Creamy Oats with Summer Fruits and Peanut Butter

Joanne Wood
Vegan Breakfast International
  • Prep: 15 Mins / Cook: 0 Mins
  • Serves 1
  • easy

This delicious vegan breakfast combines creamy rolled oats with fresh raspberries, pomegranate seeds and a hint of peanut butter. Filling and rich in protein, this delicious oatmeal bowl is rich in antioxidants and vitamin C. Quick and healthy, it's a perfect contender for your flexible meal plan!

Dairy Free High Protein Under 30 mins

Ingredients

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  • Rolled Oats Rolled Porridge Oats 135g 1 & 1/2 cups
  • Almond Milk Almond Milk 500ml 2 cups
  • Matcha Powder Matcha Powder 1 tbsp 1 tbsp
  • White Chia Seeds White Chia Seeds 1 tbsp 1 tbsp
  • Peanut Butter Peanut Butter 1 tbsp 1 tbsp
  • Raspberries Raspberries 125g 1 cup
  • Pomegranate Seeds Pomegranate Seeds 75g 1/2 cup

Instructions

  1. 1.Place the oats and milk in a jug and use a hand blender to blend until smooth.
  2. 2.Place in a bowl and top using the remaining ingredients.
  3. 3.Serve and enjoy!

Nutritional Information

  • Calories:
    853
  • Fat:
    26g
  • Sodium:
    416mg
  • Carbs:
    129g
  • Sugar:
    30g
  • Protein:
    24g

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