PB & J Baked Oatcake

RECIPE BY ARISHA FROM @wakeupandkale

This PB & J Oatcake is a healthy and nourishing breakfast that will keep you feeling satisfied all morning long! Loaded with whole grains, superfoods and topped off with a homemade chia jam and peanut butter swirl. Vegan, gluten free and tastes like you’re eating cake for breakfast!

PREP TIME - 10 mins
COOK TIME - 25 mins
TOTAL TIME - 35 mins
SERVINGS - 1

INGREDIENTS:

• 1/2 c rolled oats
• 1/2 mashed banana
• 1/2 c almond milk
• 1 tsp baking powder
• 1 tbsp flaxseed
• 1/2 tbsp peanut butter
• 1/2 scoop vanilla protein
• (optional) Raspberry Chia Jam
• 1 c raspberries (fresh or frozen)
• 2 tbsp chia seeds
• 1 tbsp maple syrup

1. Preheat oven to 375F and grease a ramekin or small baking dish.
2. Combine all ingredients in a high speed blender and blend until smooth.
3. Pour mixture into your ramekin and bake for 22-25 minutes. 
4. While oats are baking, prepare the chia jam. Add raspberries to a saucepan and cook over medium heat, stirring occasionally (about 3 minutes.) Once the berries are heated through and begin to soften, mash them with the back of a fork until desired consistency is reached. Remove from heat and immediately stir in the chia seeds and maple syrup. Set aside for 5 minutes to allow mixture to thicken.
5. Once oats are done baking, add a splash of almond milk, top with peanut butter and chia jam and enjoy!
6. Store any leftover jam in an airtight container in the fridge.

Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle. 

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