— Amber Trejo M.S., beRevolutionarie Nutritionist
Who said you can’t eat dessert for breakfast? This recipe will revolutionize the way you do oatmeal going forward! This sweet yet heart-healthy, nutrient-dense breakfast is high in protein, loaded with B vitamins, zinc, magnesium, potassium, iron, protein, and gut-loving fiber. This bowl of salted peanut butter oats will satisfy your sweet tooth before it begins all while helping start your day nourished and energized.
What you need:
- 1/2 cup gluten-free rolled oats or quick-cooking oats (I used Bob’s Red Mill)
- 8 oz water
- 1.5 tbsp chunky salted PB
- 1 tbsp real maple syrup ( I use Butternut Mountain Farm from Whole Foods).
- 4 oz unsweetened almond milk (for this recipe, I used Blue Diamond).
- 1 scoop vanilla protein powder or unflavored, use 1 tsp vanilla extract if you’re using unflavored.
- 1⁄2 medium ripe banana
- dash of salt
- dash of cinnamon
What you do
- In a small pot, bring 8 oz of water to boil.
- Reduce heat and add in your oats. Cook oats in water on low heat for 5 minutes or until water begins to absorb.
- Once water is mostly absorbed, add in the almond milk, ( this will give it a creamy consistency), peanut butter, maple syrup and mix well. Keep the stove on for another 2 minutes or so on the low heat so the peanut butter can melt into the oats a bit more.
- Shut the stove off and add your protein powder, mix until there are no clumps or visible powder. If you’re using unflavored protein powder, add the vanilla extract when you add the maple syrup.
- If needed, add a 2 oz more of nut milk.
- Transfer the oats from pot to bowl, add another dash of salt.
- Slice and place your bananas in the bowl, add a dash of cinnamon.