Monday, February 16, 2015
breakfast: peanut butter quinoa oatmeal
Now that we're on the new breakfast routine of oatmeal and granola, I've found myself missing peanut butter.
For years, I particularly looked forward to my toast with peanut butter and honey in the morning. I am an Adams peanut butter fanatic, and have been known to have family members import Adams when I live in a province where it's not sold (Ontario, I'm looking at you).
Luckily, Adams is sold in Alberta, so I use it in everything I possibly can: homemade granola bars, peanut butter crispy balls, you get the drift.
Well, it finally occurred to me that I didn't have to miss eating peanut butter in the morning just because I was eating oatmeal. I could make peanut butter oatmeal!
And because you can't have peanut butter without some kind of sweetener to keep it from being too sticky, I threw in some raisins to plump up while it cooks, and later some maple syrup. And because smooth peanut butter and oatmeal could use a bit of crunch, I threw in some quinoa.
You might look at this recipe and think the technique looks funny. I know, it looks funny, but it's actually brilliant. Megan Gordon came up with this way of toasting oats in a bit of butter and then letting their liquid soak in, so they taste toasty and keep some of their shape. It is genius. Trust me.
There you go: peanut butter quinoa oatmeal with maple syrup and raisins. We keep it in a Tupperware container in the fridge, and heat up small bowls every morning in the microwave. Splash a bit of milk, drizzle a little extra maple syrup, and my peanut butter breakfast is all ready to go – in less than a minute.
one year ago: gluten-free crêpes
two years ago: korean food in jasper
three years ago: eating out in vancouver, vancouver island and edmonton
four years ago: bacon-wrapped dates with olives and almonds
five years ago: little lemon cakes
peanut butter quinoa oatmeal
inspired by Megan Gordon's oatmeal technique in Whole-Grain Mornings
serves 2 for a work week of breakfasts
1 tbsp. butter
2 c. rolled oats
1/2 c. quinoa
1 c. milk
2 1/2 c. water*, heated in the microwave to hot
1/2 c. raisins
1/2 tsp. Kosher salt or 1/4 tsp. regular salt
1/3 c. salted peanut butter
3 tbsp. maple syrup
Heat a heavy bottomed pot over medium heat. Melt the butter. Add the oats and stir every minute or so for about 4 minutes. Stir in quinoa and cook 1 more minute. Keep a close eye on the oats and quinoa to make sure they don't burn, just get a bit golden.
Stand back and pour the milk in. Stir. Stand back again, and pour the heated water in. Stir in the raisins and salt. Ease it back to a light boil, and turn the heat off. Put the lid on and let it sit 15 – 20 minutes.
Open the lid and see if the oats are now tender. Stir the peanut butter and maple syrup in. Taste for seasoning. Serve immediately with a bit more maple syrup and milk on top, or keep in the fridge and microwave little bowls to eat each morning.
* I like my oatmeal quite thick. If you like yours a bit runnier, try adding another 1/2 cup of water.