Updated Apr 8, 2016Chatelaine
- MASH raspberries very well in a small bowl. Stir in honey.
- WHISK eggs with milk and oats in a medium saucepan and set over medium-low. Cook, stirring occasionally, until very creamy, about 15 min. Stir in peanut butter and salt.
- DIVIDE among 4 bowls. Swirl in raspberry compote.
NutritionCalories 433, Protein 19 g, Carbohydrates 51 g, Fat 19 g, Fibre 7 g, Sodium 198 mg.
Chatelaine Quickies: Maple custard oatmeal