What a classic. However, I hadn't ever tried this until I was 18 years old out in the heart of Africa (yeah the classic gap yah!). There was a little 'forengee' shop, which just meant it sold stuff at extortionate prices that were imported from the UK or the US. Anyway, one thing they sold was a PB+J all in one spread. It was a giant jar of alternating peanut butter and raspberry jam. So you could dunk your knife in and get it straight on your toast. Despite this, it looked more appealing then it actually was. I hadn't realised that peanut butter from the US is very different to the UK, as was the jam! Anyhoo, despite this I do like peanut butter and jam (or should I say jelly?) on toast, but I like my own version. And my question is, why leave it at toast? So, here's to having your PB+J a different way.
Serves 1
Ingredients
Porridge
1/2 cup oats
1/2 cup milk
1/2 cup water
1 tbsp crunchy peanut butter
Topping
Crunchy peanut butter
Raspberry/strawberry jam
Nuts
Raspberries
(Notes on substitutions found below the method)
Method:
Mix together the porridge ingredients. On the hob: place the ingredients in a saucepan, bring to boil and simmer for 4-5 minutes stirring regularly to make it rich and creamy. In the microwave: place the ingredients in a microwave proof bowl, then microwave on high for 1 minute, give it a good stir for 30s minutes. Put back in the microwave for 2-3 minutes stirring regularly to make it rich and creamy.
Top with peanut butter, jam, nuts and raspberries.
Notes and substitutions:
Oats: I use regular porridge oats, but you can use any type. Just adjust the cooking time.
Milk: Any milk works, including soy and nut milks.
Peanut butter: any nut butter will work
Jam: go ahead and make your own chia jam if you fancy. If you haven't got raspberry, go for strawberry or whatever you have handy.
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