Peanut Butter, Jelly and Baobab Baked Oats

PB&J baked into oats with a layer of peanut butter in the middle and a swirl on top. The baobab powder adds a citrus note that cuts through the richness and stops it feeling too heavy for breakfast. Use whatever jam you have. Black cherry works particularly well. Recipe by Steph's Gluten Free Bakes.

Ingredients

• 50g gluten-free oats
• 1 tsp baking powder
• 1/2 tsp cocoa powder
• 1 tsp SACO Baobab Powder
• 1 tbsp peanut butter
• 125ml plant-based milk
• Black cherry jam

Method

1. Preheat the oven to 180°C.
2. Grease a small ramekin.
3. Mix all the dry ingredients with milk.
4. Transfer half of the mixture to the prepared ramekin.
5. Add a layer of peanut butter.
6. Transfer the rest of the mixture on top.
7. Bake for 20 minutes or until golden.
8. Swirl peanut butter on top and serve warm or cold.

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MAKE IT WITH SACO

The product behind this recipe

Ivory Coast, West Africa

Baobab Powder

Wild-harvested, stone-ground

£5.95 Shop now