For raspberry chia jam, in blender, add raspberries, honey, and 2 Tbsp water and puree. Place fruit puree in container or bowl and stir in chia seeds. Chill for at least 1 hour to thicken.
The night before you plan to eat this oatmeal, in medium saucepan, place oats, a pinch of salt, and 3 cups water. Bring to a mild boil, immediately turn off heat, cover, and let oats soak overnight.
In the morning, stir milk, peanut butter powder, and cinnamon into oatmeal and heat over medium-low for 5 minutes, stirring occasionally.
Divide oatmeal among serving bowls and swirl in raspberry chia jam. Garnish with peanuts and coconut chips (if using).
Recipe Notes
Per serving: 331 calories; 15 g protein; 11 g total fat (1 g sat. fat); 48 g total carbohydrates (9 g sugars, 12 g fiber); 81 mg sodium