Pie Crust Cookie Search

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.


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.

No comments:

Post a Comment