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    Home » Breakfast

    Peanut Butter and Raspberry Oats

    Published: Apr 13, 2016 · Modified: Jan 3, 2019 by Gloria - The Greedy Vegan · This post may contain affiliate links · 4 Comments

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    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.

    Peanut Butter and Raspberry Oats

    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. 

    Peanut Butter and Raspberry Oats

    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

     

    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
      

    • 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
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    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!

     

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    More Breakfast

    • Hearty Vegan Mushroom Scramble
    • Home Made Focaccia with Garlic and Herbs
    • No Bake Breakfast Bars with Cranberries and Seeds
    • Smooth Homemade Peanut-Butter From Roasted Peanuts

    Reader Interactions

    Comments

    1. Imran Khan

      April 19, 2016 at 10:04 am

      Wow great Gloria. Keep rocking

      Reply
      • Gloria

        April 19, 2016 at 12:33 pm

        I'll do my best. =D

        Reply
    2. penny j

      May 08, 2016 at 10:45 am

      5 stars
      Lord give me strength! I want to eat this before its done getting soft!!

      Reply
      • Gloria

        May 08, 2016 at 10:48 am

        The wait can be torturing... =D

        Reply

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