My go-to raspberry, banana and peanut butter oatmeal

Name: My go-to raspberry, banana and peanut butter oatmeal
Prep time: 4 min
Cook time: 6 min
Total time: 10 min
Cuisine: American
Ingredients: 6 tablespoons oat flakes; 1 tablespoon butter optional; 1 cup milk; 5 raspberries ( I use frozen); Half banana; 1 tablespoon peanut butter; Flaxseed for decorating

3 steps

Prep:4minCook:6min

This is my go-to oatmeal that I eat regularly for breakfast or even for dinner. It’a not a revelation recipe-wise, but if someone likes it, then it served its purpose.

Updated at: Tue, 19 Mar 2024 20:14:50 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories582.7 kcal (29%)

Total Fat29.2 g (42%)

Carbs62.4 g (24%)

Sugars21.8 g (24%)

Protein21.9 g (44%)

Sodium171.7 mg (9%)

Fiber13.6 g (48%)

% Daily Values based on a 2,000 calorie diet

Ingredients

1 servings

6 tablespoonsoat flakes

1 tablespoonbutter

optional

1 cupmilk

5raspberries

I use frozen

0.5banana

1 tablespoonpeanut butter

Flaxseed

for decorating

Instructions

Step 1

Defrost the raspberries in the microwave for a couple of seconds. Don’t overdo it because they’ll lose their form and become a jam basically

Step 2

Set the oats in a small pot and pour the milk over it. Set the stovetop on medium heat. You might not need the whole cup of milk, so it’s better to start small. Add the butter. Mix it with a spoon so it doesn’t burn. When the milk boils, it will start thickening up quickly. A copule of stirs more, and you’re done. If the oalmeal is too thick, add more milk. This is all done to your liking.

Step 3

Pour the oatmeal into your bowl and asseble everything. Slice up the banana, add the raspberries and butter. Garnish with a sprinkle of flaxseeds. Enjoy!