Happy Saturday everyone.
I feel like I have neglected my vegans and breakfast lovers, and for that I apologise but I promise you this healthy peanut butter oats with chia pudding will more than make up for it.
Not only is this breakfast healthy and super easy to make, it’s very filling and the taste? Quite frankly it’s on another level. If porridge was a pugilist this would be the Mohammed Ali in the breakfast arena. These are the oats with the most! The morning meal with the most appeal! The way to break the fast that can’t be surpassed. If you haven’t played around much with peanut butter as an ingredient then this breakfast is a game changer, and if you love peanut butter you will not eat any other porridge again!
We are loco about peanut butter in my house so we wanted the intense flavour of peanut butter in our oats and I chose to add 3 tablespoons to the oats. Because in my house, nothing succeeds like excess. However, if you like a mild taste I suggest you use 1 tablespoon and if you want it more of a mild flavour then use two spoons.
You can make this just for yourself and eat it over the course of 5 days. If you want more modest meals just halve the quantities But if you are like me and my familia and you love peanut butter you will not to make less than this I can assure you.
Peanut butter oats and chia pudding
Vegan/vegetarian
Makes 4-5 portions
Peanut butter oats
Ingredients
1 cup rolled oats
1 cup milk of your choice (I used almond milk)
1-3 tablespoons natural peanut butter
1-3 tablespoons Silan (date honey) honey or maple syrup (I used Silan)
Chia pudding
Ingredients
½ cup chia seeds
2 cups milk of your choice
1-2 tablespoons honey or maple syrup or Silan
Dried berries
Method
Peanut butter oats
pour oats into a large jar with milk and stir to combine. In a separate small bowl mix peanut butter with Silan or sweetner of your choice until well combined and stir into oats mixture until all ingredients have blended together thoroughly.
Cover with lid and place in the fridge for 3-4 hours or over night.
Method
chia pudding
In a bowl stir milk, chia seeds and sweetner of your choice with a fork until seeds are incorporated into the milk. To avoid any lumps let it sit for a couple of minutes then stir again to make sure there are no lumps before you refrigerate.
Pour the chia pudding into a jar with a lid or cover bowl with plastic wrap and leave in fridge for 3-4 hours or overnight.
Assembly
Pour your desired amount of peanut butter oats into a mason jar, scatter dried berries on top then top with chia pudding.
(I had some left over coconut mixture from another dish and formed them into balls and put them on top for a decorative effect, they were delicious too)
