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.


  1. This is exactly the recipe I needed this week! I usually get hungry before lunch, but the oatmeal and peanut butter kept me full! And I wanted to use up some quinoa... Tasty, rich oatmeal!

    1. Heidi, I'm so glad to hear that! And if you like having oats for breakfast in all forms, I just tried making Granola No. 5 last weekend and we're loving it: