspberries frozen
• ½ teaspoon vanilla essence

Optional topping:

• 1 teaspoon palm sugar optional
• 1 teaspoon heated peanut butter optional

Cook ModePrevent your screen from going dark

Instructions

 

• Mix the almond milk, oats and 1 tablespoon peanut butter and divide them into 2 jars or suitable containers. Slice the banana thinly and layer on top. Add the raspberries, seal the container and store in the fridge until the oats have soaked up all the liquid. Ideally, leave them over night but they should be ready in about 2 hours.

Notes

Optionally you can drizzle 1 teaspoon of peanut butter onto the fruits. All you need to do is heat the peanut butter lightly which will liquify the oil and turn it into a drizzle. But you can as well sprinkle your peanut butter and raspberry oats with 1 teaspoon of palm sugar. I try to make my portions of this about two days ahead, but they never seem to last more than a day.

If you've ever had overnight oats and thought they were a bit boring I assure you that this recipe for peanut butter and raspberry oats will make you change your mind.

Nutrition

Nutrition Facts

Peanut Butter and Raspberry Oats

Serving Size

 

1 portion

Amount per Serving

Calories

243

% Daily Value*

Fat

 

7

g

11

%

Saturated Fat

 

1

g

6

%

Sodium

 

209

mg

9

%

Potassium

 

398

mg

11

%

Carbohydrates

 

39

g

13

%

Fiber

 

6

g

25

%

Sugar

 

12

g

13

%

Protein

 

6

g

12

%

Vitamin A

 

40

IU

1

%

Vitamin C

 

13

mg

16

%

Calcium

 

171

mg

17

%

Iron

 

1.6

mg

9

%

* Percent Daily Values are based on a 2000 calorie diet.

Tried this recipe?Let us know how it was!