Peanut Butter Protein Oats

This PB&J-inspired steel cut oats is a meal-preppers dream breakfast. Despite being almost comically easy to make, it is rich in fiber, protein, good carbs, and antioxidant-rich berries. Feel free to eat it hot right when it comes out of the Instant Pot or divide it into jars and set yourself up for a full week of grab-and-go breakfasts (these are also great as after-school snacks). Substitute a vegan butter for the cow’s butter in the recipe to make this dairy-free. Alternatively, you can use cow’s milk instead of alt milk if that’s what you have in the fridge!

Cuisine

American

Difficulty

Easy

Duration

45 Minutes

Diet

Vegetarian, Gluten-Free

Cooking Technique

Pressure Cook, Sauté

Keywords

All EPCs, Breakfast, Carla Lalli Music, High-Protein, Instant Pot Rio Wide, Meal Prep, Oatmeal, Peanut Butter, Peanut Butter and Jelly, Snack

Prep Time

5 Minutes

Cook Time

15 Minutes

Servings

5 Servings

Ingredients

1 ¾ cups water, divided, plus more as needed
1 cup alternative milk, such as oat milk
2 tbsp. unsalted butter
⅓ cup chunky or creamy peanut butter
2 tbsp. pure maple syrup
Kosher salt, to taste
1 cup steel cut oats
2 servings protein powder, optional
1 10- to 12-oz. package raspberries, frozen
3 tbsp. Sugar in the Raw
1 tsp. vanilla extract

Instructions

Add 1 ½ cups water, oat milk, butter, peanut butter, maple syrup and a big pinch of kosher salt to the Instant Pot insert. Whisk to combine.
Set to Sauté on High and bring the liquid to a simmer, whisking occasionally to help melt the butter and peanut butter, about 3 to 4 minutes.
Add the oats and whisk to combine. Lock the lid and set to Pressure Cook on High for 12 minutes.
When the program is complete, naturally release the pressure for 10 minutes, then manually release any remaining steam.
Add the protein powder, if using, and whisk the oats to combine. Adjust the texture of the oats with a little water, if needed.
Divide the oats among 5 heatproof jars or containers with tight-fitting lids. Let cool, uncovered, while you prepare the jam.
Remove the inner pot and wash it thoroughly before making the jam.
Combine the remaining ¼ cup water, raspberries, sugar, and vanilla extract in the Instant Pot. Set to Sauté on High and bring the liquid to a simmer. Cook for 3 minutes, stirring occasionally, until the fruit has broken down and the liquid is lightly syrupy.
Spoon the jam on top of the oats in each jar, dividing evenly. Let everything cool to room temperature.
Close the jars tightly and refrigerate for up to 1 week. Enjoy chilled, at room temperature, or microwave on high in 10-second intervals until heated through.