Recipe: Peanut Butter Oatmeal

by Nate Rafn

When I was a child, my mother would make Peanut Butter Oatmeal for breakfast on "snow days" when the schools were closed. My siblings and I grew accustomed to eating this rich porridge only on days when snow fell. And because it doesn't snow very often in the Willamette Valley, Peanut Butter Oatmeal became a rare treat. To this day, I maintain this tradition in my household. Here's the recipe:

Peanut Butter Oatmeal - serves 4

1 cup rolled oats
1 cup whole milk
1 cup water
1/8 tsp. salt
1/2 cup dark brown sugar
1/2 cup peanut butter
fresh fruit and toast (optional)

Set a 2-quart pot over medium-high heat. Add milk, water, salt, oats, and brown sugar. Allow the pot to boil uncovered, stirring occasionally. Add the peanut butter, one scoop at a time. Stir until peanut butter is evenly distributed. Continue cooking until thickened. Taste the oatmeal to make sure the grains are tender. Serve the finished oatmeal immediately with optional fruit and slices of buttered toast. Enjoy.