Peanut Butter Oats
serves 2
A hearty breakfast filled with protein and antioxidents in the form of blueberries, peanut butter and cashews to boot.
Tags:
Super Quick
•Calorie Smart
•Quick Prep
Allergens:
Cereals containing gluten
•Oats
•Peanut
•Cashew nuts
The quantities provided above are averages only.
Total Time10 minutes
Cooking Time10 minutes
DifficultyEasy
Ingredients
Serving amount
120 grams
Oats
(Contains Cereals containing gluten, Oats May be present Soya, Wheat, Barley, Milk, Nuts)
2 sachet(s)
Peanut Butter
(Contains Peanut)
20 grams
Cashew Nuts
(Contains Cashew nuts May be present Cereals containing gluten, Nuts, Peanut, Sesame)
125 grams
Blueberries
15 grams
Maple Syrup
Not included in your delivery
2 tsp
Sugar
to taste
Water
to taste
Salt
Nutrition Values
Energy (kJ)2213 kJ
Energy (kcal)529 kcal
Fat25.1 g
of which saturates4.7 g
Carbohydrate54.6 g
of which sugars12.5 g
Dietary Fiber5.5 g
Protein18.3 g
Cholesterol0 mg
Salt0.01 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Cooking Steps
1
- Boil a half full kettle (or a pot of water).
- Roughly chop the cashews.
- Pop your oats, 2 tsp sugar and two-thirds of the peanut butter into a large mixing bowl.
2
- Pour 300ml boiling water into the bowl of oats.
- Add a pinch of salt, then stir continuously until the porridge is creamy and combined, 1-2 mins.
TIP: If you like your oats a little runnier, stir in an extra 100ml of boiled water.
3
- Divide the oats between 2 serving bowls.
- Drizzle over the maple syrup and remaining peanut butter.
- To finish, scatter the cashews and blueberries over the top.
