Prep Time5 Minutes
Cook Time10 Minutes
Total Time15 Minutes
|30g||oat flour (or oats)|
|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.
- 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!