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PB & J Baked Oatcake

RECIPE BY ARISHA FROM @wakeupandkale
 
This PB & J Oatcake is a healthy and nourishing breakfast that will keep you feeling satisfied all morning long! Loaded with whole grains, superfoods and topped off with a homemade chia jam and peanut butter swirl. Vegan, gluten free and tastes like you’re eating cake for breakfast!

PREP TIME - 10 mins
COOK TIME - 25 mins
TOTAL TIME - 35 mins
SERVINGS - 1

INGREDIENTS:
  • 1/2 c rolled oats
  • 1/2 mashed banana
  • 1/2 c almond milk
  • 1 tsp baking powder
  • 1 tbsp flaxseed
  • 1/2 tbsp peanut butter
  • 1/2 scoop vanilla protein
  • (optional) Raspberry Chia Jam
  • 1 c raspberries (fresh or frozen)
  • 2 tbsp chia seeds
  • 1 tbsp maple syrup
INSTRUCTIONS:
  1. Preheat oven to 375F and grease a ramekin or small baking dish.
  2. Combine all ingredients in a high speed blender and blend until smooth.
  3. Pour mixture into your ramekin and bake for 22-25 minutes. 
  4. While oats are baking, prepare the chia jam. Add raspberries to a saucepan and cook over medium heat, stirring occasionally (about 3 minutes.) Once the berries are heated through and begin to soften, mash them with the back of a fork until desired consistency is reached. Remove from heat and immediately stir in the chia seeds and maple syrup. Set aside for 5 minutes to allow mixture to thicken.
  5. Once oats are done baking, add a splash of almond milk, top with peanut butter and chia jam and enjoy!
  6. Store any leftover jam in an airtight container in the fridge.
 

Arisha is a plant-based enthusiast and athlete from Vancouver, Canada with a passion for promoting a healthy yet balanced lifestyle. 

Explore more @wakeupandkale / wakeupandkale.com


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