The two recipes I am blogging about this week are items that our daughter Kelly fancies. The first is a breakfast recipe. After trying the oatmeal, Eric declared it, “Fit for the King!” Since we were experimenting with the oatmeal in honor of Kelly, I did not get the reference Eric was trying to make. Of course, his comment was referring to the King of Rock Roll and Elvis Presley’s affinity for the combination of peanut butter and banana.

Oatmeal has a long history of being a food source for humans. Oats have been traced back over 4,000 years to Egypt’s 12th Dynasty, although the Chinese knew about and consumed oats well before then. Germanic tribes enjoyed oats as a breakfast food, although both the Romans and Greeks shunned eating oats.

While the Romans would not consume oats, they did use it as horse feed, and introduced oats to Britain. Britain’s weather is perfect for growing oats, and oat cultivation spread around Europe with more civilizations adapting oats for human consumption. Oats in the form of oatmeal continues to be enjoyed as a healthy breakfast all over the world.

Peanut Butter Oatmeal

Peanut Butter Oatmeal (adapted from thekitchn.com) Total Time Required: 17 minutes,  Prep Time: 2 minutes, Cook Time: 10 minutes,  Rest Time: 5 minutes

Yield: 2 servings

Ingredients:

• 1-1/2 cups milk or water
• 2 tablespoons maple syrup
• 1/4 teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 2 tablespoons peanut butter
• sliced banana, fresh berries, and/or nuts for topping

Instructions:

Place the milk, maple syrup, and salt in a medium saucepan and bring it to a boil over high heat. Reduce the heat to medium-low to maintain a gentle simmer.

Bring the milk, maple syrup, and sugar to a simmer.

Add the old-fashioned rolled oats to the pot and stir to combine. Cook, stirring often, until about 2/3 of the liquid has been absorbed by the oats, about 3-1/2 to 4-1/2 minutes.

Add the oats to the pot.

Remove the saucepan from the heat, cover, and allow the oatmeal to sit for 5 minutes to absorb the rest of the liquid.

The oatmeal will still have liquid present when it is ready to be removed from the heat.

Uncover the oatmeal and add the peanut butter, stirring until well combined.

After the oatmeal has rested and absorbed the rest of the liquid, stir in the peanut butter.

Serve immediately with fruit and/or nuts.

A great start to the day!

Microwave Instructions: Combine the milk, maple syrup, kosher salt, and oats in a large microwave-safe bowl. Stir to combine and make sure the oats are completely covered by the liquid. Microwave on HIGH power until the oatmeal is bubbling and about 2/3 of the liquid has been absorbed by the oats, about 2-1/2 to 4 minutes. Let the oatmeal sit for 5 minutes in the microwave. Add the peanut butter and stir to combine. Add fruit and/or nuts to the oatmeal and serve.

Storage: Leftover oatmeal can be refrigerated in an airtight container for up to 4 days. When reheating, add more milk or water to help thin out the oatmeal as needed.

Fit for the King . . . and Kelly!  ~Linda

Peanut Butter Oatmeal (adapted from thekitchn.com) Total Time Required: 17 minutes,  Prep Time: 2 minutes, Cook Time: 10 minutes,  Rest Time: 5 minutes, Yield: 2 servings

Ingredients:

• 1-1/2 cups milk or water
• 2 tablespoons maple syrup
• 1/4 teaspoon kosher salt
• 1 cup old-fashioned rolled oats
• 2 tablespoons peanut butter
• sliced banana, fresh berries, nuts for topping

Instructions:

Place the milk, maple syrup, and salt in a medium saucepan and bring it to a boil over high heat. Reduce the heat to medium-low to maintain a gentle simmer.

Add the old-fashioned rolled oats to the pot and stir to combine. Cook, stirring often, until about 2/3 of the liquid has been absorbed by the oats, about 3-1/2 to 4-1/2 minutes. Remove the saucepan from the heat, cover, and allow the oatmeal to sit for 5 minutes to absorb the rest of the liquid.

Uncover the oatmeal and add the peanut butter, stirring until well combined. Serve immediately with fruit and/or nuts.

Microwave Instructions: Combine the milk, maple syrup, kosher salt, and oats in a large microwave-safe bowl. Stir to combine and make sure the oats are completely covered by the liquid. Microwave on HIGH power until the oatmeal is bubbling and about 2/3 of the liquid has been absorbed by the oats, about 2-1/2 to 4 minutes. Let the oatmeal sit for 5 minutes in the microwave. Add the peanut butter and stir to combine. Add fruit and/or nuts and serve.

Storage: Leftover oatmeal can be refrigerated in an airtight container for up to 4 days. When reheating, add more milk or water to help thin out the oatmeal as needed.