Peanut Butter and Jam Protein Oats

Super creamy, fluffy, AND no chalky texture! Instead of adding protein powder, we use an egg instead. Adding an egg to my oats was an idea my dad introduced to me growing up, so the dish is very nostalgic to me. It may sound odd at first, but trust me when I say you won't be disappointed!

Ingredients:

• 1/4 cup gluten-free or regular oats

• 1/2 cup dairy-free or regular milk

• 1/4 cup water

• 2 tablespoons all-natural peanut butter

• 1 egg

• 1 teaspoon raw honey (optional)

• 1/2 cup fresh raspberries

Directions:

1. In a small saucepan, add in your oats, milk, water, and 1 tablespoon of peanut butter. Stir over low-medium heat.

2. Add in 1/4 cup of the raspberries. Using your spoon, try to break them up in your pan to release the juices to make the oats look pink.

3. Once the oats start to come to a boil, crack in your egg. Reduce the temperature to low, stirring regularly for approx. 5 minutes.

4. Transfer your oats to a bowl, and using the same pot, add the remaining berries. Mash with a fork, then stir until a sauce forms.

5. Pour sauce on top of your oats, and drizzle with some extra peanut butter. An additional topping recommendation is bee pollen! Adds a beautiful citrusy flavour to the mix. Enjoy!