Peanut Butter and Jam Oatmeal (raw, vegan, GF)
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Just this morning I made this recipe for Mom and she said that it was just like eating candy. Those were her exact words? Within minutes she had devoured every bit of this sweet porridge, it was great to watch.
Growing up I loved, no wait , I LOVED (!) peanut butter and jelly sandwiches so making this adult version took me right back to my childhood. This is a very filling breakfast that will help you carry on throughout your day! And maybe make you feel like a kid too. :)
There is one important step when it comes to making this porridge and that is the technique of soaking the oats before mixing them in. Please click (here) to read about my reasons for doing this.
I am starting to see more and more people catch on to soaking oats but they often add the rest of the ingredients and then soak the oats. If our goal is to reduce the phytic acid through the soaking process, why would we want to consume the liquid in which is released into? Something to think about.
Feel free to use any flavor of jam that you have on hand and if you can’t eat peanut butter, use almond butter… or any nut butter! It’s all delicious in my book.
- 1/2 cup raw gluten-free oats, soaked
- 1 1/4 cup almond milk or water
- 2 Tbsp chia seeds
- 1 tsp vanilla extract
- Pinch Himalayan pink salt
- 2 Tbsp natural peanut butter
- 2 Tbsp raw jam
- 1 cup date paste
- 1 cup strawberries, organic (this time I had to use frozen ones that were thawed and it worked perfectly)
- After soaking the oats, drain and rinse until the water starts to run clear.
- Use your hands to adetate the oats under the running water to speed up the process.
- Hand squeeze as much of the water out of the oats as you can.
- In a medium-sized bowl, combine the oats, almond milk, chia seeds, salt, and vanilla together.
- Set aside for 1 hour or over-night if you have hectic mornings.
- This will give the chia time to swell and absorb some of the liquid.
- Layer the oat batter, peanut butter and jam in a jar, bowl or glass. Serve and enjoy!
- In your food processor or blender combine the two ingredients and blend till nice and creamy. Or you can stop it sooner if you want a more chunky style.
- Store in glass containers in the fridge. This will make a bit more than what is needed just for this recipe, but that’s ok….it’s great to have on hand. It will keep for 7+ days.
- To make oat flour from soaked oats, click (here)
- Are oats gluten-free and where can I find them? Click (here)