Peanut Butter Protein Oats: A Nutritious and Energising Breakfast
This PB&J-inspired steel cut oats is a meal-preppers dream breakfast. Despite being almost comically easy to make, it is rich in fiber, protein, good carbs, and antioxidant-rich berries. Feel free to eat it hot right when it comes out of the Instant Pot or divide it into jars and set yourself up for a full week of grab-and-go breakfasts (these are also great as after-school snacks). Substitute a vegan butter for the cow’s butter in the recipe to make this dairy-free. Alternatively, you can use cow’s milk instead of alt milk if that’s what you have in the fridge!
Prep Time:
5 mins
Cook Time:
15 mins
Servings:
5
Product:
Instant Pot Multicooker
Ingredients
- 415 ml cups water, divided, plus more as needed
- 240 ml alternative milk, such as oat milk
- 2 tbsp. unsalted butter
- 86 g chunky or creamy peanut butter
- 2 tbsp. pure maple syrup
- Kosher salt, to taste
- 160 g steel cut oats
- 2 servings protein powder, optional
- One 280 – 340 g packet of raspberries, frozen
- 3 tbsp. Sugar in the Raw (or other white sugar)
- 1 tsp. vanilla extract
Instructions
- Add 350ml of water, oat milk, butter, peanut butter, maple syrup and a big pinch of kosher salt to the Instant Pot insert. Whisk to combine.
- Set to Sauté on High and bring the liquid to a simmer, whisking occasionally to help melt the butter and peanut butter, about 3 to 4 minutes.
- Add the oats and whisk to combine. Lock the lid and set to Pressure Cook on High for 12 minutes.
- When the program is complete, naturally release the pressure for 10 minutes, then manually release any remaining steam.
- Add the protein powder, if using, and whisk the oats to combine. Adjust the texture of the oats with a little water, if needed.
- Divide the oats among 5 heatproof jars or containers with tight-fitting lids. Let cool, uncovered, while you prepare the jam.
- Remove the inner pot and wash it thoroughly before making the jam.
- Combine the remaining 65ml water, raspberries, sugar, and vanilla extract in the Instant Pot. Set to Sauté on High and bring the liquid to a simmer. Cook for 3 minutes, stirring occasionally, until the fruit has broken down and the liquid is lightly syrupy.
- Spoon the jam on top of the oats in each jar, dividing evenly. Let everything cool to room temperature.
- Close the jars tightly and refrigerate for up to 1 week. Enjoy chilled, at room temperature, or microwave on high in 10-second intervals until heated through.