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Thursday, December 5, 2013

Peanut Butter Banana Oatmeal

I live in a high desert that is becoming more desert-like all the time. Unlike many places, it is noteworthy when we get a snowstorm in December. This storm is beautiful but cold enough for me to want to eat comfort foods. I tried this oatmeal this morning. I'm certain it can take other tasty additions like chocolate chips, chocolate nibs, and/or some chopped peanuts.



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Peanut Butter Banana Oatmeal


Adapted from The Washington Post which adapted it from French Women Don't Get Fat by Mireille Guiliano (a great read, by the way)
Serves 2-3

1 c old fashioned oatmeal
2 1/3 c water
1/4 teas salt
2 T honey, optional (a good use for any honey that has crystallized--eyeball the measurement in that case)
2 T creamy or chunky peanut butter
1 banana, cut into 1/4-inch slices (if you like more fruit add a second banana; I'm going to next time)
1/3 c milk
1/2 teas unsalted butter

Combine the oatmeal, water, and salt in a medium saucepan. Bring to a boil, stirring, over medium-high heat, then reduce the heat to medium and cook, stirring occasionally, for 5 minutes, until thickened and creamy. Add the peanut butter, banana, milk and butter; mix gently to combine. Cook for 1 minute. Serve while hot.

The flavor improves overnight so double it and eat it again the next day. Stir in a little milk to loosen it up while warming the oatmeal. 

The view from my back porch this morning.

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