I am a really addict when it comes to peanut butter. I am basically more a peanut than human : ) Honestly I am consuming peanut butter in buckets! At least once a day I am eating one tablespoon of peanut butter. That’s why I had to create OF COURSE a baked oats recipe with a lot of peanut butter in it! I hope all my peanut butter friends enjoy this recipe as much as I am!
Origin of peanut butter:
Peanut butter was actually invented by the Aztecs, even if it didn’t quite correspond to today’s version. As we know them, four men developed peanut butter independently in the late 18th and early 19th centuries: Marcellus Gilmore Edson from Canada and the three Americans Dr. John Harvey Kelloggs, Dr. Ambrose Straub and Joseph Rosefield.
Basic Health facts
The magnesium content in peanut butter is particularly high: At 180 milligrams, 100 grams even contain more than the same amount of peanuts and cover almost two thirds of the daily requirement of women and almost half of that of men (1). Among other things, this makes peanut butter valuable for a well-functioning nervous system and the smooth flow of tension and relaxation of the muscles.
Raspberry & Peanut butter Baked Oats
by XENIA
Servings: 1 baked oats
Ingredients
Batter
- 30 g oats
- 1 tsp cocoa powder
- 5 g coconut shreds
- ½ tsp baking powder
- 1 pinch salt
- 20 g peanut butter creamy
- 2 tsp agave syrup or maple syrup
- 30 g coconut yoghurt
- 100 ml plant based milk
- 25 g frozen raspberries
Filling
- 30 g coconut yoghurt
- 25 g peanut butter creamy
- 1 tsp agave syrup or maple syrup
Toppings
- granola
- peanut butter
- raspberries
- dark vegan chocolate
Instructions
- Preheat the oven to 180°C top/bottom heat
- In a small blender, blend 30 g of oats until flour consistency
- Mix oat flour, 1 tsp cocoa powder, 5g coconut shreds, 1 pinch of salt and 1/2 tsp baking powder in a bowl. Add 20g peanut butter, 2 tsp agave syrup, 30g coconut yoghurt and 100ml plant based milk and stir well. Fold 25g (frozen) raspberries into the batter
- In a separate small bowl, mix 25g creamy peanut butter with 30g coconut yoghurt and 1 tsp agave syrup.
- Pour half of the batter into an ovenproof dish (I used a 9cm/3,5inch form) and place the peanut mixture (step 4) in the centre. Now fill with the rest of the batter.
- Place in the oven for approx. 15 minutes (longer/shorter depending on whether the oven has not yet been fully preheated)
- Now it's time to decorate: I opted for more peanut butter, granola, frozen raspberries and vegan dark chocolate.
