I’m not gonna lie, Wild Friend’s is a part of my everyday breakfast routine. Whether it’s the classic almond butter or gingerbread peanut butter, that’s the first thing I grab when I start to make breakfast. It’s super important that breakfast is made of REAL wholesome foods. You want to stay full until lunch, so a blend of fats, carbs, and protein are key. My go breakfast usually is oatmeal or a smoothie…aka the perfect excuse to lather on the butta.
I wanna share a recipe with you guys because it has quickly become one of my favorites! Hope you love it!
Blueberry Peanut Butter Oats (serves 2-3)
-1 cup old fashioned or quick oats
-1 cup almond milk (I also like to add ¼ cup yogurt to the overnight prep)
-1 cup water (stove top only)
-1/2 cup blueberries
-2-3 tbsp. peanut butter, ~ 1 tbsp. per serving
-1 tbsp. chia seeds
-2 tsp. vanilla extract (I’ve also used 1 scoop vanilla protein powder)
-1 tbsp. honey
-1/8 tsp sea salt
- Break down the blueberries by mashing them with a fork. Add the almond milk (and yogurt if desired) and mix well.
- Add in the rest of the ingredients and mix until smooth. Place in the refrigerator overnight. Serve cold and top with more fresh blueberries, granola, and a drizzle of peanut butter.
Stove Top Prep:
- For stove preparation bring the water, almond milk, and sea salt to a slow boil. Add in the oats, blueberries (fresh or frozen), chia seeds, & vanilla extract. Turn heat to down and simmer, stirring occasionally until oats reach your desired texture. Rolled oats will take 5-10 minutes. For quick oats: boil for 1 minute, cover & remove from heat. Let stand 2-3 minutes.
- Remove from heat, and stir in the peanut butter and honey.