[Full recipe available here.](https://www.plantifulpalate.com/post/10-healthy-vegan-breakfast-recipes-for-veganuary)
Recipe:
Ingredients:
– 2 cups rolled oats
– 1 ripe banana, mashed
– 2 heaping tablespoons natural peanut butter
– 3 cups unsweetened almond milk
– 1/4 cup raspberry jam, sugar-free to keep it wholesome
– 1/2 teaspoon vanilla extract
– A pinch of ground cinnamon
– Vegan cream, whipped until light and airy
– Fresh raspberries for a vibrant, fresh garnish
Method:
1. Preheat your oven to 375°F (190°C), and prepare a baking dish by lightly greasing it or lining it with parchment paper.
2. Take a large mixing bowl and combine the oats, mashed banana, peanut butter, almond milk, vanilla extract, and cinnamon. Mix these well until you have a homogenous mixture.
3. Dollop in the raspberry jam and use a knife or a skewer to gently marble it through the oat mixture, creating beautiful streaks without fully incorporating it.
4. Pour the porridge mixture into the prepared baking dish, smoothing out the top for an even layer.
5. Place the dish in the oven and bake for 25 minutes, or until the porridge is beautifully set and the top has turned a lovely shade of golden-brown.
6. Once baked, remove the dish from the oven and allow it to cool for a brief moment. It should be warm but not too hot when served.
7. While the porridge is still warm, lavishly spoon over the whipped vegan cream to form a creamy layer.
8. Finish by topping with a generous handful of fresh raspberries, adding a burst of color and freshness to each serving.
by Whiterabbit2000