Just like everyone’s favourite 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.
Instant pot
Soaking slower-cooking steel-cut oats overnight in hot water is a time-saving hack for yielding porridge with a perfect chewy texture in mere moments.
Pb & J Protein Oats
Ingredients
- 1 1/4 cups (310 mL) steel-cut oats
- Pinch salt
- 1/2 cup (125 mL) unsweetened almond, cashew, or oat milk
- 1 1/2 cups (350 mL) frozen raspberries
- 1 Tbsp (15 mL) honey
- 1 tsp (5 mL) vanilla
- 2 Tbsp (30 mL) chia seeds
- 1/2 cup (125 mL) plain or vanilla plant-based protein powder
- 1/3 cup (80 mL) creamy peanut butter
- 1/4 cup (60 mL) chopped unsalted peanuts
Directions
01
In medium saucepan, place oats, a pinch of salt, and 3 1/2 cups (850 mL) 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.
02
In separate small saucepan, heat raspberries, 2 Tbsp (30 mL) water, honey, and vanilla over medium heat for 5 minutes. Gently mash raspberries. Stir in chia seeds and let sit, covered, for 10 minutes.
03
Into cooked oats, stir protein powder and peanut butter. Stir in raspberry mixture, then place in serving bowls and top with peanuts. Serve right away.
Matthew Kadey, MSc, RD, is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
