Monday, February 16, 2015

peanut butter quinoa oatmeal

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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.


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