Sunday, March 18, 2012

Chocolate Peanut Butter Oatmeal

After posting the recipe for Heidi’s Chocolate Oat Cookies, a reader asked:

Hey Sally,

Can you only use one cup of sugar?

Amber, who must watch the sugar in things, but who thinks these look really yummy and is glad SP is baking again!

Dear Amber,

Thank you for the kind words.

The sugar cannot be reduced, but here is a yummy, healthy breakfast treat with the same flavors. This, too, uses peanut butter, which has been shown to promote heart health and help prevent type 2 diabetes. You may substitute other nut butters, such as cashew or almond butter. For a treat, try substituting hazelnut-chocolate butter (such as Nutella).

Amounts are given for either one or four servings. Enjoy to you heart’s delight!

Tastefully yours,

Chocolate Peanut Butter Oatmeal. 
Embroidery & handmade lace by Grandmother Page

Chocolate Peanut Butter Oatmeal

One Serving:
½ cup oats
1 tablespoon cocoa
1 tablespoon dark brown sugar (or to taste)
1 ½ tablespoon peanut butter
1 ¼ cup skim milk
¼ teaspoon vanilla

Small pot (approximately one quart size)

Four Servings:
2 cups oats
1/4 cup cocoa
1/4 cup dark brown sugar (or to taste)
1/4 cup + 2 tablespoons peanut butter
5 cups skim milk
1 teaspoon vanilla
Large pot (approximately 2 ½ quart size)

Place the oats, cocoa and sugar in pot. Stir to mix. Add peanut butter and milk. Stir well.

Place pot on medium high heat. Stir the oatmeal with a spatula occasionally to prevent it from sticking on the bottom. Heat until it begins to boil. The single serve recipe will come to a boil in about five minutes. The four serving recipe will come to a boil in about 15 minutes. Let it cook until to desired thickness (about 5 minutes.)

Remove from heat. Add vanilla, stir and serve. May be topped with additional peanut butter, chocolate chips, brown sugar or cream. 

Handy Hints:

Different brands of peanut butter can alter the final outcome of a recipe. In recipes, try to use a peanut butter with no added salt or sugar. If that is not possible, taste the peanut butter first and adjust your recipes accordingly.

Dry ingredients mix in much better if you mix them before adding liquid ingredients.

Using natural peanut butter? Don’t like the mess of mixing back in the oil that has risen to the top? Try this. Before opening, turn the jar upside down for a day or two. The oil will mix itself back in! 

Mixing natural peanut butter is easier when it’s at room temperature. After mixing the oil back in, refrigerate.

If something begins to stick on the bottom of a pan, cover and take the pan off the heat. Let it rest a few minutes. The moisture will loosen the stuck bits. Don’t do this if the bottom is already scorched!

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