PBJ Oatmeal (w homemade jam!)
As someone who’s family HATES peanut butter, I’d like to say that I have more mature taste buds than them. I could eat a pbj sandwich for breakfast, second breakfast, lunch, second lunch, early dinner, mid dinner, and late dinner. The only issue, and this is personal to me, is that I break OUT if I have too many carbs in the span of a couple days. Not wanting to look like an exploded volcano, I try to balance out my carb sources with other food groups to make sure that I’m satisfied and won’t get hungry 30 minutes later. This recipe, with the complex (aka slow digesting) carbs from the oatmeal and the healthy fats from the peanut butter, makes for an absolute fire breakfast. Or second breakfast.
AND the raspberry “jam” is homemade, which just adds even more to the wholesomeness we have going on here. I will say, it wont be exactly like store bought jam in terms of both taste and texture, but it still tastes good, which is a win in my books.
Ingredients
For the Oatmeal:
For the Jam:
Instructions
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Add the blended oats, almond flour, milk, vanilla, sweetener, salt and cinnamon (if you’re using it) to a pan. Turn the heat to medium and stir all the ingredients.
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While the oatmeal is oatmealing, mash together the raspberries in a bowl with a fork. It should look like a puree.
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In a small nonstick pan, add in the mashed raspberries, chia seeds, lemon/lime juice, salt, sweetener, and vanilla. Heat the pan to somewhere between medium and high heat and stir all the ingredients together.
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Take the oatmeal off the pan when it’s done cooking, which should be in about 7-8 minutes. Keep an eye on the raspberry jam as it will thicken up fast and keep on stirring it.
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Once you like the consistency of the raspberry jam, take it off the heat and set it aside to cool.
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Add the jam on top of the oatmeal. Not very optional: add a spoonful of peanut butter on top.
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In a medium bowl, whisk together the almond flour, cocoa powder, baking powder, and salt.