Gluten-Free Peanut Butter Oatmeal
This gluten-free peanut butter oatmeal is a hearty and delicious breakfast that's packed with protein and fiber to keep you full and energized all morning. The creamy peanut butter adds a rich flavor and satisfying texture that complements the wholesome oats perfectly.
15 min
Total Time
4
Servings
easy
Difficulty
5 min
Prep Time
10 min
Cook Time
15 min
Total Time
Ingredients
- 2 cups Gluten-Free Rolled Oats
- 4 cups Water
- 1 cup Milk (dairy or non-dairy)
- 1/4 cup Creamy Peanut Butter
- 2 tablespoons Chia Seeds
- 1 tablespoon Ground Flaxseed
- 2-3 tablespoons Maple Syrup
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
- 1/2 teaspoon Cinnamon
- 1 medium Banana (sliced)
- 1/4 cup Chopped Peanuts
- 2 tablespoons Chocolate Chips (optional)
Instructions
- 1
In a medium saucepan, combine the gluten-free rolled oats, water, milk, chia seeds, flaxseed, and salt.
- 2
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer for 5-7 minutes, stirring occasionally, until the oats are cooked and the mixture has thickened to your desired consistency.
- 3
Remove the saucepan from the heat and stir in the peanut butter, maple syrup, and vanilla extract until well combined.
- 4
Divide the oatmeal evenly among bowls.
- 5
Top each serving with sliced banana, chopped peanuts, and chocolate chips (optional).
- 6
Serve immediately and enjoy!
Tips & Notes
- •For a creamier oatmeal, use more milk or add a splash of heavy cream at the end.
- •Adjust the amount of maple syrup to your desired sweetness.
- •Store leftover oatmeal in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a little extra liquid if needed.