Vegan Peanut Butter Jelly Oats with Zucchini
Ingredients
Pb&j oats
- 1 C water
- 1 C plant milk of choice
- 1/4 C powdered unsweetened peanut butter (or 3 TBSP regular PB)
- 1 TBSP vanilla
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 3 TBSP swerve sweetener (or brown sugar or maple syrup)
- 1.5 C shredded zucchini
- 3/4 C GF rolled oats
- 1/4 C hemp seed
- 2 TBSP chia seed
Raspberry chia jam
- 2 TBSP water
- 1 TBSP lemon juice
- 1 TBSP swerve sweetener (optional)
- 1.5 C raspberries (fresh or frozen)
- 2 TBSP chia seeds
Preparation
Add liquid, sweetener, peanut butter, and seasonings to a medium sauce pan. Bring to a boil and add oats, zucchini, and seeds. Reduce heat and cook uncovered for 7-10 minutes to your preferred texture. Season to taste.
In a separate small sauce pan, bring raspberries and liquid to a boil. Reduce heat and simmer, gently stirring and mashing berries. Add chia seeds and continue to simmer until thickened.
Serve oats hot or cold with a dollop of raspberry jam swirled in, and a topping of chopped peanuts, extra PB, and fresh berries.
Tips
This recipe makes 4 servings and is perfect for meal prepping; store in jars for easy grab-and-go breakfasts.
The oats taste like a peanut butter and jelly sandwich but are secretly loaded with green veggies for a healthy twist.
Consider making this dish vegan to celebrate Earth Day and support planetary health.
