Servings: 1
Prep time: 5 min Cooking time: 0 min
Ingredients
3/4 cup gluten-free rolled oats
1 cup unsweetened plant milk
1 tsp maple syrup
1 tsp chia seeds
1/2 tsp vanilla extract
1 Tbsp peanut butter
3/4 cup raspberries
Directions
1. Mash raspberries and set aside.
2. In a pan, add all ingredients except raspberries and peanut butter. Bring to a boil then reduce to simmer.
3. Simmer until oats are fluffy, then stir in peanut butter.
4. Serve with mashed raspberries on top.
Notes:
You can swap raspberries for peaches, blueberries, or any fruit you desire.
To make into overnight oats, simply mix all ingredients in a container, stir, and let sit overnight. Then, top with fruit before serving.
RENEW PB&J Oats
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