Because of these qualities, I’ve been making peanut-butter oatmeal for years. But the a-ha moment came this weekend, when it occurred to me to add maple as well. I don’t think the synergy between maple and peanut butter is well known, but I can’t imagine why not. I grew up with the combination, because in my family nary a pancake nor waffle was eaten without a liberal spread of peanut butter under the syrup.
The syrup also contributed even more to the mouthfeel, making this the silkiest, creamiest oatmeal I’ve ever tasted – without a drop of dairy. (Though you should feel free to drizzle cream over the top if that’s your thing. It’s certainly mine.)
I threw in a handful of raisins as well, just because. A scattering of diced apples on top gives a nice crunch to contrast with the oatmeal’s creaminess, and if you don’t know how good apples are with peanut butter, I suggest you go find out right now. Cut up an apple and dip it in some peanut butter. If you need to go buy one or the other, do. I’ll wait.