Creamy PB&J Oatmeal
THM:E, low fat, sugar free, gluten/egg/dairy free
Author: Briana Thomas
Serves: 1
Ingredients
- ½ c. old-fashioned oats (use gluten free if necessary)
- 1 c. water
- -
- ⅓ c. unsweetened almond milk
- 3 T. defatted peanut flour
- ⅛ tsp. salt
- ⅛ tsp. THM Pure Stevia Extract Powder
- -
- Sliced strawberries
Instructions
- Microwave the oats and water for 3 minutes or until soft. (I use a large serving bowl so the oatmeal doesn't run over in the microwave. If the oats aren't soft in 3 minutes, cook longer until the desired texture is reached. Some microwaves are stronger than others. Alternatively you could cook them on the stovetop until the desired consistency is achieved.)
- Whisk in the almond milk, peanut flour, salt, and stevia. Top with sliced strawberries and enjoy!
- To make the strawberries more of a jam-like consistency, mash them up and cook them with the oats and water in the first step.
- To make this an overnight oatmeal, try omitting the cooking step and adding a scant ½ tsp. glucomannan. Shake all the ingredients together in a pint-sized jar with a lid and refrigerate overnight.
Notes
For a twist, feel free to add some cocoa powder.
Recipe by Briana Thomas at https://www.briana-thomas.com/creamy-pbj-oatmeal/