Prep Time: 5 mins
Cook Time: 10 mins
Yield: 4 Servings
Ingredients
3 1/2 cups Water
2 cups Rolled Oats (non-instant)
1/8 Stick Unsalted Butter
1/2 cup Raisins or Dried Cranberries
1/2 cup Slivered or Chopped Almonds
1/4 teaspoon Vanilla extract
3 tablespoons Creamy Low-Sodium (or homemade) Peanut Butter
4 teaspoons (room temperature) grape jelly or jam*
4 dashes of Cinnamon, for Garnish
*Substitute a fresh fruit and honey purée for a tasty and healthier alternative to store-bought jelly or jam.
Directions
In a dry small sauté pan, toast the almonds over medium heat until a light golden brown, about 5 minutes. Set aside.
Place a medium sauce pan over medium heat. Once hot, add the butter until it begins to melt. Gently stir in your oats and toast until they just begin to brown, about 4-5 minutes.
Meanwhile, in a tea kettle or small pot, bring the water to a gentle boil. Once the oats are toasted, add in the raisins, then carefully pour in the boiling water. This will become a very rapid boil, so be careful. Reduce the heat to low and simmer, uncovered for about 5 minutes until most of the water is absorbed. Only stir it a few times, as you don’t want to make the oats too mushy.
Place the peanut butter in a microwave safe dish and heat for about 20-30 seconds just to soften it. When the oats are ready, remove from the heat and gently stir in the peanut butter and vanilla.
To serve, pour into a bowl, top with a teaspoon of jelly, some toasted almonds and finish with a dash of cinnamon.
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