Just like your favorite lunch box sandwich, but for breakfast. Peanut butter adds protein, creaminess, and nuttiness to an otherwise simple bowl of oats. Using unsweetened peanut butter allows us to control the sugar in the recipe. Here, we use brown sugar to recall the gentle sweetness of white bread, but honey or maple syrup also work. If you only have sweetened peanut butter, be sure to taste the warmed milk (from cows or nuts!) for sweetness and adjust the amount of brown sugar accordingly. Serve with your favorite jam or jelly for a fruity kick and more salted peanuts for crunch.
This recipe is part of Zaynab’s Sehri menu for Ramadan. Find more of her pre-sunrise meal ideas (tandoori wings! tuna melt! coffee-smoothie combo!) right this way →
Recipe information
Total Time
10 minutes
Yield
2 servings
Ingredients
Preparation
Step 1
Bring 1½ cups whole milk, unsweetened nut milk, or water, ¼ cup unsweetened smooth peanut butter, 2 Tbsp. brown sugar, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt to a gentle simmer in a small saucepan over medium heat, stirring to dissolve peanut butter. Add 1 cup old-fashioned oats and cook, stirring occasionally, until oats are tender and mixture is thick but pourable, about 5 minutes.
Step 2
Divide oatmeal among bowls. Top each with a generous dollop of strawberry-rhubarb jam or other jam or compote, then with crushed salted dry-roasted peanuts.
