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Creamy Peanut Butter and Maple Oatmeal

November 12, 2012 by Kristin Satterlee 2 Comments

There was a point where I was posting an awful lot of oatmeal recipes to this blog. But since I haven’t put one up since last March, I hope you’ll indulge me if I can’t resist adding one more. Because this one is really special. 
Why is it so special? Bang for the buck, baby. I mean, this is just plain old oatmeal with two extra ingredients thrown in – and pantry staples, at that. Adding them takes about 60 seconds of work. But the payoff is extraordinary.
First, there’s the mouthfeel. Peanut butter gives this oatmeal a velvetiness that elevates it from ho-hum health food to luxury – plus the added protein makes it extra hearty, perfect for a cold morning when you need a breakfast that will stick with you. 

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.

Creamy Peanut Butter and Maple Oatmeal
Serves: 2 (doubles easily)    Time: 15 minutes
1 cup old-fashioned oatmeal
2.5 cups water
1/4 cup raisins
Pinch salt
1/4 teaspoon cinnamon
Dash nutmeg
1/4 cup creamy peanut butter, preferably natural
2 to 4 tablespoons maple syrup, to taste
Garnishes: chopped apple or other fruit, raisins, brown sugar, maple syrup, cream, nuts, or whatever else strikes your fancy

Combine the oats, water, raisins, and salt in a medium saucepan with a lid. Bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, for 5 minutes.
Stir in the peanut butter and maple syrup until well combined. Cover and let rest 5 minutes. While you’re waiting, prep the garnishes, and maybe make some tea.
Spoon into bowls. Top with garnishes or pass them at the table. 

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Filed Under: Breakfast, Main Dishes, Recipes, Rice and Grains, Vegetarian, Vegetarian Recipes Tagged With: breakfast, grains, oatmeal, speedy, vegan, winter

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Comments

  1. Unfussy Epicure says

    November 13, 2012 at 12:53 am

    That’s just what I was planning! I said when we had it this weekend, “I think this is what I’ll make for Thanksgiving breakfast.” Arne was on board. :)

  2. Buena says

    November 12, 2012 at 11:30 pm

    Okay…that looks like breakfast Thanksgiving morning (unless you had something even more yummy planned!) I’ll get the oatmeal…and I already have …ummm…5 kinds of peanut butter here. You bring the maple syrup and raisins…. (Oh…and I was thinking…if you stir a little maple syrup in the peanut butter before dipping in the apples….mmmmmm!)

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