- 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.
Originally published in the Today’s Parent November 2016 issue. Photo by Roberto Caruso.