This PB & blueberry oatmeal has it all: sweet, salty, rich, comforting, and super fluffy. Most of my friends and family have had this oatmeal and it is now a highly-requested breakfast favorite. While oatmeal isn't usually particularly impressive, I have a trick that makes this oatmeal a textural treat.
YOU’LL LOVE THIS OATMEAL:
- It’s simple, yet delicious. I love making this oatmeal when hosting because it is so easy for me to whip up while sipping my coffee and chatting. This is much more of a no-brainer kind of meal than some of your more typical breakfast fares. Which, if you haven’t spent much time here yet, is kind of my jam.
- It’s hearty and satisfying. The whole grains, healthy fats, and plant-based proteins all help to make this oatmeal a satiating yet light breakfast. Plus, adding the flaxseed and aquafaba (or egg whites) gives this oatmeal a super pleasing fluffy texture!
- It is totally customizable. I love the blueberry and PB combo, but there are thousands of ways to customize your oatmeal. I also love banana, grated zucchini, and PB. Or you could try peaches, almond butter, and coconut milk. Let me know in the comments your favorite oatmeal toppings!
In a medium pot, add your oats, milk, flax, cinnamon, and salt. Cook until mixture has significantly thickened and is slightly more liquid-y than your preferred oatmeal texture.
Then, add your aquafaba or egg whites, stirring quickly yet gently until oatmeal thickens up to your desired texture.
From there, divide into bowls and top with fresh blueberries, peanut butter, and maple syrup. Yum!
- Especially if you are opting for egg whites, be sure to mix them in quickly. Making sure you are quick helps to avoid ending up with scrambled egg whites in your oatmeal! If you want to be extra careful, gently add your egg whites one at a time, mixing each in right after adding to the oatmeal.
- This oatmeal can also be made easily in the microwave. Although, I would recommend keeping a close eye to avoid a spill-over.
- You can easily use other types of oats, especially if you need specifically gluten free oats. Keep in mind, true steel cut oats take a long time to cook and instant oats are very soft. Personally, my second favorite to 3 minute steel cut oats are traditional rolled oats as they still have great texture and do not take as long to cook as steel cut.
- Feel free to customize with your desired fruit, nuts & nut butters, seeds, spices, and sweeteners. I find that I often do not need to add sweetener when including fruit in my oatmeal, however I added a small amount in this recipe as most of my family and friends prefer some additional sweetness!
- Make this oatmeal the morning after having Spiced Chickpea Grain Bowls so you have fresh aquafaba from the night before!
OTHER YUMMY BREAKFAST IDEAS:
Easy Fluffy Peanut Butter Blueberry Oatmeal
- 1 ⅓ cup 3 minute steel cut oats (or: traditional oats)
- 3 cups unsweetened soy milk (or: milk of choice
- 4 tsp ground flaxseed
- 1 tsp cinnamon
- 1 pinch salt
- 4 tsp aquafaba (the liquid leftover from canned or cooked chickpeas) (or: two egg whites for non-vegan)
- 4 tsp maple syrup (or: desired sweetener to taste)
- 2 cups fresh blueberries, rinsed
- Cook: In a medium pot, add your oats, milk, flax, cinnamon, and salt. Cook on medium heat until the oats have absorbed most of the liquid, about 6-8 minutes.
- Fluff: Turn the stovetop down to medium-low. Add the aquafaba or eggs whites, stirring constantly. Continue to cook on medium-low until oatmeal reached desired thickness, 1-2 minutes.
- Top: Divide evenly into bowls and top with blueberries, peanut butter, and (optional) maple syrup.
- Store: Store leftovers in an airtight container in the refrigerator for up to 4 days.