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.
