If you’re allergic to peanuts, look away now… 🙂
The idea behind this recipe began a while ago, but I’ll take you back even further: I highly admire several food activists fighting Big Food these days. One of my idols right now is Andy Bellatti, a registered dietitian from Seattle. He’s one of the best tweeters, constantly posting clever, educational, and witty updates. He’s also friendly and helpful, and he always answers any questions I ask him.
One of these questions popped up about a month and a half ago. I saw that bizarre PB2 product at the store; it’s basically a jar of dried peanut butter, in the form of powder. I rolled my eyes the first time I saw it, but then I couldn’t stop thinking about it later. Think of the possibilities! And what would it be like in my oatmeal? Wouldn’t it be like using cocoa powder instead of chocolate syrup (not to suggest chocolate syrup is in any way nutritionally similar to peanut butter!)?
So, I asked Andy what his opinion of PB2 was. Not surprisingly, he replied passionately that this product was a prime example of the narrow view of nutrition, focusing just on calories and fat content. He pointed out that peanut butter is full of healthy fats, and reducing it to a reduced-fat powder takes away its nutritional value. My question ignited such a passion in him, in fact, that he wrote up an entire blog post about it the very next day. At least I can say I inspired him, right?
But here’s the thing: I do understand that peanut butter has healthy fats…which is why I eat it by the truckloads every day! But as someone with IBS (which makes me sensitive to fatty foods, no matter if it’s healthy fats or not!), replacing one of these multiple servings with PB2 would ease some of my discomfort.
In the end, I purchased a jar (mostly out of curiosity). This product appeared to be safe, so even though I agree with Andy that it’s nutritionally inadequate compared to the real deal, I thought it was a fine ingredient for oatmeal.
Here is my favorite recipe with PB2. The flavors are warm and comforting, like apple pie (only better, in my opinion). This particular bowl of oatmeal ranks as one of my top favorite recipes!
What you'll need:
- 1 cup milk of choice, or water
- 1/2 cup rolled oats (I use Country Choice Organic)
- 2 tbsp PB2*
- 1 apple (or 1/2 a large one)
- 1/2 tsp vanilla extract
- 1/8 tsp cinnamon
- pinch of salt
- honey
How to make it:
- Begin bringing milk (I use an equal mixture of water and almond milk) to a boil. While it's heating, add PB2, and then whisk until any clumps are gone.
- When the liquid begins to boil, add oats (and, optionally, a spoonful of milled flax). Stir.
- Dice and add the apple into the cooking oats.
- Once more of the liquid has absorbed, add a 1/2 tsp vanilla extract, a pinch of salt, and 1/8 tsp cinnamon.
- If you'd like to add any additional ingredients (coconut oil, nuts, raisins, applesauce, sunflower seeds), do so now.
- When you're pleased with the consistency of the oatmeal, transfer to a bowl. Drizzle generously with honey. You could also add another splash of liquid, but I didn't this time. Enjoy!
Just an FYI:
*Alternatively, if you're not interested in trying PB2 (I just had to! I was so curious), you could stir in a couple spoonfuls of your favorite nut butter in step 5. That's probably what I will do when I finish this jar of PB2.
14 Responses to Honey Nut Oatmeal with Apples