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
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
Preheat oven to 375F and grease a ramekin or small baking dish.
Combine all ingredients in a high speed blender and blend until smooth.
Pour mixture into your ramekin and bake for 22-25 minutes.
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.
Once oats are done baking, add a splash of almond milk, top with peanut butter and chia jam and enjoy!
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.