Peanut Oatmeal for Dessert

 

Peanut Butter Oatmeal 

ratio of steel cut oats to water is 1:3 

i usually cook  1-1/3 cups of steel oats to 4 cups water 

coat cooking pot in a thin schmear of oil first.  < 1 tablespoon 

• In a rice cooker, set to porridge setting.    
• In an instant pot,  4 minutes high pressure.    Wait at least 10 minutes after the 4min is done before releasing the pressure.

 

PER cup of water used....     

1 scoop of Orgain Plant Based Peanut Butter Protein Powder, https://a.co/d/03iQw5A7

1 scoop of  PB Fit Powder, https://a.co/d/0hF4yNRR 

1/2 tablespoon of natural Peanut Butter 

~ 1/4 cup of plain milk.     

NOTE:    I add just the powders and peanut butter with the cooked oats first and mix.   The oatmeal will be super dry and lumpy.    Then I slowly add milk to the mix as I stir to get the consistency I like.     Don't overshoot. 

(I prefer Soy milk for it's creaminess and long shelf life, but any milk works) 

so, if you cook 1 and 1/3 cups of steel cut oats in 4 cups water (~650 calories),   add the following

• cooking oil, 80 calories 
• 4 scoops of Orgain Peanut Protein powder (4x80 = 320 calories)
• 4 scoops PB fit powder (4x60 = 240calories)
• 2 tablespoons peanut butter  (180 calories)
• ~1 cup Soy Milk  (110 calories) 

Totals 1580 calories, and when I had it for breakfast instead of a smoothie, I'd eat about a quarter of it,   ~400 calories.    When I have it for dessert or a snack, I eat a small, half-cup 150-200 calorie serving.

It's very satisfying, reminds me of rice pudding.    But more fiber and doesn't spike your blood sugar.