Saturday was silent on the blog. No new post, no Facebook update. I felt terribly guilty about it, but I was feeling horrific and just couldn’t make it happen. I had to remind myself that nobody would die as a result of me not posting a new recipe. Forgive me if I’m wrong. 😉
I’ve been pushing myself to try more baked and overnight recipes. This recipe could be used to make a simple raspberry baked oatmeal, but since it was the weekend, I was dying for my traditional peanut butter breakfast. The result was a twist on the PB&J setup, but instead of jam, I just used fresh fruit! Delicious.
You could definitely use strawberries in place of the raspberries, but the raspberries seem more special to me and can be easily mashed. If you use strawberries, you’ll need to puree them with the milk to get the same effect.
Most of my recipes with peanut butter list “1-2 tbsp.” I do this because I know not everyone loves peanut butter as much as I do (I can’t fathom this, but whatever). For some people, one tablespoon is enough. However, as a peanut butter addict myself, I highly recommend using two tablespoons. I know there are people out there who complain about how many calories there are, how high in fat, etc. This is silly.
People, you’re eating oatmeal. With berries. Having two tablespoons of peanut butter (which is considered one serving, remember) will only make your breakfast more satisfying and filling. When you’re eating real and clean food, calories are almost irrelevant. (This is why I refuse to post calorie counts and nutritional info for my recipes. Don’t bother asking me to do this.)
There’s a reason the jar in that picture is almost empty. 😉 Peanut butter on EVERYTHING.
What you'll need:
- handful of raspberries, between 10-15 (can use strawberries instead)
- 1/3 cup milk of choice
- 1/2 tsp vanilla extract
- 1/2 cup rolled oats (I use Country Choice Organic)
- 1/4 tsp baking powder
- pinch of salt
- 1-2 tbsp peanut butter (can use other nut butters)
How to make it:
- Preheat the oven to 350 F and spray a single-serving ramekin with non-stick spray.
- In a large bowl, mash raspberries with a fork. Add milk and vanilla extract.
- In another bowl, combine dry ingredients: oats, baking powder, and salt. Once mixed, add to wet ingredients and stir until combined.
- Transfer to the ramekin.
- Small spoonfuls at a time, swirl in peanut butter or drop it in dollops.
- Bake for 20-25 minutes.