Who doesn’t love PB&J and PB&J in baked oats?! Well, let me tell you these are a thing of absolute beauty! When the berries are baked they turn into a gorgeously gooey jammy consistency, the ultimate pop of flavour!
Personally, I opted for hazelnut butter as it is my favourite at the moment but you could go for any butter you fancy, you could even take it to another level and go for a chocolate nut butter!
This recipe is Gluten Free, Dairy Free & Vegan.
PB&J Baked Oats
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Ingredients
- 20g pinhead oats
- 20g porridge oats (if you can't get your hands on pinhead you can double up on the porridge oats!)
- 100g (about 8) blackberries
- 150g almond milk
- 1 tsp vanilla extract
- A dash maple syrup (about 5gs)
- 1 tbsp of your chosen nut butter (I went with smooth hazelnut!)
- 1/4 tsp coconut oil
Instructions
- Preheat your oven to 200°c/ 390°F.
- In a small bowl or jug combine the oats, almond milk, vanilla & maple syrup.
- Grease a baking dish (or two!) with the coconut oil.
- Pour the oat mixture into your baking dish(es) and top with the blackberries.
- Finish by drizzling over your chosen nut butter and place in your oven to bake for 15-20 minutes until the oats are fully cooked and the batter has formed a cake-like consistency.
- Serve and enjoy!!
