Peanut Butter and Jam Porridge
The creamiest vegan porridge topped with peanut butter and raspberry chia jam.
- ⅔ cup rolled oats
- 1 ½ cup dairy free milk, such as almond, soy or coconut
- 2 tbsp peanut butter (optional)
- 1 mashed banana (optional)
- 2 tbsp peanut butter
- Whatever you desire! e.g. cacao nibs, coconut syrup, coconut and frozen berries
Preheat oven to 180C.
For the granola: Mix all ingredients in a bowl and spread on a lined baking sheet. Bake for 10 minutes or until golden brown.
Meanwhile, for the raspberry chia jam: Mash the raspberries with a fork and mix through chia seeds. Set aside.
Meanwhile, for the porridge: Add all ingredients to a small saucepan over high heat. Bring to a boil for 2 minutes and reduce to a simmer. Stir porridge to make sure it doesn't stick to the bottom of the saucepan. When the porridge has reached your desired consistency, separate into 2 bowls.
Decorate the 2 bowls with granola, chia jam, additional peanut butter and any other toppings as desired. Enjoy!