This is a delicious and filling start to your day, you’re getting protein from the oats and peanut butter to keep you full for longer. I’m a fan of cooking oats in a pot rather than the microwave, partly because I don’t have a microwave but mostly because I like the texture better.
The colour of this porridge is really pretty and the flavour is just sweet enough from the raspberries alone for me but you can add maple syrup when cooking or drizzle some over at the end if you want it less sweet or if you’re raspberries are a bit tart. There’s no need to use fresh raspberries, frozen work just as well in something like this.
I’m having a more summery version of this porridge for breakfast today because I’m in California at the moment and it’s not exactly porridge weather. But this has been a bit of a favourite of mine so far this winter so I wanted to share this recipe while I perfect the cold, over night oats version I’m eating at the moment! Did I mention how great it is to suddenly be back in summer? Because it’s soooo good! 25-31 degrees every day is basically my ideal weather situation.
1/3 cup raspberries (I use frozen and there’s no need to defrost them)
1/3 cup oats
1/2 a tsp vanilla extract
1 tsp maple syrup (optional)
1 cup milk of choice (almond, oat or dairy work well without overpowering the vanilla flavour)
1 heaped tablespoon of your favourite peanut butter
1 Tbs toasted muesli (optional – my recipe)
Combine all ingredients excluding the peanut butter and 1 Tbs of the raspberries in a small pot and heat slowly on a low to medium heat. Stirring frequently until oats are soft and creamy. Add water if it gets too dry. Top with the peanut butter, remaining raspberries and an extra splash of milk.
You can also make this in the microwave by heating for 1 – 1.5 minutes at a time and stirring between bursts, but I don’t have a microwave at home so stove it is!