Peanut Butter Oat Bowl with Hemp and Raspberries

Ingredients

• 1 cup certified gluten-free rolled oats
• 2 cups unsweetened almond milk
• 3 tbsp natural peanut butter
• 1/4 cup hemp hearts
• 1 cup fresh raspberries
• 2 tbsp ground flaxseed
• 1/2 tsp ground cinnamon
• 1/8 tsp fine sea salt
• 2 tbsp roasted peanuts, roughly chopped

Instructions

1. Combine the oats, almond milk, cinnamon, and salt in a saucepan and set it over medium heat. Stir every 30 seconds or so as it comes up — oats settle and catch on the bottom the moment you stop paying attention.
2. Once it reaches a gentle simmer with bubbles breaking slowly at the surface, cook 5 minutes. The oats are ready when they have swelled to roughly double and the liquid around them has gone from thin and white to thick and creamy.
3. Stir in the ground flaxseed and cook 1 minute more. It will thicken noticeably in that minute, so if it tightens past what you want, loosen it with a splash of almond milk.
4. Take the pan off the heat and add the peanut butter. Stir for about 20 seconds until it disappears into the oats and the whole pot turns an even pale tan and looks glossy.
5. Divide between two bowls. Scatter the raspberries and hemp hearts over the top and finish with the chopped peanuts.
6. Let the bowls sit for 1 minute before eating — the oats keep absorbing as they cool and settle into a better texture, and straight off the heat they will scald your mouth.

Nutrition (per serving)

Calories

612

Protein

25 g

Fat

34 g

Carbs

55 g