Pb & J Protein Oats

Just like everyone’s favorite lunchbox sandwich―but for breakfast. Protein powder is an easy addition to a pot of oats to beef up the numbers for that important macro. Peanut butter adds additional plant-based protein, creaminess, and nuttiness, while the jam-like raspberry sauce gives the meal a sweet-tart pop. For leftovers, heat a small amount of milk or water in a saucepan; stir in the oats and heat, stirring a couple of times, for 3 minutes.

Pb & J Protein Oats

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Servings

4 people

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Ingredients

• 1 1/4 cups steel-cut oats
• + pinch salt
• 1/2 cup unsweetened almond cashew, or oat milk
• 1 1/2 cup frozen raspberries
• 1 Tbsp honey
• 1 tsp vanilla
• 2 Tbsp chia seeds
• 1/2 cup plain or vanilla plant-based protein
• 1/3 cup creamy peanut butter
• 1/4 cup chopped unsalted peanuts

Ingredients 1 1/4 cups steel-cut oats + pinch salt 1/2 cup unsweetened almond cashew, or oat milk 1 1/2 cup frozen raspberries 1 Tbsp honey 1 tsp vanilla 2 Tbsp chia seeds 1/2 cup plain or vanilla plant-based protein 1/3 cup creamy peanut butter 1/4 cup chopped unsalted peanuts

Servings 4 people Print Recipe

Instructions

1. In medium saucepan, place oats, a pinch of salt, and 3 1/2 cups water. Bring to slight simmer, immediately turn off heat, and let oats soak overnight, covered. In the morning, stir milk into pot with oats and heat over medium-low for 10 minutes, stirring occasionally.
2. In separate small saucepan, heat raspberries, 2 Tbsp water, honey, and vanilla over medium heat for 5 minutes. Gently mash raspberries. Stir in chia seeds and let sit, covered, for 10 minutes.
3. Into cooked oats, stir protein powder and peanut butter. Stir in raspberry mixture, then place in serving bowls and top with peanuts.