Breakfast with Brad: Oatmeal with Peanut Butter and Maple Syrup

One of the best things I ever did was marry a man who cooks breakfast.

This is not the first time I’ve sang praise to the Thomason household morning routine – back in June I shared Brad’s recipe for what I like to call “SuperFood Smoothies”. But now that we’re deep in the heart of (an admittedly mild) Brooklyn winter, who wants to be woken up with a cold breakfast? Certainly not this sleepyhead. It’s hard enough to get out from under the warmth of the covers as it is.

A favorite breakfast from Brad’s winter repertoire is peanut butter and maple syrup oatmeal. That’s right, he adds a heaping spoonful peanut butter to guarantee the oatmeal really sticks to your ribs. The result is a creamy bowl of sweet and savory breakfast goodness.

Brad’s note:

Oatmeal is great in the winter. Warms you up, and is a good dose of fiber (which I try to eat more of ever since finding out that I had high cholesterol). The peanut butter adds some smoothness to the texture and some protein, which makes the oatmeal last longer as a meal. Oh, and peanut butter and maple syrup together are delicious.

Oatmeal with Peanut Butter and Maple Syrup

  • 2 cups water
  • 1 cup rolled oats *not the instant or quick cooking kind, and ideally organic
  • 1/2 tsp. salt
  • 2 tbsp. peanut butter *I prefer the natural stuff, creamy, salted, but that’s just me
  • 2 tbsp. maple syrup *Real maple syrup! No Mrs. Butterworth corn syrup crap

Directions:
Bring the water and salt to boil in a saucepan. Add the oats, reduce the heat to low and simmer for 10 minutes. Add the peanut butter and maple syrup and stir. Serves 2.

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