Raspberry-Infused Oatmeal

Raspberry-Infused Oatmeal

I would hardly describe myself as boring, but when it comes to breakfast I’m a pretty big damn snooze. I eat oatmeal about five days a week and supplement with smoothies or large spoonfuls of peanut butter out of the jar (the latter only if I’m feeling extremely fancy and gourmet). I like oats for breakfast because they satiate and are packed with fiber and protein, PLUS, they are pretty neutral in flavor and take on whatever you mix in.  My go-to for a long time has been maple syrup and lightly toasted walnuts, or nutritional yeast and hot sauce when I want something savory.

Ingredients

  • I would hardly describe myself as boring, but when it comes to breakfast I’m a pretty big damn snooze. I eat oatmeal about five days a week and supplement with smoothies or large spoonfuls of peanut butter out of the jar (the latter only if I’m feeling extremely fancy and gourmet). I like oats for breakfast because they satiate and are packed with fiber and protein, PLUS, they are pretty neutral in flavor and take on whatever you mix in.  My go-to for a long time has been maple syrup and lightly toasted walnuts, or nutritional yeast and hot sauce when I want something savory.
  • Recently, I’ve been taking frozen berries and mixing them in with oats while I cook them. The berries dissolve, and leave the whole bowl of oats tasting fruity and looking like you just committed a murder. Add a little jam to make the raspberry flavor explode, top it off with chia seeds and cashews and you’ve got a t-t-t-tasty protein and carbohydrate-packed meal to keep you full until lunchtime.
  • Raspberry-Infused Oatmeal
  • 1/2 cup rolled oats
  • 1/2 cup frozen raspberries (or berry of choice)
  • 1 teaspoon raspberry jam
  • 2-3 Tablespoons water or non-dairy milk (just enough to moisten the oats)
  • cashews
  • chia seeds
  • Add the oats, berries, and water to a small pot. Set over medium heat; cook until the berries and oats dissolve, stirring frequently. Remove from heat and stir in the jam. Top with cashews and chia seeds (or your nuts/seeds of choice).
Read the whole recipe on Veganizzm