RASPBERRY & HAZELNUT BUTTER POP TART OATS 🥣🧇
Acacia O'Donnell-
Servings
1 -
Prep Time
5 Minutes -
Cook Time
10 Minutes -
Total Time
15 Minutes -
Difficulty
Easy
Ingredients
Base
| 30g | oat flour (or oats) |
| 150ml | plant milk |
| 1 | tsp maple syrup (optional) |
| 1 | tbsp peanut butter |
| 1 | pack @PriBakes Hazelnutter oaty pockets |
| Handful of fresh, frozen or freeze dried raspberries |
My new favourite breakfast is a bowl of smooth creamy oatmeal, topped with lots of nut butter, oaty pockets and raspberries 🍓 I make oatmeal using oat flour for a much smoother dessert-like texture.
METHOD
- Saucepan - Heat your milk in a pan, add in the oats/oat flour and stir continously for 2-3 minutes until thick
- Microwave - Heat up the milk in a bowl for 30 seconds to avoid lumps, stir in the oat flour, heat for 90 seconds, and stir half way.
- Stir in the maple syrup
- Top with peanut butter, oaty pockets and raspberries and dig in!