PB & J Oatmeal

Now that we’re into November—how did that happen?—we’re changing up our breakfast routines to match our cooler weather. David and I have traded in our soy yogurt and fruit for oatmeal. David wasn’t a fan of oatmeal a few months ago, but I kept reintroducing it to him and now he eats more than I do (I think he has a hollow leg or something).  *A note to all of the mamas out there—if at first you don’t succeed, try, try again!  Toddlers are notorious for liking something one day and not the next, or vice versa!

Last week I decided to add a couple of goodies to jazz up our oatmeal, and it turned into this take on a peanut butter and jelly sandwich. A healthy scoop of peanut butter is mixed into the oats while cooking. A handful of raisins stands in for the classic grape jelly, and fresh bananas get mixed in at the end making a filling, delicious, warm meal to start the day. Hope you enjoy this combination!

PB & J Oatmeal
1 ¾ c water
1 c rolled oats
pinch of salt
1 T peanut butter
1 T sugar
½ c raisins
1 banana , diced
non-dairy milk, to taste

Bring water to boil in small saucepan. Add a pinch of salt and oats, and give it a stir. Reduce heat to medium. Add peanut butter and sugar and stir again. Then add the raisins—this will give them time to plump up in the water. When oats are soft, remove from heat. Mix in the bananas and a splash of non-dairy milk to make it the desired consistency—growing up we would always pour milk, or even half and half on top of our oatmeal to help cool it down and I’ve liked it that way ever since. Divide into bowls and garnish with cinnamon. Serves 2.