January 22, 2013

Peanut Butter Oatmeal

by Nate Rafn

When I was a child, my mother would make Peanut Butter Oatmeal for breakfast on "snow days" when the schools were closed. My siblings and I grew accustomed to eating this rich porridge only on days when it would snow. And because it doesn't snow very often in the Willamette Valley, Peanut Butter Oatmeal became a rare treat. To this day, I maintain this tradition in my household.

Peanut Butter Oatmeal - serves 4

1 cup rolled oats
1 cup whole milk
1 cup water
1/8 tsp. salt
1/2 cup dark brown sugar
1/2 cup organic peanut butter
fresh fruit and toast (optional)

Set a 2-quart pot over medium-high heat. Add milk, water, salt, oats, and brown sugar. Allow the pot to boil uncovered, stirring occasionally. Add the peanut butter, one scoop at a time. Stir until peanut butter is evenly distributed. Continue cooking until thickened. Taste the oatmeal to make sure the grains are tender. Serve the finished oatmeal immediately with optional fruit and slices of buttered toast. Enjoy.

1 comment:

  1. That sounds so good! I'm definitely going to try it. Speaking of traditional family peanut butter eats - growing up, every Friday morning we had peanut butter-applesauce-toast - on my mom's homemade bread with applesauce made from our lone apple tree. 1 slice of toasted homemade whole wheat bread, butter, all-natural peanut butter, and warm applesauce. It's still one of my favorite breakfasts.


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